On Food and Cooking

the mix with air bubbles, which are stabilized
by layers of clustered fat globules.

The Typical Compositions    of  Ice Creams

With    the exception   of  overrun and calories,

the percentages shown   are the percentages by

weight  of  the ice cream

Style % Milk

Fat

%   Other   Milk

Solids

%

Sugar

Premium standard16–207–813–16

Name-brand  standard12–148–1113–15

Economy standard 101115

“French”    (commercial)10–148–1113–15

French  (handmade)3–107–815–20

Gelato 18 7–8 16

Soft-serve3–1011–1413–16

Low-fat2–412–1418–21

Sherbet1–31–326–35