How Ice Cream Works

The standard ice cream according to the US standards must consist of least 10 % milk fat, and a minimum of six % non-fat milk solids. A gallon of ice cream has to weigh at least 4.5 pounds.

Milk fats (referred as butter fat) are used in ice cream from the range of minimum 10 % to a maximum of 16 %.

Most premium ice creams uses 14 % milk fat. The higher the percentage the creamier and tastier it is. Anything higher than 16 % will be costly and high in calories, which is hazardous for consumers and bad market for suppliers.



Frozen desserts, such as sorbets, low-fat ice cream, and frozen yogurt, are not considered ice cream. Frozen custard is ice cream as it contains a minimum of 1.4 % egg yolk.

Scientific explanation
Ice cream is a colloid, a type of emulsion, combination between two substances that don't normally mix together. Molecules of fat are suspended in a water-sugar-ice structure along with air bubbles in ice cream forming a presence of air into foam.

In addition, ice cream also contains stabilizers and emulsifiers. Gelatin was originally used, as a stabilizer, but modern manufacturers tend to use other chemical compounds.

It is easy to make ice cream to your taste buds. But watch that waistline...

Chocolate Almond Ice Cream Recipe
Ingredients :
2 cups heavy cream
2 cups half and half
3/4 cup sugar
1/8 tsp. Salt
2 tsps. vanilla extract
1/2 cup miniature chocolate chips
1/2 cup blanched almonds, toasted and chopped

Instructions :
Combine all ingredients, except chocolate chips and almonds, in a bowl. Mix thoroughly until sugar is dissolved. Stir in remaining ingredients and chill in refrigerator. Freeze in an ice cream maker 20-30 minutes until frozen.

source: www.howstuffworks.com