FOOD RESOURCE COLLEGE OF HEALTH AND HUMAN SCIENCES, OREGON STATE UNIVERSITY
ICE CREAM
is a plain frozen dessert medium to high in milkfat and milk-solids-not-fat. With or without small amounts of egg products. Without visible particles of flavoring materials. With the total volume of color and flavor less than 5 percent of the volume of the unfrozen ice cream mix. Regulatory limitations say not more than 0.5% edible stabilizer. Not less than 10 percent milkfat. Not less than 20 percent total milk solids.
Grimes, William. 2004. Eating Your Worlds. Oxford University Press.
is a soft frozen food made with sweetened and flavored milk or cream and butterfat. Is a serving of ice cream, typically in a bowl or a wafer cone, or on a stick.
- ORIGIN alteration of ice cream.
The Wide Encyclopedia of Cookery. An Encyclopedic Handbook for the Homemaker covering Foods and Beverages-their Purchase, Preparation, and Service. 1951. Wm. H. Wise & Co., Inc., New York.
is a frozen dessert similar to French ice cream, but somewhat less rich.
Excerpts from Bender, Arnold E. 1990. Dictionary of Nutrition and Food Technology. Butterworths, Boston.
A frozen confection made from fat, milk solids and sugar. According to US regulations, 10% milk fat and 20% of other milk solids. Stabilizers such as carboxymethylcellulose, gums and alginates are included, and emulsifiers such as polysorbate and monoglycerides. Mono- and diglycerides bind the looser globules of water and are added in 'non-drip' ice cream.
Moerman, Daniel E. 1998. Native American Ethnobotany. Timber Press, Portland, Oregon.
is used only when source specifically mentions ice cream.
