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TEXARKANA, Ark. –
In 1984 President Ronald Reagan designated July as National Ice Cream Month and the
third Sunday of the month as National Ice Cream Day. He recognized ice cream as a
fun and nutritious food that is enjoyed by over 90 percent of the nation's population.
Ice Cream, Frozen Yogurt, Gelato, Sorbet, Sherbet aren’t all just names for ice cream.
Each one is different in taste and the amount of milk or fat it contains. Ice Cream was brought to the colonies from Europe and quickly became a favorite of
the wealthy. It would remain in the hands of the elite until the 19th century, when
improvements in technology allowed ice cream to be mass-produced. It is usually made
with more cream than milk.
Did you know that ice cream is loved by so many that almost ten percent of all milk
produced by U.S. Dairy farmers is used in the production of ice cream? It takes 12
pounds of milk to make 1 gallon of ice cream. On average, a cow will produce six to
seven gallons of milk each day. Milk is about 3.5% milkfat. Ice cream is at least
10% milkfat. It is not the water in the milk that is makes it creamy; it is the fat.
Frozen Yogurt usually consists of milk solids, some kind of sweetener, milk fat, yogurt
culture, natural or artificial flavorings, and sometimes natural or artificial coloring.
Since it is made with milk instead of cream, it generally is lower in fat and calories
than ice cream. However the healthy bacteria found in yogurt is killed when frozen,
eliminating the probiotic benefits you would normally obtain from consuming yogurt.
The nutritional difference between frozen yogurt and ice cream is the fat content.
One cup of regular vanilla ice cream contains 275 calories, 15 grams of fat, and 9
grams of saturated fat. One cup of regular vanilla frozen yogurt contains 221 calories,
6 grams of fat and 4 grams of saturated fat.
Gelato is the Italian name for ice cream and is made with a base of regular milk and
sugar; whereas, ice cream is made with cream and eggs. Gelato is generally lower in
fat than other styles of ice cream and typically contains less air and more flavoring
than other kinds of frozen desserts. It generally has a density and richness that
distinguishes it from other ice creams. The flavors of gelato are typically stronger;
therefore, the servings are usually smaller than ice cream when purchasing.
Sorbet is made from water and fruit puree or juice. It is almost always dairy and
fat-free. It contains no milk, cream, or eggs, and is one of the oldest forms of frozen
desserts. One cup of an all-fruit sorbet has 184 calories, 34 grams of sugar, 46.2
grams of carbohydrates and no fat. While no fat is good, sorbet is high in sugar and
does not offer any calcium, unlike milk-based frozen treats, which do.
Sherbet is not quite ice cream and not quite sorbet. It is made with fruit and water,
but also usually has the addition of milk or buttermilk. It has a slightly creamier
texture than sorbet, as well as a lighter, pastel color. Because sherbet is made from
fruit and water, it has a higher carbohydrate count than milk and is lower in fat.
This also means it is lower in protein as well.
For more information, contact the Miller County Extension Office, 870-779-3609 or
visit us in room 215 at the Miller County Courthouse. We're online at firstname.lastname@example.org,
on Facebook at UAEXMillerCountyFCS/CarlaDue, on Twitter @MillerCountyFCS or on the
web at uaex.uada.edu/Miller.
If you chose to make your own ice cream this July 4th, here is my family favorite ice cream. Keep in mind that you should never use raw
eggs in ice cream. Instead, go egg free, pasteurized or make an egg custard base as
the recipe below does.
Homemade Vanilla Ice Cream
2 1/2 cups sugar
7 cups milk
3 cups whipping cream
2 1/2 tablespoons vanilla
1/2 teaspoon salt
In a large saucepan with heat turned off, beat eggs until light. Add sugar gradually,
beating until thick. Add 3 cups milk. Stir and heat until thickened. (This makes a
custard and ensures that you will not get salmonella). Add remaining ingredients;
mix well. Pour into 5 quart freezer can. Adjust dasher and cover. Pack 6 parts crushed
ice and 1 part rock salt around the can. Continue to add more ice and salt to maintain
level. Freeze according to directions for your freezer.
Yields 5 quarts.
By Carla Due County Extension Agent - FCSThe Cooperative Extension ServiceU of A System Division of Agriculture
Media Contact: Carla Due County Extension Agent - FCS U of A Division of Agriculture Cooperative Extension Service 400 Laurel Street, Suite 215 Texarkana AR 71854 (870) 779-3609 email@example.com
The Arkansas Cooperative Extension Service is an equal opportunity/equal access/affirmative
action institution. If you require a reasonable accommodation to participate or need
materials in another format, please contact your County Extension office (or other
appropriate office) as soon as possible. Dial 711 for Arkansas Relay. The Arkansas Cooperative Extension Service offers its programs to all eligible persons
regardless of race, color, sex, gender identity, sexual orientation, national origin,
religion, age, disability, marital or veteran status, genetic information, or any
other legally protected status, and is an Affirmative Action/Equal Opportunity Employer.