Ice Cream
Delicious California Ice Cream
Americans love ice cream. In fact, we each eat an average of 27 pints of ice cream annually. But did you know that much of that ice cream comes from California? The Golden State is the nation's leading ice cream producer. We produce a wide variety of flavors making it a treat to enjoy all year long.
About Ice Cream
Find more information about ice cream including a glossary of terms and storage and handling tips.
Find more information about ice cream including a glossary of terms and storage and handling tips.
Did you know...
It was former California Governor Ronald Reagan who, as president, declared July as National Ice Cream Month in 1984.
The first ice cream parlor in America opened in New York City in 1776.
The first ice cream parlor in America opened in New York City in 1776.
The most popular ice cream flavors in the nation are Vanilla, Chocolate, Neapolitan and Strawberry.
Glossary of Ice Cream Terms
Ice Cream contains mainly cream, milk, sugar and flavoring. This type of ice cream is sometimes called Philadelphia ice cream because starting in the early 1800's, Philadelphia was well known for its American-style (eggless) ice cream.
Custard-Style Ice Cream, also known as French-style ice cream or frozen custard, contains mainly cream, sweetener, flavoring and eggs or egg yolks.
Light Ice Cream (reduced fat, low-fat and fat free) is similar to ice cream, but contains progressively less than the 10 percent milkfat of regular ice cream.
Ice Cream contains mainly cream, milk, sugar and flavoring. This type of ice cream is sometimes called Philadelphia ice cream because starting in the early 1800's, Philadelphia was well known for its American-style (eggless) ice cream.
Custard-Style Ice Cream, also known as French-style ice cream or frozen custard, contains mainly cream, sweetener, flavoring and eggs or egg yolks.
Light Ice Cream (reduced fat, low-fat and fat free) is similar to ice cream, but contains progressively less than the 10 percent milkfat of regular ice cream.
Soft-Serve ice cream is a reduced-fat preparation whose softness comes from being dispensed at relatively high temperatures (20-22°F).
Gelato, an Italian-style custard ice cream, is smoother and denser than American ice cream because less air is whipped into it during processing. Gelato can range from 2 percent to 8 percent milkfat, depending on the manufacturer.
Gelato, an Italian-style custard ice cream, is smoother and denser than American ice cream because less air is whipped into it during processing. Gelato can range from 2 percent to 8 percent milkfat, depending on the manufacturer.
Frozen Yogurt is a frozen dessert with a tart flavor produced from lactic acid-producing bacterial cultures. Regular frozen yogurt contains at least 3.5 percent fat, but frozen yogurts containing higher and lower fat contents are available.
Sherbet is a frozen mixture that can contain sweetened fruit juice, milk, water and flavorings such as chocolate, fruit and spices. Sherbet is lighter in texture and sweeter than ice cream.
Sherbet is a frozen mixture that can contain sweetened fruit juice, milk, water and flavorings such as chocolate, fruit and spices. Sherbet is lighter in texture and sweeter than ice cream.
Ice Cream Storage and Handling Tips
Store ice cream in a sealed container in the freezer compartment of your refrigerator, which is typically set at 0°F.
Some ice cream cartons are stamped with a "best used by" date, intended to tell how long the product will be at top eating quality.
Store ice cream in a sealed container in the freezer compartment of your refrigerator, which is typically set at 0°F.
Some ice cream cartons are stamped with a "best used by" date, intended to tell how long the product will be at top eating quality.
To soften ice cream, transfer it to the refrigerator for 10-20 minutes before serving. A faster option is to use a microwave. Place the ice cream in its cardboard container into a microwave set to High: microwave one pint for 10-15 seconds; one quart for 15-25 seconds; and a half-gallon for 30-40 seconds. (Don't use microwave if ice cream is in plastic container.)
After serving ice cream, return carton to the freezer immediately to help prevent the formation of ice crystals that often occurs when ice cream is partially thawed and then refrozen.
An instrumentality of the Department of Food and Agriculture, State of California.
After serving ice cream, return carton to the freezer immediately to help prevent the formation of ice crystals that often occurs when ice cream is partially thawed and then refrozen.
An instrumentality of the Department of Food and Agriculture, State of California.
