Ice plant

Ice Milk is a frozen dessert made primarily from milk, less cream than ice cream, and sweeteners. It is similar to ice cream, but because it contains less than 10% milkfat and the same amount of nonfat milk solids, it is labeled as ice milk. The product was more common in the 20th century than it is today, often seen as a lower-fat alternative to ice cream.

History

The term "ice milk" was used by the United States Food and Drug Administration (FDA) to designate a frozen dessert that included lower levels of milkfat and total solids than ice cream. The FDA established standards for ice milk in the 1970s. However, in 1994, the FDA changed the name of the lower-fat product to "low-fat ice cream." The change was made to eliminate confusion and to improve the dessert's marketability.

Production

Ice milk is made by combining milk, sweeteners, and flavorings, then churning and freezing the mixture. The churning process incorporates air and breaks up ice crystals, which gives the dessert its smooth texture. The amount of air added during churning, known as overrun, can greatly affect the texture and taste of the finished product.

Nutritional Information

Ice milk is lower in fat than ice cream, making it a popular choice for those watching their fat intake. However, it is often higher in sugar to compensate for the reduced fat content. As with all foods, moderation is key when consuming ice milk.

See Also

• Frozen Yogurt
• Gelato
• Sorbet
• Sherbet