ice cream

Anyone else notice that expensive ice cream can be dished out with a spoon but the cheap stuff in big plastic tubs still requires a scoop because it will bend a spoon? I suspect that the expensive brands contain more air beat into them but I don't have a scale that is sufficiently accurate.

 

I'm an ice cream "wino," an icecreamo. I go for quantity. Around here I prefer the taste and texture of Albertson's cheap chocolate chip.

 

>is it really true that the soft stuff is 99% pig fat?


from wiki

Dietary


Ice cream may have the following composition:
- greater than 10% milkfat and usually between 10% and as high as 16% fat in some premium ice creams
- 9 to 12% milk solids-not-fat: this component, also known as the serum solids, contains the proteins (caseins and whey proteins) and carbohydrates (lactose) found in milk
- 12 to 16% sweeteners: usually a combination of sucrose and glucose-based corn syrup sweeteners
- 0.2 to 0.5% stabilisers and emulsifiers
- 55% to 64% water which comes from the milk or other ingredients.
[3] These compositions are percentage by weight. Since ice cream can contain as much as half air by volume, these numbers may be reduced by as much as half if cited by volume. In terms of dietary considerations, however, the percentages by weight are more relevant.
Even the low fat products have high caloric content: Ben and Jerry's No Fat Vanilla Fudge contains 150 calories per half cup due to its high sugar content.[4]
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Other frozen desserts

The following is a partial list of ice cream-like frozen desserts and snacks:


Ais kacang: a dessert in Malaysia and Singapore made from shaved ice, syrup, and boiled red bean and topped with evaporated milk. Sometimes, other small ingredients like raspberries and durians are added in too.
Dondurma: Turkish ice cream, made of salep and mastic resin
Frozen custard: at least 10% milk fat and at least 1.4% egg yolk and much less air beaten into it, similar to Gelato, fairly rare. Known in Italy as Semifreddo.
Frozen yogurt: a low fat or fat free alternative made with yogurt
Gelato: an Italian frozen dessert having a lower milk fat content than ice cream and stabilised with ingredients such as eggs.
Halo-halo: a popular Filipino dessert that is a mixture of shaved ice and milk to which are added various boiled sweet beans and fruits, and served cold in a tall glass or bowl.
Ice milk: less than 10% milk fat and lower sweetening content, once marketed as "ice milk" but now sold as low-fat ice cream in the United States.
Ice pop (or lolly): frozen fruit puree, fruit juice, or flavoured sugar water on a stick or in a flexible plastic sleeve.
Kulfi: Believed to have been introduced to South Asia by the Mughal conquest in the 16th century; its origins trace back to the cold snacks and desserts of Arab and Mediterranean cultures.[49]
Mellorine: non-dairy, with vegetable fat substituted for milk fat
Parevine: Kosher non-dairy frozen dessert established in 1969 in New York[50]
Sherbet: 1-2% milk fat and sweeter than ice cream.
Sorbet: fruit puree with no dairy products
Snow cones, made from balls of crushed ice topped with sweet syrup served in a paper cone, are consumed in many parts of the world. The most common places to find snow cones in the United States are at amusement parks.
Maple toffee: A popular springtime treat in maple-growing areas is maple toffee, where maple syrup boiled to a concentrated state is poured over fresh snow congealing in a toffee-like mass, and then eaten from a wooden stick used to pick it up from the snow.
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