Ice cream is a yummy frozen dairy product prepared by
suitable blending and processing of cream and other dairy products together
with sugar and flavor, with or without stabilizers or colour with the
incorporation of air during the freezing process.
Different varieties of ice creams are available in the market catering to
the varied tastes of the consumers. They are plain, chocolate, fruit, nut,
milk ices or milk lollies, fancy moulded, novelties and softy ice creams. An
average quality ice cream should have 10% milk fat, 10-11% solids not fat,
13-15% sugar, 0.3-0.5% stabilizer and emulsifier and total solids content in
the range of 35-37%. If it has to be a good quality ice cream, it should
have 12% milk fat, 11% solids not fat, 15% sugar, 0.30% stabilizer and
emulsifier and total solids 39%.