The Ins & Outs of Ice Cream

THE INS & OUTS OF

Ice Cream

Summer just wouldn’t be summer without ice cream and choices go far beyond our classic vanilla, chocolate and strawberry. There’s not only a mind boggling array of flavors, we also have choices like handscooped or soft-serve, gelato, frozen yogurt and frozen custard. We thought we’d delve a little deeper into the deliciousness to learn more about the differences.

While ice cream’s origins are a bit murky, it is well established that by the 17th century the frozen delicacy was available to the public throughout Italy, England, and France. Ice cream made its way to the New World by the 1700s, with the first known advertisement for it being an announcement in the New York Gazette dated May 12, 1777 by confectioner Philip Lenzi stating that ice cream was available “almost every day.” But until 1800, ice cream was a rare and exotic dessert enjoyed mostly by the elite. The invention of insulated ice houses and other technological innovations dramatically grew and changed the ice cream industry and made it widely accessible to the general public. Today’s total annual frozen dairy production in the U.S. exceeds 1.6 billion gallons and has some standards set by the FDA.

For a frozen dairy product to be labeled ice cream, it must contain no less than 10% milk fat and must weigh no less than 4.5 lbs. per gallon. This weight regulation is called the “overrun” and refers to the amount of air whipped into the product. Products labeled “frozen dairy dessert” generally contain milk and other ingredients, but may be filled with more air or otherwise fall short of the FDA’s requirements.

Frozen custard is also made with a foundation of milk, cream, and sugar, but if it contains more than 1.4 percent egg yolks, then it can be called frozen custard, according to the FDA. Other terms for the more eggy frozen delicacy are French ice cream or French custard ice cream. (continues)

Gelato is the Italian version of our beloved frozen dessert that you now see on freezer shelves. Gelato contains less butterfat than ice cream (around 4% to 9%) and has less air whipped into it, giving it a creamier, smooth and more spreadable texture. Because gelato is generally served at a higher temperature, it also provides a greater flavor experience.

The soft-serve that’s twisted into a cone or cup at “soda fountain” style ice cream shops and custard stands, is dispensed directly from a freezer in a semi-firm state. Since it is never packaged and frozen, it is not regulated by any FDA standards. Soft serve typically has less milk fat than ice cream and is constantly churned to introduce air, resulting in a soft, fluffier texture. Mixes vary by region or restaurant preference with some containing egg yolks, more like frozen custard, while others are simply a fluffier version of ice cream. Like gelato, it is served at a higher temperature than packaged ice cream.

Frozen yogurt (unlike yogurt) is also not regulated by the FDA. This frozen dessert, made with milk solids, milk fat, yogurt culture and sweetener, is lower in fat than ice cream, and is generally more tart. It is sold packaged and frozen and dispensed from freezers like soft-serve.

What we know is that whether it’s hand-scooped into a cone, swirled in a cup, or consumed directly with a spoon from a carton stashed in your freezer, ice cream known by any of these names is a summertime favorite. Thankfully, we have many options from which to choose readily available here. For a real treat, make your own ice cream at home using the seasonal deliciousness of fresh fruit. We recommend using the Georgia Peach Stand peaches from Pearson Farm. Here’s an easy recipe that doesn’t require an ice cream machine or any churning. The hardest thing about it is being patient enough to wait for it to freeze so you can eat it!

No-Churn Fresh Peach Ice Cream

INGREDIENTS

2 c. heavy cream 1 Tbsp. vanilla extract 1 14-oz. can sweetened condensed milk 3 or 4 large ripe peaches, peeled, chopped

PREPARATION

Place chopped peaches in a sauce pan and turn heat to medium. Cook peaches 3-4 minutes or until they become soft. Remove from heat and let cool. Add heavy cream and vanilla to the bowl of a stand mixer or pour into a large bowl and use an electric mixer. Whip cream mixture until stiff peaks form. (Should only take a few minutes.) Add sweetened condensed milk and whisk until combined. Stir in peaches. Spoon mixture into a metal loaf pan. Freeze for several hours or overnight until frozen. Scoop into cones or bowls and enjoy!

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