tag:blogger.com,1999:blog-88423608336111092832024-03-13T00:20:43.956-07:00How To Make Ice CreamA blog with resources, tips and information on how to make ice creamUnknownnoreply@blogger.comBlogger13125tag:blogger.com,1999:blog-8842360833611109283.post-3289384044784607842016-12-04T05:57:00.002-08:002016-12-04T05:57:31.948-08:00Here's a wonderful video from YouTuber Guava Juice on French Vanilla Ice Cream made using Milk and Vanilla Extract and kicking a ball around for a while.
<iframe width="560" height="315" src="https://www.youtube.com/embed/cABznK0xEkw" frameborder="0" allowfullscreen></iframe>
There are quite a few different brands of ice cream making balls and they're pretty much all based on the same concept- You pour water around the walls of a hollow ball and stick it in your freezer overnight, next you add your ice cream ingredients as you'd use to make regular ice cream and add rock salt to the OUTSIDE chamber which helps the ice and water become even colder. Then all you need to do is transfer the heat from the outside to the inside where all your ingredients are by waiting, and kicking the ball around just speeds up the process! They're a great fun activity and yes, they're limited and not as great as properly made freezer ice cream, but they're a great fun novelty and still get good results.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8842360833611109283.post-87908980073177923772016-10-07T13:59:00.001-07:002016-10-07T13:59:40.095-07:00Sugar free and diabetic friendly ice creams - Home madeBeing a Type 1 diabetic, I often try to make my own sugar-free or low-sugar versions of store bought stuff, and ice-cream is no exception. There are a number of diabetic ice-creams already available in the shops and <a href="http://www.franksicecream.co.uk/content/Diabetic.html">some of them like Frank's are pretty damn good</a>, but many are still very high sugar (see: Frank's) or use things like Sorbitol as a sweetener which is a heavy laxative, or even worse just plain taste awful. As with most things, home-made is always better unless you're paying through the nose, so here are some sensible tips and things you can do to make your own low sugar and diabetic friendly icecreams.
<h4>1. Sweetener Choice</h4>
As mentioned, <a href="https://www.amazon.com/Haribo-Sugar-Free-Gummy-Bears/product-reviews/B008JELLCA">Sorbitol is an infamous laxative</a> in large amounts and since Ice Cream requires a lot of sweetness to offset numbing from the lower temperature, it's just a horrible choice which should be avoided whenever possible. The reason so many companies tend to use it is because it tastes somewhat similar to sugar and is very cheap, none of which stops it from being a poor choice.
Stevia is a great natural option which, although fairly expensive, is zero-carbs, great for diabetics. The only issue with Stevia is that it's not as strong as sugar-alcohol sweeteners and may require large amounts.
Erythitol is a fantastic tasting sweetener and some even prefer it to sugar. It also works wonderfully in ice creams and is fine in any quantity. It's a little more expensive but it's one of the best options and can be substituted 1:1 for sugar in any recipe.
Xylitol is also fairly close to sugar and cheaper than Erythitol, it's also actually good for your teeth! However it's a little gritty and usually large grain for ice cream, so use a mortar and pestle or whizz it in a blender first. Also note that it has 40g of carbs per 100g so may not be suitable for large quantities or if you're diabetic.
Here's a sugar free ice cream recipe.
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkxVv8rNaakvZc_Q-AnJNV6WjCPV1Q6Yt6zyM1GPzlXBNjvebblNKlKaJGH4fZQL_AwTX7eOGZn6SihZKy3uWFeh4zhzTJIxHcREW64IISL7cOkhfRpoSYRWMCCr3IbK1ug-yA-nX8rvoJ/s1600/mine-ice-cream.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkxVv8rNaakvZc_Q-AnJNV6WjCPV1Q6Yt6zyM1GPzlXBNjvebblNKlKaJGH4fZQL_AwTX7eOGZn6SihZKy3uWFeh4zhzTJIxHcREW64IISL7cOkhfRpoSYRWMCCr3IbK1ug-yA-nX8rvoJ/s320/mine-ice-cream.jpg" width="213" height="320" /></a></div><h3>No Sugar Nutty Mint Ice Cream</h3>
<b>INGREDIENTS</b>
2 cups double/heavy cream
¼ cup unsweetened nut milk (Almond, cashew, even soya will work great)
4 egg yolks
2 Tbsp Peppermint essence or flavor
2 finely diced mint leaves or 1 tsp mint powder
2 tsp Stevia
Combine your nut milk and heavy cream in a good sized bowl and microwave for 2 minutes.
Mix all other ingredients in another bowl then add fold in the heated milk-cream and stir until combined then stick back in the microwave for another minute and every 30 seconds after, stopping and stirring every time. If you don't take your time your eggs will scramble. You can also do this on the stove top if you don't trust the microwave, but be equally careful about keeping a low temperature for your eggs.
Next, strain everything into a chilled bowl to remove any lumps and chill overnight in the fridge, or pop in the freezer for 20 minutes until cold.
Add to your ice cream maker and then eat soft or freeze until even firmer.
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8842360833611109283.post-54390196123075452262016-07-17T02:46:00.002-07:002016-07-17T02:46:47.735-07:00Rice Pudding Ice-Cream? Here's how!The best thing about ice cream is how simple it is to make, and rice pudding is even easier. So combine the two and you can make rice-pudding ice cream really quick.
To make your ice cream with rice pudding you can use literally any white rice you like, short grains are best- Aborio/Paela rices and even Jasmine work well. Alternatively you can just use a tin of rice pudding bought at any store to save even more time, skip ahead to the last step if you do!
Take 100g of your chosen rice with 500ml of milk (whole milk works best) in a pan over a medium heat.
Add 3 tablespoons of sugar and scrape and add 1 vanilla pod or add whatever other flavouring you like.
Combine and stir until the milk has been absorbed by the rice then turn off the heat and transfer to a plate or large bowl to cool.
Use a potato masher or large wooden spoon to break and mush up the rice to the desired consistency (I like mine thick & chunky).
Finally, lightly whip and add 500ml of double cream and mix evenly, then transfer everything to your freezer for just 4 hours.
This stuff is thick & creamy and takes less effort than regular ice cream. Serve it with some strawberries, raspberries or blueberries for sharpness against your creamy luxurious vanilla rice pudding ice cream and you're good to serve!Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8842360833611109283.post-68225011916484915872008-04-24T13:48:00.000-07:002008-04-24T14:06:45.034-07:00How to make Ice Cream SandwhichesIn my searches on the web I've been finding more and more weird Ice Cream recipes recently. First fried ice cream, now the ice cream sandwhich. So first I'll explain just what the heck an ice cream sandwhich is, and then I'll show you how to make ice cream sandwhiches.<br /><br />An Ice cream sandwich is rather deceptive because it's called a sandwhich, looks like a biscuit, and is actually a cake! It's a sort of hand-held light cake. It has a big slice of vanilla (or whatever flavor your like) ice cream between two slices of soft wafer and usually the wafer section is chocolate flavor.<br /><br />Wikipedia says that the Ice Cream Sandwhich was made in New York around 1900. That goes hand in hand with the history of ice cream, much of which originated in that area. In Ireland and Scotland (where I hail from!) the ice cream sandwhich is known as a 'slider'. The wafer has been a popular alternative to the cone throughout history and if you think about it is really just a simpler version of the cone, enabling you to eat ice cream without getting too messy.<br /><br />Anyway, now that you know just what it is, let's move on to <b>how to make an ice cream sandwhich</b>!<br /><br />First off you need arout 2lbs of Ice Cream - If you don't know how to make ice cream yet, see some of our other tutorials.<br />Next you can simply sandwhich these between two store bought wafers- but that's horribly boring. Instead I suggest mixing nuts of your choice through the ice cream then making some chocolate brownies, rice crispie cakes or macaroon to replace your wafers. Anything that tastes good and is solid enough to hold the ice cream will do. You can be incredibly creative while learning how to make ice cream sandwhiches!<br /><br />For extra flare you can use a cookie cutter to cut your ice cream sandwhiches into cute shapes. Here's an idea Valentines day raspberry ripple ice cream heart-shaped ice cream sandwhiches.Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-8842360833611109283.post-13192826515303622812007-11-03T08:50:00.000-07:002007-11-03T08:54:22.444-07:00How to make ice cream - Vanilla FlavorBrowsing around the net the other day I came across this recipe for how to make Vanilla ice cream. It's made with real vanilla so it's the genuine stuff.<br /><br /><b>Ingredients:</b><br /><ul><li>4 egg yolks<br /><li>1/2 pint (250ml) milk<br /><li>1/2 pint (250ml) double/heavy cream<br /><li>4 oz (100g) sugar or caster sugar<br /><li>1 vanilla pod sliced down the middle (so you can see the seeds)<br /></ul><br /><br />Pour the milk into a saucepan and bring the pan slowly up to boiling point. Place the vanilla pod into it and leave to infuse for about 20 minutes.<br /><br />In a bowl, beat and mix together the egg yolks and sugar until thick. Carefully remove the vanilla pod from the pan of milk and scrape out the seeds into the milk. Pour the milk into the mixture of egg yolks and sugar whilst stirring.<br /><br />Pour the mixture back into the pan and heat gently, stirring until the custard thickens - DO NOT BRING TO THE BOIL OR IT WILL PROBABLY CURDLE. When you can see a film form over the back of your spoon it's time to remove the saucepan from the heat. Leave to cool.<br /><br />When the custard base is cold stir in the cream.<br /><br />You're done! You can now transfer the whole mix to your ice cream maker or to plastic bags for the freezer, depending on which method you use.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8842360833611109283.post-63060004179645011832007-10-13T14:00:00.000-07:002007-10-13T14:06:48.527-07:00How to make ice cream: Watermelon style!This is a really neat and VERY simple trick I picked up on the internet somewhere a few days ago. Here's how to make ice cream shaped like watermelon slices.<br /><br /><b>Ingredients</b><br />Chocolate chips - These will be the "seeds"<br />Raspberry Sherbet and Lime Sherbet, preferably softened. These will be your Colors for the outside.<br />You can use cherry or strawberry, or other flavors, as long as it's red and green.<br /><br /><b>How to make the ice cream</b><br />Get a BIG mixing bowl and put in a layer of the Lime Sherbet. Mix the chocolate chips with the raspberry sherbet then use it to fill up the rest of the bowl. Then stick it in the freezer to refreeze.<br /><br />Once it's ready take it out and turn upside down onto a large plate or board and ease it out (Tip: Use a warm towel on the bottom of the bowl to help the ice cream slide out). Slice it up into several pieces or "Watermelon slices". That's it! Great party piece and it tastes awesome.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8842360833611109283.post-29656879012215723242007-08-21T06:27:00.000-07:002007-08-21T07:24:22.683-07:00How to make ice cream softerHow to make ice cream softer is a bit of a problem since usually when you make homemade ice cream it will come out hard and crystalized. Crystals are caused when the water in the ice cream is allowed to warm up (even slighty) and then refreeze. If, during the process of making your ice cream, you don't shake it enough, it'll for crystals. This will make the ice cream have a hard, grainy texture and will also detract from the taste slightly too. You can duplicate this by taking a scoop of ice cream out of the freezer into a bowl, let it melt, then pop it back. Take it out again and you'll see that most of the water has seperated from the fat and as such there are large ice crystals.<br /><br />So, how to make ice cream softer? Luckily there are a number of methods and they're all pretty simple and straight forward. Here are just a few.<br /><br />1. Replace the sugar.<br />Sugar doesn't freeze and as such it's important to get the quantity correct. Replacing the sugar in your recipe with honey or corn syrup will produce a softer, creamier ice cream.<br /><br />2. Fat & Gelatin.<br />You can add gelatin (available from most supermarkets) to your recipe to produce smoother ice cream.<br />You can also up the amount of fat in your recipe by adding egg yolks, substituting cream for whole fat milk, etc.<br /><br />3. Add alcohol.<br />While I personally don't like adding alcohol to my foods, even just a couple of tablespoons of a high proof alcohol can help your ice cream become much smoother. The reason, again, is that alcohol doesn't freeze (put some whisky in the freezer and you'll see).<br /><br />4. Freezing the ice cream at a higher temperature will also help you make smoother ice cream. If you don't want to adjust the dial on your freezer, store it nearer the door (warmest part of your freezer).<br /><br />How to make ice cream just right is a bit of a balancing act but by trying out a few of these different techniques you can get excellent results.Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-8842360833611109283.post-64240064466778156332007-08-20T11:56:00.000-07:002007-08-20T12:29:32.527-07:009 random facts you didn't know about ice cream!What are the most popular ice cream flavors?<br /><br />1. Vanilla, 29%<br />2. Chocolate, 8.9%<br />3. Butter pecan, 5.3%<br />4. Strawberry, 5.3%<br />5. Neapolitan, 4.2%<br />6. Chocolate chip, 3.9%<br />7. French vanilla, 3.8%<br />8. Cookies and cream, 3.6%<br />9. Vanilla fudge ripple, 2.6%<br />10. Praline pecan, 1.7%<br />11. Cherry, 1.6%<br />12. Chocolate almond, 1.6%<br />13. Coffee, 1.6%<br />14. Rocky road, 1.5%<br />15. Chocolate marshmallow, 1.3%<br />All others, 23.7%<br /><br />What's the most popular ice cream topping?<br />Chocolate syrup<br /><br />What's the ideal temperature to serve ice cream at?<br />8 degrees Fahrenheit (13 degrees Celsius)<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://islamabad.metblogs.com/archives/images/2007/04/icecream%20cone%20scoops.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 400px;" src="http://islamabad.metblogs.com/archives/images/2007/04/icecream%20cone%20scoops.jpg" alt="" border="0" /></a><br /><br /><span style="font-weight: bold;">Statistics and percentages:</span><br /><br />Licking the bowl clean after eating ice cream is admitted to by approx 13% of men and 8% of women.<br /><br />9% of milk produced by dairy farmers in the USA goes into producing ice cream.<br /><br />Ice cream is an $11 billion-a-year retail industry (world wide).<br />80% of the world's Vanilla Bean used for ice cream is grown in Madagascar.<br /><br /><br /><span style="font-weight: bold;">Miscellaneous facts:<br /><br /></span>The biggest ice cream sundae ever made was 12 feet high and made with 4,667 gallons of ice cream and 7,000 pounds of toppings in Anaheim, Calif., during 1985.<br /><br />One of the major ingredients in ice cream is air. Without it, the stuff would be as hard as a rock!<br /><br />Among the most unusual flavors of ice cream ever manufactured are avocado, garlic, azuki bean, jalapeno, and pumpkin. Perhaps the weirdest of all: dill pickle ice cream, which was marketed to expectant mothers. Sales were disappointing.<br /><br />Sources: <a href="http://www.sendicecream.com/icecreamtrivia.html">SendIceCream</a>, <a href="http://www.drspock.com/article/0,1510,5941+++,00.html">DrSpock</a>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8842360833611109283.post-30577857734446546902007-08-19T08:04:00.000-07:002007-08-19T08:43:29.815-07:00How to make cookie dough ice creamIn my search for information about ice cream I've found literally hundreds of recipes for both home-made and machine-made ice creams. I'm just amazed at how many different kinds and recipes there are. Anyway, I figured I'd post the recipe for my personal favorite: Cookie Dough flavor.<br /><br /><span style="font-weight: bold;">Ingredients:</span><br /><ul><li>2 cups milk</li><li>1 3/4 cup sugar</li><li>1/2 teaspoon salt</li><li>1 tablespoon vanilla</li><li>4 cups heavy cream</li><li>1 cup chocolate chip cookie dough</li><li>2 cups light cream</li></ul><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://www.haagen-dazs.com/img_db/pro/pro_cdi_101.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 400px;" src="http://www.haagen-dazs.com/img_db/pro/pro_cdi_101.jpg" alt="" border="0" /></a><span style="font-weight: bold;">Directions:</span><br /><br />Scald milk until bubbles form around the edge then remove from heat.<br />Add the sugar and salt and stir until dissolved.<br />Next, stir in light cream, vanilla, and the heavy cream then cover and refrigerate for at least 30 minutes.<br /><br />1. If you're using an ice cream machine then follow instructions as normal and wait until it completes the process. You should be left with a chilled soft ice cream.<br /><br />2. If you're using the home. Ziploc bags method, pour the contents into your smaller bag, place that into the bigger bag and then shake for 3 or 4 minutes. Again you should be left with a softish chilled ice cream.<br /><br />Add the chocolate chip cookie dough. Just break up the dough as best you can with your hands and drop the bits into the soft ice cream.<br /><br />Try to mix it around to ensure that the cookie dough is evenly distributed throughout the ice cream.<br /><br />If using a machine, put the ice cream in the freezer for several hours until hard.<br />If using the bag method, place it back in the bag and shake for another 1-2 minutes. This will harden it up so it's ready to eat!<br /><br />While the bag method is quicker, the machine method will wield much creamier, less crystalized ice cream. I haven't tried this recipe yet, but I'll let you know how it goes, I can taste it already!Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-8842360833611109283.post-34947122099583905222007-08-18T16:36:00.001-07:002007-08-18T16:45:35.429-07:00Fried ice cream?!<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://www.ocmexfood.com/images/aztecas19.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 400px;" src="http://www.ocmexfood.com/images/aztecas19.jpg" alt="" border="0" /></a>Wow, check this out. While searching for some of the more obscure things to do with ice cream I came across fried ice cream.. that's right, fried ice cream!<br /><br />Apparently this rare dish is popular in mexican cuisine as well as Chinese and Japanese resteraunts in the U.S.<br /><br />It is made by taking a scoop of ice cream which has been frozen at a very low temperature (even for ice cream), rolling in cornflakes or cookie crumbs and then briefly deep frying! The extremely low temperature of the ice cream prevents it from melting while being fried.<br /><br />There you have it, strange but true! I haven't tried it yet myself but I imagine the extreme hot and cold temperatures would be very weird and it's probably quite hard to get right without melting the ice cream. Interesting none-the-less.Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-8842360833611109283.post-86842054560698061102007-08-18T15:33:00.000-07:002007-08-18T15:54:24.887-07:00How to make ice cream - A standard recipeThis is the basic premise of how to make ice cream. This recipe is the basis for a huge number of ice cream recipes online. Not only that but it's a great way to waste a half hour!<span style="font-weight: bold;"><br /><br />Ingredients:</span><br /><ul><li> 1 tablespoon sugar</li><li> ½ cup milk, cream, or half and half</li><li> ¼ teaspoon vanilla extract (or other flavoring)</li><li> 6 tablespoons rock salt (available at any supermarket)*<br /></li><li> Enough ice to fill the gallon-sized bag halfway</li><li> 1 gallon-sized Ziploc bag</li><li> 1 pint-sized Ziploc bag</li></ul><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://www.akakestrel.com/Images/food/coconuticecream.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 404px; height: 399px;" src="http://www.akakestrel.com/Images/food/coconuticecream.jpg" alt="" border="0" /></a><span style="font-weight: bold;">Directions:<br /></span><br /><span style="font-weight: bold;">1. Big bag.</span> Take your big bag (1 gallon) and fill it half way with ice and add in the salt. Shake it up a bit so the salt mixes through.<br /><br /><span style="font-weight: bold;">2. Little bag.</span> Find a bowl and pour in the milk or cream or milk-cream mix, and your vanilla extract, mix together then carefully pour this into your small bag (1 pint).<br /><br /><span style="font-weight: bold;">3. Bag 'em n tag 'em.</span> Make sure the small bag is sealed then place it inside the big bag, surrounding it in ice.<br /><br /><span style="font-weight: bold;">4. Shake like mad!</span> Now the fun part, shake the big bag vigorously for five minutes. This is where having kids comes in handy!<br /><br /><br />Congratulations you've just learned how to make ice cream!<br /><br /><span style="font-weight: bold;">Tips:</span><br />Using cans/tins instead of bags makes it easier to shake, finding a big enough tin can be difficult though.<br />Milk will wield a thinner, lower calorie ice cream whereas thicker creams will produce a rich smoother ice cream.<br />You can replace vanilla extract with virtually any flavor you like. Honey, chocolate chips, nuts, mint, even peanut butter! Go crazy and invent your own ice cream flavors!<br /><br />*If you positively cannot find rock salt then table salt will also work. The bigger the salt crystals the better.<br /><span style="font-weight: bold;"></span>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8842360833611109283.post-35456550654805645632007-08-18T14:46:00.000-07:002007-08-18T14:59:31.296-07:00How to make ice cream - Different techniquesHow to make ice cream is a pretty daunting subject at first since there are dozens of different ways to do it. I recommend trying them all out at least once and figuring out which is easiest/tastes best for you.<br /><br /><span style="font-weight:bold;">Homemade ice cream</span><br />The cheapest method of all is, unfortunately, usually pretty hard to get right (but it's great fun trying and experimenting!) Following recipes, you can make ice cream for as little as the cost of the ingredients, which are all very easy to get.<br /><br /><span style="font-weight:bold;">Make-Your-Own ice cream packets/products</span><br />There are thousands to chose from and unfortunately the only way to know if they're any good is to buy 'em n try 'em. Luckily they're pretty cheap and you can buy them in almost any supermarket. These are usually better than making homemade ice cream because they have the right amounts of ingredients already and doing the rest is a matter of reading the back of the packet and sticking it in the freezer.<br /><br /><span style="font-weight:bold;">Ice Cream Maker Machine</span><br />There are hundreds of different kinds of ice cream making machines for sale, again with varying results. These range in the price of $30, anything up to $300 and come in all shapes and sizes. Some of them even look cool and are great fun too!Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8842360833611109283.post-81089971338434642502007-08-18T14:24:00.000-07:002007-08-18T14:46:03.409-07:00What is ice cream?This may seem like a stupid question, but it's actually pretty complicated trying to define ice-cream. At first I figured ice cream was just a mixture of cream or milk, sugar and flavouring that has been frozen. I was wrong! While researching I've found that the science of how to make ice cream is pretty interesting stuff.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://static.howstuffworks.com/gif/ice-cream-16.jpg"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 230px;" src="http://static.howstuffworks.com/gif/ice-cream-16.jpg" border="0" alt="" /></a><span style="font-weight:bold;">What is ice cream?</span><br />In terms of specific ingredients, the recipe for ice cream is simple. But in scientific terms, it's complicated stuff. Ice cream is a colloid, a type of emulsion. An emulsion is a combination of two substances that don't normally mix together. Instead, one of the substances is dispersed throughout the other. In ice cream, molecules of fat are suspended in a water-sugar-ice structure along with air bubbles. The presence of air means that ice cream is also technically a foam.<br /><br />In addition to milk fat, non-fat milk solids, sugar, and air, ice cream also contains stabilizers and emulsifiers. Stabilizers help hold the air bubble structure together and give the ice cream a better texture. Although gelatin was originally used as a stabilizer, xanthan gum, guar gum, and other compounds are used today. Emulsifiers keep the ice cream smooth and aid the distribution of the fat molecules throughout the colloid. Egg yolks were once used, but ice cream manufacturers now tend to use other chemical compounds. These stabilizers and emulsifiers make up a very small proportion (less than one percent) of the ice cream. - <span style="font-style:italic;">Taken from <a href="http://home.howstuffworks.com/ice-cream.htm">HowStuffWorks.com</a></span><br /><br />According to HowStuffWorks there're specific rules and criteria that define the difference between Ice Cream and Sorbets, Frozen Deserts, etc. In fact, to be classified as ice cream the substance must be at least 10% milk fat, and a minimum of six percent non-fat milk solids. Also a gallon has to weigh at least 4.5 pounds. I suppose this is to stop companies marketing their product as ice cream when it's poor quality.Unknownnoreply@blogger.com0