In different quantities, milkfat can be used to affect the smoothness, color, texture and food value of ice cream. For these reasons, milkfat is considered to be the most important ingredient in ice cream. In fact, it's so important, that federal regulations state that in order to be considered “ice cream” the product must contain at least 10 percent milkfat. Premium ice creams contain slightly more milkfat and gourmet or super-premium ice creams can contain even more.
The exceptions to this rule can be seen in Turkey Hill's Light Recipe Ice Creams, which contain between 3 and 5 percent milkfat. The special blending and processing techniques, plus all those great inclusions, give it that smooth texture and rich taste.
Milk sherbet, a summer time favorite for its cool and refreshing taste, often uses less than 3 percent milkfat.
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If you’ve got a technical question about the ice cream making process or some other inquiry about the nuances of America’s favorite treat, chances are Ernie has the answer. He might not be able to answer all questions, but he’ll try his best and some may be featured on the Ice Cream Journal.
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