Definition:

Ice cream is a frozen dessert made with cream, milk, sugar, and sometimes egg yolks, in addition to any number of flavoring ingredients.

Classically, ice cream is made with egg yolks, so it is essentially a form of frozen custard. The egg yolks give the ice cream a thicker, denser feel, and since egg yolks are an emulsifier, they also help produce a smoother product. Ice cream that is made with egg yolks is sometimes referred to as French-style ice cream.


So-called American-style (also sometimes referred to as Philadelphia-style) ice cream is made without eggs.

In the United States, ice cream by definition must contain at least 10 percent butterfat and 20 percent milk solids.

Another characteristic of ice cream is the degree to which it is churned. Churning the ice cream incorporates air into it and gives it a lighter texture. Churning it for a long time and/or at a higher speed will incorporate more air. Less churning will give you a denser product, but it will have a more intense flavor.

Temperature is yet another attribute of ice cream which will determine its consistency and flavor. When you buy it at the store, ice cream is stored at -20°F or colder, which means the product is extremely hard. This compares with your home freezer, which is likely somewhere between -5° and 0°F. Most ice cream needs to soften a bit before you can scoop it, so the ideal scooping temperature is between 5° and 10°F.

Soft-serve ice cream is soft because its temperature is usually about 20°F.

Soft-serve ice cream is usually around 5 percent butterfat.

Also see:How to Make a Milkshake