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Ice cream has been a popular treat for hundreds of years but has only become commonplace since the widespread use of refrigeration. The exploding popularity of ice cream has led to many ice cream variations, including frozen custard, frozen yogurt, and even non-dairy versions made with ingredients like coconut milk.
Ice cream must contain 10 to 16 percent milk fat. Higher milk fat ice creams generally have a smoother texture because they contain less water and fewer ice crystals. Ice creams that contain less than 10% milkfat are referred to as “ice milk” or, more popularly, “low fat” ice cream.
In addition to milk or cream, ice cream often contains stabilizers, like gluten, to help keep the mixture a consistent texture. Sugar or sugar substitutes are usually added to provide the sweet flavor most people expect. No-sugar-added varieties of ice cream have become popular and rely on adding fruit and milk’s natural sugars for their subtle sweetness.
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