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