Las Vegas Ice Cream - Ice Cream Cone
Viewing page 1 of 3
Companies 1 - 48 of 111
Ice Cream in Las Vegas
ICE CREAM AND OTHER FROZEN DAIRY PRODUCTS
VARIETIES
Ice Cream is made by stirring, while freezing, a pasteurized mix of one or more dairy ingredients milk, concentrated fat-free milk, cream, condensed milk sweetening agents, flavorings, stabilizers, emulsifiers and optional egg or egg yolk solids or other ingredients. Federal standards require ice cream to contain a minimum of 10% milk fat (about 7 grams (g) of fat per 1/2 cup serving) and 20% total milk solids by weight. Some premium ice creams contain 16% milk fat. Added flavoring must be identified on the label as naturally flavored (i.e., raspberry ice cream) or artificially flavored (i.e., raspberry-flavored ice cream or artificially flavored raspberry ice cream).
Frozen Custard (French ice cream, French custard ice cream) is similar to ice cream but contains a higher content of egg yolk solids.
Reduced-Fat Ice Cream, Lowfat Ice Cream, Light Ice Cream and Fat-Free Ice Cream all contain less fat per serving (1/2 cup) than regular (full fat) ice cream. Reduced-fat ice cream contains at least 25% less fat than the original product. Lowfat ice cream contains 3 grams (g) or less of fat per serving. Light ice cream contains at least 50% less fat, and fat-free ice cream contains less than 0.5 gram (g) of fat per serving.
ICE CREAM AND OTHER FROZEN DAIRY PRODUCTS
NUTRITIONAL INFORMATION
Ice cream and frozen yogurt are nutritious foods providing high-quality protein, riboflavin (B2), calcium and other essential vitamins and minerals. The calorie and fat contents of these dairy foods vary depending on the type of milk used and the addition of cream, egg yolk solids or sweetening agents. Sherbet contains less fat, protein, calcium and vitamins than ice cream. However, their calorie content may be similar due to sherbets higher sugar content. Refer to the Nutrition Facts panel on product labels for the nutritional contents of ice cream, sherbet and frozen yogurt.
Store ice cream tightly covered in the freezer at 0F. To avoid crystallization and volume loss, scoop ice cream, keeping the surface as level as possible. Cover the surface of ice cream with plastic wrap before reclosing and return to the freezer immediately. For ease in serving, soften ice cream by transferring it to the refrigerator 10 to 20 minutes before serving, or by microwaving* it on HIGH (100%) in the carton for the following amounts of time: 1 pint = 10 to 15 seconds 1 quart = 15 to 25 seconds 1/2 gallon = 30 to 40 seconds
*Since microwave ovens vary, cooking times may differ. Similar to ice cream, sherbet and frozen yogurt should be tightly covered and stored in the freezer at 0 F.
COMMONLY ASKED QUESTIONS ABOUT ICE CREAM AND OTHER FROZEN DAIRY PRODUCTS
What Is Overrun in Ice Cream?
Overrun is a measure of the volume of air whipped into the ice cream mix. Overrun does not have to be declared on the label. Quality ice creams have lower overruns than those of reduced quality. Generally the more overrun, the lower the cost of the ice cream.
Why Do Ice Crystals Form in Ice Cream?
Ice crystals form when some of ice creams water separates from fat and eventually develops into larger ice crystals. The result is a grainy-textured ice cream. As long as water remains trapped in an emulsion with fat in ice cream, the original ice crystals do not get larger. To protect ice cream from developing large ice crystals, do not melt and refreeze ice cream, and do not store ice cream well below 0F for a prolonged period.
Isn't Frozen Yogurt a Healthier Choice Than Ice Cream?
Both frozen yogurt and ice cream provide calcium, protein and other essential minerals. If you are concerned about calories or fat intake, check the Nutrition Facts panel on product labels. A variety of frozen yogurts and ice creams with different calorie and fat contents is available. is also important to check portion sizes.
If I'm Lactose Intolerant, Can I Eat Ice Cream and Frozen Yogurt?
Individuals who have difficulty digesting milks sugar, lactose, generally tolerate ice cream and frozen yogurt about the same as milk with a meal. Ice cream and frozen yogurt contain ingredients that mix with lactose, thereby dilutingthe lactose. Your body may be able to better handle lactose in a diluted than a concentrated form. Unlike unfrozen yogurt, frozen yogurt does not contain live, active cultures that help to digest lactose. Frozen yogurt is tolerated about the same as ice cream by individuals with lactose intolerance.
© 2000, NATIONAL DAIRY COUNCIL
Las Vegas Ice Cream - Las Vegas Icecream - Ice Cream Cones - Ice Cream Sundae - Chocolate Ice Cream - Italian Ice Cream - Frozen Desserts - Gourmet Ice Cream - Ice Cream Stores
Next