Ice milk

Last updated

Ice milk
Mint Chocolate Chip Ice Milk from Little Oven (4149894986).jpg
Mint chocolate chip ice milk
Alternative namesIced milk
Course Dessert

Ice milk, or iced milk, is a frozen dessert made with frozen dairy milk, but with less milk fat than regular ice cream. [1] Ice milk is sometimes priced lower than ice cream.[ citation needed ]

In the United States, ice milk is defined as containing less than 10 percent milk fat and the same sweetener amount as ice cream. [2] A 1994 change in United States Food and Drug Administration rules allowed ice milk to be labeled as "non-fat ice cream", "low-fat ice cream", or "light ice cream" in the United States (depending on its fat content). [3] [4] [5] In Canada, ice milk is defined as containing 3%–5% milk fat content, while 5%–7.5% milk fat content would instead be considered "light ice cream"; a product with an undefined milk fat content would be defined simply as a "frozen dairy dessert". [6] [7]

Related Research Articles

<span class="mw-page-title-main">Cream</span> Dairy product

Cream is a dairy product composed of the higher-fat layer skimmed from the top of milk before homogenization. In un-homogenized milk, the fat, which is less dense, eventually rises to the top. In the industrial production of cream, this process is accelerated by using centrifuges called "separators". In many countries, it is sold in several grades depending on the total butterfat content. It can be dried to a powder for shipment to distant markets, and contains high levels of saturated fat.

<span class="mw-page-title-main">Dessert</span> Sweet course that concludes a meal

Dessert is a course that concludes a meal. The course consists of sweet foods, such as cake, biscuit, ice cream and possibly a beverage such as dessert wine and liqueur. Some cultures sweeten foods that are more commonly savory to create desserts. In some parts of the world there is no tradition of a dessert course to conclude a meal.

<span class="mw-page-title-main">Dairy product</span> Food product made from milk

Dairy products or milk products, also known as lacticinia, are food products made from milk. The most common dairy animals are cow, water buffalo, nanny goat, and ewe. Dairy products include common grocery store food around the world such as yogurt, cheese, milk and butter. A facility that produces dairy products is a dairy. Dairy products are consumed worldwide to varying degrees. Some people avoid some or all dairy products because of lactose intolerance, veganism, environmental concerns, other health reasons or beliefs.

<span class="mw-page-title-main">Ice cream</span> Frozen dessert

Ice cream is a frozen dessert typically made from milk or cream that has been flavoured with a sweetener, either sugar or an alternative, and a spice, such as cocoa or vanilla, or with fruit, such as strawberries or peaches. Food colouring is sometimes added in addition to stabilizers. The mixture is cooled below the freezing point of water and stirred to incorporate air spaces and prevent detectable ice crystals from forming. It can also be made by whisking a flavoured cream base and liquid nitrogen together. The result is a smooth, semi-solid foam that is solid at very low temperatures. It becomes more malleable as its temperature increases.

<span class="mw-page-title-main">Buttermilk</span> Fermented dairy drink

Buttermilk is a fermented dairy drink. Traditionally, it was the liquid left behind after churning butter out of cultured cream. As most modern butter in Western countries is not made with cultured cream but uncultured sweet cream, most modern buttermilk in Western countries is cultured separately. It is common in warm climates where unrefrigerated milk sours quickly.

<span class="mw-page-title-main">Frozen yogurt</span> Frozen dessert

Frozen yogurt is a frozen dessert made with yogurt and sometimes other dairy and non-dairy products. Frozen yogurt is a frozen product containing the same basic ingredients as ice cream, but contains live bacterial cultures.

<span class="mw-page-title-main">Gelato</span> Italian ice cream

Gelato is the common word in Italian for all types of ice cream. In English, it specifically refers to a frozen dessert of Italian origin. Artisanal gelato in Italy generally contains 6–9% butterfat, which is lower than other styles of frozen dessert. Gelato typically contains 35% air and more flavoring than other types of frozen desserts, giving it an intense flavour with creamy, smooth texture, density and richness that distinguishes it from other ice creams.

<span class="mw-page-title-main">Frozen custard</span> Frozen dessert

Frozen custard is a frozen dessert that is a type of ice cream that is made with egg yolks in addition to cream and sweetener, either sugar or an alternative, and an additional flavoring such as cocoa, vanilla, or fruit such as strawberries or peaches. It is usually kept at a warmer temperature compared to ice cream, and typically has a denser consistency.

<span class="mw-page-title-main">Coconut milk</span> Liquid extracted from coconuts

Coconut milk is an opaque, milky-white liquid extracted from the grated pulp of mature coconuts. The opacity and rich taste of coconut milk are due to its high oil content, most of which is saturated fat. Coconut milk is a traditional food ingredient used in Southeast Asia, Oceania, South Asia, and East Africa. It is also used for cooking in the Caribbean, Central America, northern parts of South America and West Africa, where coconuts were introduced during the colonial era.

<span class="mw-page-title-main">Crème fraîche</span> Soured cream dairy product

Crème fraîche is a dairy product, a soured cream containing 10–45% butterfat, with a pH of approximately 4.5. It is soured with a bacterial culture. European labeling regulations specify the two ingredients must be cream and bacterial culture. It is served over fruit and baked goods, as well as being added to soups and sauces. It is used in a variety of other recipes. Sour cream is a similar foodstuff, except that crème fraîche is less sour and has a higher fat content. Sour cream may contain thickening agents not permitted in crème fraîche in many jurisdictions.

<span class="mw-page-title-main">Cool Whip</span> American whipped topping brand

Cool Whip is an American brand of whipped topping manufactured by Kraft Heinz. It is used in North America as a topping for desserts, and in some no-bake pie recipes as a convenience food or ingredient that does not require physical whipping and can maintain its texture without melting over time.

Butterfat or milkfat is the fatty portion of milk. Milk and cream are often sold according to the amount of butterfat they contain.

Simplesse is a multi-functional dairy ingredient made from whey protein concentrate used as a fat substitute in low-calorie foods. Originally brought to market in 1988, the manufacturer, CP Kelco, sells Simplesse to food processors as a "microparticulated whey protein concentrate" in dry powder form, and recommends that it be labelled as dairy protein on food labels. Older versions of the product also contain egg whites.

<span class="mw-page-title-main">Ice cream parlor</span> Shop selling frozen desserts

Ice cream parlors or ice cream parlours are places that sell ice cream, gelato, sorbet, and/or frozen yogurt to consumers. Ice cream is typically sold as regular ice cream, and/or soft serve, which is usually dispensed by a machine with a limited number of flavors. Ice cream parlors generally offer a number of flavors and items. Parlors often serve ice cream and other frozen desserts in cones, cups or dishes, the latter two to be eaten with a spoon. Some ice cream parlors prepare ice cream desserts such as sundaes or milkshakes, or even a blend.

<span class="mw-page-title-main">Soft serve</span> Frozen dessert

Soft serve, also known as soft ice, is a frozen dessert and variety of ice cream, similar to conventional ice cream, but softer and less dense due to more air being introduced during freezing. Soft serve has been sold commercially since the late 1930s in the United States.

<span class="mw-page-title-main">Non-dairy creamer</span> Substitute for milk or cream in coffee

A non-dairy creamer, commonly also called tea whitener or coffee whitener or else just creamer, is a liquid or granular product intended to substitute for milk or cream as an additive to coffee, tea, hot chocolate or other beverages. Most do not contain lactose and therefore are commonly described as being non-dairy products, although many contain casein, a milk-derived protein.

<span class="mw-page-title-main">Chocolate ice cream</span> Ice cream with natural or artificial chocolate flavoring

Chocolate ice cream is ice cream with natural or artificial chocolate flavoring. One of the oldest flavours of ice creams, it is also one of the world's most popular. While most often sold alone, it is also a base for many other flavours.

<span class="mw-page-title-main">Frozen dessert</span> Dessert made by freezing

Frozen dessert is a dessert made by freezing liquids, semi-solids, and sometimes solids. They may be based on flavored water, on fruit purées, on milk and cream, on custard, on mousse (semifreddo), and others. It is sometimes sold as ice-cream in South Asia and other countries.

<span class="mw-page-title-main">Sherbet (frozen dessert)</span> Frozen dessert

Sherbet, often referred to as sherbert, is a frozen dessert made from water, sugar, a dairy product such as cream or milk, and a flavoring – typically fruit juice or purée, wine, liqueur, and occasionally non-fruit flavors such as vanilla, chocolate, or peppermint. It is similar to, but distinct from sorbet, which lacks dairy.

References

  1. "Ice milk". The Cambridge Dictionary. Retrieved 8 January 2023.
  2. "Ice milk: Is it a thing of the past?". The Chicago Tribune. 20 June 2007. Retrieved 8 January 2023.
  3. "Lowfat and Skim Milk Products, Lowfat and Nonfat Yogurt Products, Lowfat Cottage Cheese: Revocation of Standards of Identity; Food Labeling, Nutrient Content Claims for Fat, Fatty Acids, and Cholesterol Content of Food". Food and Drug Administration. Archived from the original on 19 October 2016. Retrieved 8 January 2023.
  4. "Food Q&A: Ice milk became "light" ice cream". The Mercury News. 12 June 2007. Retrieved 8 January 2023.
  5. Written at State College, PA. "Low-fat ice cream sales boom". Post-Bulletin. Rochester, MN. Associated Press. 15 February 1996. Retrieved 8 January 2023.
  6. Goff, H. D. (2018). "Ice Cream and Frozen Desserts: Product Types". Reference Module in Food Science. Elsevier. doi:10.1016/B978-0-08-100596-5.00833-7. ISBN   978-0-08-100596-5 . Retrieved 9 January 2023.
  7. Goff, H. D. "Ice Cream and Frozen Desserts: Product Types". In Fuquay, John W. (ed.). Encyclopedia of Dairy Sciences (2nd ed.). San Diego: Academic Press. pp. 893–898. doi:10.1016/B978-0-12-374407-4.00244-2. ISBN   978-0-12-374407-4 . Retrieved 9 January 2023.