1. Ice creamis anotherdeliciousdessertthatiscloselyrelatedtosherbet. The storyof ice cream
beginsinEnglandwhenaFrenchchef made an innovative creamyfrozen dessertforKingCharlesIanda
fewof hisdinnerguests.The Kingandhisguestslovedthe new frozencreamandKingCharlespaidhis
chef a lot of moneyto keepthe recipe secret,makingthe dessertonlyavailable atthe Royal table.
UnfortunatelyforKingCharles,he wasbeheadedandthe Frenchchef divulgedthe secret,thusice
cream wasavailable toeverybody!(Guelph,folklore).
Thisstory however,isuntrue andjustfolklore.Some formsof ice creamhave beennoted
throughouthistory,suchasfrozenmilkinChinaaround2000 BC. It has alsobeennotedthatthe ancient
Romansand Persiansenjoyedfrozenfruitconcoctionsbyusingsnow.InEurope,thisspecial treatwas
eatenbythe wealthyandroyalty.Eveninthe 1800’s, George WashingtonandThomas Jeffersonhad
access to ice cream.It wasn’tuntil the 19th
centurythat ice creamhad become widelyavailable.Thisis
because of technological innovationssuchasthe freezer.Now differentflavorsandtypesof ice cream
can be foundinice cream shops,grocerystoresandice cream trucks.Consumerscan evenmake their
ownat home. (cool highlights)
The general mixture of ingredientsinice creamconsistsof fat solids,non-fatsolids, ice crystals,
air,and sweeteners.Inordertomake ice cream, emulsifiersandstabilizershave tobe usedinorderto
create an emulsionof all these ingredients. Then,the mixture ispasteurized,homogenized,aged,frozen
and hardenedtocreate the final endproductof ice cream.
The fat in ice creamcomes fromcream or non-dairysourceslikevegetablefats.The fatinice
cream isimportantbecause itincreasesthe richnessof flavorinice cream, producesthe smoothtexture
of ice cream,helpsasa lubricatorduringmanufacturing,givesbodytothe ice creamand aids ingood
meltingpropertiesbecauseof itsrole infatdestabilization.If howeverthere isanexcessamountof fat,
the whippingabilitywill be hindered, costof productionwill be raised,there will be ahighercalorie

2. count,and there will be excessrichness. Inordertobe legallycalledice cream, there needstobe at
least10% milkfats.Premiumice creamscan have upto 16% milkfats. (guelph)
The triglyceridesinmilkfatplayanimportantrole inice creambecause,withthe helpof
stabilizers,they destabilizeorchurnand setup the structure and texture of ice cream.Since
triglyceridesinmilkfathave awide meltingrange (40to -40 Celsius) there isacombinationof crystalline
and liquidfat.The ratiobetweenthe twoaffectsthe rate of destabilization.Ithasbeenfoundthatice
cream witha half to twothirdsof crystalline fatat4-5 Celsiusisgood.(guelph). The oilsthatcanbe
selectedare freshcream,palmkernel oil,coconutoil,palmoil,sunfloweroil,orpeanutoil.(ICS).The
amountand blendingof these oilsaffectphysical attributes,flavor,stability,andcost.(guelph).
For lactose intolerantpeople,non-dairyfatscanbe used.A studyhas shownthat a mixture of ¾
palmoil or coconut oil and¼ of unsaturatedoil like oleicsunfloweroil worksjustaswell asmilkbutter
fat.The levelsof fatdestabilization,meltdownandflavorwere optimal. (guelph)
Non-fatsolids consistof flavoringsandnon-fatmilksolidslikeproteinsandsalts.Flavoringslike
chocolate,nuts,andfruitsare usuallyusedinorderto enhance flavorandsweetness. (ICN) Inthiscase,
strawberriesare used. The non-fatmilkproductsinclude the carbohydratelactose, the protein casein,
wheyprotein,andmineral salts.The flavoringsandsolids alsocontribute tothe body,texture,and
smoothnessof the product.Withmore of these solids,there shouldbe lessice crystal formation, which
iswanted. Sometimes,if there isnotanadequate amountof solids,the ice creambecomestooicy.With
additionof toomany solids,there canbe a sandylike texture. Ice creamusuallyhas9to 12% non-fat
milksolids. (guelph)
Whenstrawberryflavoringisused,there are twooptions;natural orartificial flavoring. The FDA
regulateswhatcanbe on the label,basedonwhatkindof flavoringisused.First,if there are noartificial
flavors,thenthe label canjuststate whatkindof flavoredice creamitis(i.e.strawberryice cream).

3. Next,if the ice creamcontains bothnatural andartificial flavorings,andthe natural flavorpredominates,
the label muststate the flavorfollowedbythe word“flavored”(i.e.strawberryflavoredice cream).Last,
if the ice creamcontainsbothtypesof flavoringbutthe artificial flavorpredominates,orif the ice cream
onlyhas artificial flavoring,thenthe label muststate “artificiallyflavored”andthe flavor(i.e.artificially
flavoredstrawberryice cream).(FDA).
Non-fatmilksolidswhichconsistof lactose,casein,whey,minerals,andenzymescome from
freshmilk,organicmilk,buttermilk,concentratedmilk,skimmilkpowder,orwheypowder.Lactose is
the carbohydrate sugar foundinmilk.Itismade up of glucose andgalactose,whichprovidesome
sweetnessinthe ice cream. Lactose is importantinice creamas itcrystallizeswhentemperaturesdrop,
increasingthe viscosityof ice cream.The proteinscaseinandwheymake up4% of the mix andare
importantbecause theyhelpwithemulsification,whippingproperties,andwater holdingcapacitywhich
leadstomore viscosityandlessiciness.
Ice crystalsare veryimportantinice cream since theygive solidityandbodytoice cream.
Because ice crystalsdetermine howfine orgrainythe ice creamwill be,itisimportantto keep the size
of the ice crystalsdown.(ICN) Thiscanbe done byhavinga higheramountof total solids,ahigher
amountof fat,more sugar, more air bubblesfromwhipping,andarapidfreezing time.The ice crystals
come from the watercontentinthe milkmostly.There isaround55 to 64% of waterin a typical ice
cream.(Guelph)
Airis anotherimportantingredientthatisn’trecognizedbymost.Itisactuallya veryimportant
ingredientof ice creambecause itaffectsthe consistencyof ice cream.(ICN) Small airbubblesare
importantbecause theyalsohelpwithcreatingasmoothtexture orfluffiness,andtheyhelpgive
resistance tomeltdown.The termover-runcanbe usedtodescribe how muchair isinthe product.For
example,if one gallonproducestwogallonsof ice cream, there isa100% over-run.Cheaperor

4. commercial ice creamshave higherover-runsaround75-100% and superpremiumice creamscanhave
as lowas 20%.(ICS)
The last ingredientinmakingice creamis sweeteners.About12to 16% of ice cream make up is
made withsweeteners (guelph). Sweetenerscancome inthe form of sucrose,syrups,orhoney.The
mainreasonwhytheyare usedare to sweetenthe ice cream.However,sweetenersalsohelpimprove
texture andbody,as well aslowerthe freezingpointof the mixture soitdoesn’tbecomerocksolid.This
meansthat sweetenersevenhelpwiththe structure of the ice cream.
Once all of these ingredientsare inthe mixture,itisnecessarytoaddemulsifiersandstabilizers
to helpcreate the wantedbuildof ice cream.Emulsifiershelpbringthe mixture toabetterconsistency
as it aidsunwillingingredientstocome togetherandcombine.Stabilizersare usedbecause theyhelp
improve the structure andtexture of ice cream.Theyalsoaid inreducingthe melt-downspeedof ice
cream.Together,emulsifiersandstabilizersbringthe mixture togetherandformwhatwe all knowof as
ice cream. (ICS) Together,there are about0.2 to 0.5% emulsifiersandstabilizersinice cream(guelph).
Ice creamis an oil-in-wateremulsionwiththe milkfatbeingthe oil. Thismeansthe milkfatis
dispersed into the water. However, emulsions are very unstable and the milkfat can separate away
from the water. This willcause an unpleasant amount of fat clumps throughout the ice cream.
Emulsifiers and proteins help keep these twocomponents together. Itshould be noted that
emulsifiers are not used forthe prevention of this separation because that is what the milk proteins
do. (Goff and Jordan, 1989a). Emulsifiers are actually used because they help with fat
destabilization, leading to a smooth, creamy texture. Fat destabilization simply means that the fat is
clustered and clumped together (partial coalescence).Emulsifiers are used in ice cream to actually
reduce the stability of the milkfat to water emulsion created by milk proteins. This causes some fat
globules to come together, giving smoothness to ice cream. (Goff and Hartel (2013)). This fat also

5. helps stabilize the air bubbles introduced into ice cream. Without emulsifiers, the air bubbles
wouldn’t be stabilized and the ice cream wouldn’t be smooth. Some common emulsifiers are egg
yolk,mono- and di-glycerides, and polysorbate 80 (Guelph).
Stabilizers need to be used in ice cream as well.They pretty much act like a sponge in which
absorbs and immobilizes the liquid in ice cream (ICN). According to Goff and Hartel (2013), the
primary purposes forusing stabilizers in ice cream are to increase mx viscosity,retard ice crystal
and lactose crystalgrowth during storage, help prevent shrinkage of the ice cream during storage
and reduce the rate of meltdown. Some common stabilizers used are locust bean gum, guar gum,
carboxymethylcellulose, xantham gum, sodium alginate, carrageenan, gelatin.
Once the mix is all together, it is ready to be turned into ice cream. The simple steps in
making ice cream are the preparation of the liquid base, pasteurization, homogenization, aging,
freezing, and hardening.
The liquid base is easily prepared by mixing. After mixing, commercial industries will
pasteurize the mix. This can be done in a batch pasteurizer or a high temperature-short time
pasteurizer. The reason to pasteurize is to kill off any pathogenic bacteria.
Next, the batch has to homogenized in order to break downthe fat globules and disperse
them more evenly fora better emulsion. This is done by churning at high temperatures (usually at
pasteurization temperatures). If the emulsion is more consistent, air can be captured more easily,
making the ice cream more stable and smoother. (ICN). Melt-downis also improved (Guelph).
After being pasteurized and homogenized, ice cream must be aged, frozen, and hardened
before enjoyment. The mixture is allowed to cooldown to coolertemperatures and allowed to sit
for 4 to 24 hours (ICN).This allows the fat to crystallizeand the proteins to hydrate. This step
improves whipping qualities, body, and texture of ice cream by providing time forfat

6. crystallization, protein and stabilizer hydration, and membrane rearrangement (Guelph). The
freezing step is very important. Before freezing however,flavorscan be added. So, for this example,
strawberries or strawberry flavoringis added. Then the mix has to be frozenand churned for the
incorporation of air. After freezing, the ice cream should be hardened, unless youwant soft serve
ice cream. In order to harden the ice cream, it is simply put in a blast freezer whichfreezes the rest
of the water.
"Calories in Old Recipe Strawberry Ice Cream." CalorieCount.Web. 12 Apr. 2015.
<http://www.caloriecount.com/calories-prairie-farms-old-recipe-strawberry-i99411>.
"Calories in Strawberry Sherbet." CalorieCount.Web. 12 Apr. 2015.
<http://www.caloriecount.com/calories-prairie-farms-strawberry-sherbet-i99418>.

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