Glossary: ice cream

America's favorite dessert is thought to have originated in the mountains of ancient China, with snow probably used as the base. Today's ice cream is made with a combination of milk products (usually cream combined with fresh, condensed or dry milk), a sweetening agent (sugar, honey, corn syrup or artificial sweetener) and sometimes solid additions such as pieces of chocolate, nuts, fruit and so on. According to FDA regulations, ice creams with solid additions must contain a minimum of 8 percent milk fat, while plain ice creams must have at least 10 percent milk fat. French ice cream has a cooked egg-custard base. Ice milk is made in much the same way as ice cream, except for the fact that it contains less milk fat and milk solids. The result, other than a lowered calorie count, is a lighter, less creamy texture. Commercial ice creams usually contain stabilizers to improve both texture and body, and to help make them melt resistant. Many also contain artificial coloring. Those made with natural flavorings (for instance, chocolate) will be labeled simply 'Chocolate Ice Cream.'

From THE NEW FOOD LOVERS COMPANION, Fourth edition by Sharon Tyler Herbst and Ron Herbst. Copyright © 2007, 2001, 1995, 1990 by Barron's Educational Series, Inc.