Since July is National Ice Cream
Month (created by Ronald Reagan in 1984) and (third Sunday in July
(July 21) is National Ice Cream Day), thought I would dish up a few
frozen goodie facts.
Ice cream has the following composition by weight: greater than 10%
milkfat by legal definition, 9 to 12% milk solids-not-fat, 12 to 16%
sweeteners, 0.2 to 0.5% stabilizers and emulsifiers, 55% to 64%
water which comes from the milk or other ingredients.
The history of ice cream dates back to the second century B.C.
The ice cream cone was invented in 1896 with a patent being issued
in 1903 to Italo Marchiony.
The United States is the top ice cream consuming country in the
world.
It takes 12 lbs. of milk to make a gallon of ice cream.
Vanilla is the number one selling flavor at 27.8%, followed by
chocolate 14.3%, strawberry 3.3% (hot dog flavored ice-cream is
made by Udder Delights in Arizona).
Chocolate syrup is the favorite topping to put on ice cream.
The major ingredient in ice cream is air.
Depending on conditions of storage, ice cream might last one year,
or it might be two weeks or less.
PETA urged Ben & Jerry's to replace cow's milk in its ice cream
with human breast milk.
In the late 19th century, America's soda shops bowed to pressure
from local churches to not serve ice cream sodas on Sundays. They
removed the soda from the recipe and invented the ice cream sundae.
Ice cream is made from milk fat and milk solids. Sorbet is non-dairy
and usually high in sugar. Yogurt is usually tart with low or no fat
milk substitute. Custard is rich and smooth with lots of egg in it.
An average dairy cow can produce enough milk in her lifetime to make
a little over 9,000 gallons of ice cream.
July is also National Grilling Month.