Ice Cream: Did You Know?

In Dexter, many believe that spring formally arrives, irrespective of the weather, with the opening of . Ice cream  and frozen dairy products are the hallmark snack and dessert of summer, but, as we know, are consumed year-round. But did you know that what we  often refer to as "ice cream" is not all ice cream?

Yes that frozen, melt in your mouth, creamy, smoothth, sweet dairy product has  a "standard of  identity" defined by federal regulations to protect the consumer from misrepresentation.  When walking down the dairy aisle ogling the ice cream containers, confusion can grow when we see nonfat ice cream, ice cream, light ice cream, reduced fat ice cream, etc.  Then there are frozen dairy desserts which are another story.

Ice cream by definition must have 10 percent milk fat and not less than 20 percent milk solids. Ice cream must weigh at least 4.5 pounds per gallon, must be made from a pasteurized mix, must be sweetened with safe and suitable sweeteners and can be flavored. There is an exception to the milk fat required for "bulky flavor ingredients"  like chocolate, nuts and fruit, but the milk fat content cannot be less than 8 percent.

So, nonfat, low fat, light and reduced fat "ice creams" do not meet the regulatory standards for ice cream and are labeled to let you know. The milk fat content for these are nonfat -.5 percent, low fat- 3 percent and reduced fat - 6 percent.  Regular ice cream has 10 percent milk fat while premium ice cream domestically has 12 percent and super premium has 16 percent.

The higher fat content translates directly into your waistline as calories, but also contributes to the taste, creaminess and sensual satisfaction.