A frozen confection made from fat, milk solids, and sugar. Some countries permit the use of non-milk fat and term the product ice cream, while if milk fat is used, it is termed dairy ice cream.
According to UK regulations, it must contain not less than 5% fat and 7% other milk solids; according to US regulations, 10% milk fat and 20% other milk solids. Stabilizers such as carboxy methylcellulose, gums, and alginates are included, and emulsifiers such as polysorbate and monoglycerides. Mono‐ and diglycerides bind the looser globules of water and are added in ‘non-drip’ ice cream.
Subjects: Cookery, Food, and Drink — Medicine and Health.