Section III. FROZEN DESSERTS
Frozen desserts include a variety of frozen products. Some of them contain a
high percentage of dairy products while others are void of any dairy product. Most
frozen desserts are high in nutritional value. The veterinary food inspection specialist's
responsibility is to ensure that frozen desserts are of the highest quality at time of
procurement and that the quality is maintained from time of acceptance at destination
until the desserts are issued to dining facilities for troop consumption.
1-31. FROZEN DESSERTS
a. For military purposes frozen desserts include ice cream, sherbet and ices,
and imitation ice creams and ice milk.
b. Definitions of some of the frozen desserts are given below.
(1) Ice cream. Ice cream is a frozen dairy product consisting basically of
milk, cream, sweetening, and flavoring. Ice cream must contain not less than 10%
milkfat and 10% milk solids-not-fat. Bulky ingredients (fruits and nut portions),
stabilizers, and emulsifiers may be added. When all products are combined, the end
product is known as the mix. The mix is pasteurized and homogenized prior to adding
any bulky ingredients. It is frozen after bulky ingredients are added.
(2) Custard. Custard is ice cream cooked to a custard before freezing. It
contains a generous amount of eggs and has a rich color. Additional amounts of
flavoring and coloring may be added.
(3) Parfait. This is a frozen custard with a high fat content.
(4) Ice milk. This is a product similar to ice cream except that it contains only
2 to 7 percent milkfat with 12 to 15 percent milk solids-not-fat. It is sweetened, flavored,
and frozen to the consistency of ice cream.
(5) Ices. An ice is a product made of fruit juices, sugar, and stabilizers, with
or without additional fruit acid, color, flavoring, or water, and frozen to the consistency of
ice cream. It usually contains 28 to 30 percent sugar, 20 to 25 percent overrun (air
introduced during the freezing process), and no dairy products.
(6) Sherbet. Sherbet is a product made of fruit juices, sugar, stabilizer, and
milk products. It is similar to an ice, except milk, either whole, skim, condensed, or
powdered, or ice cream mix, is used in place of all or of part of the water used in ices.
Sherbet contains 1% to 2% milkfat.