Milk and cream constitute the most important components because they furnish the basic ingredients for a good quality ice cream. Milk fat interacts with other ingredients to develop the texture, mouthfeel, creaminess, and overall sensations of lubricity.
Variables related to dairy ingredients exert a profound influence on the flavor, body, and texture of the frozen product. The fat content can influence the size of the ice crystals. Fat globules could mechanically impede the ice crystal growth.
Ice cream is typically sweetened with sugar or sugar alternatives. In all these products a sugar solution is the common denominator. The characteristics of the syrup are manipulated by the addition of other materials to obtain desired taste, texture, consistency, and appearance. Flavorings and colorings are added in combination to stabilizers and emulsifiers.
Ice cream is manufactured as regular, custard/French, reduced fat, light, low, and no-fat versions. Ice cream had its origins in Europe and was introduced later to the United States where it developed into an industry. Although ice cream is a popular frozen dessert in all parts of the world, the major consumer countries of ice cream are New Zealand, the United States, Canada, Australia, Belgium, Finland, and Sweden.
The popularity of ice cream results from several characteristics such as partial freezing, cooling, and refreshing sensation produced when the product is consumed, its sweet taste and the lack of a preconditioning aroma.
A big reason why ice cream tastes so good is because of its high fat content. Unless it is labeled as light, low-fat, or non-fat ice cream must contain at least 10% fat, and this fat must come from milk.
Dairy product: Ice cream
