There are as yet no Federal standards of
quality for frozen desserts. A proposed
Standard Definition was published in 1941 2
but hearings were not held because of the
effect of the war situation on supplies of milk
and milk fat. Briefly these standards pro¬
posed for ice cream a minimum fat content of
12 per cent except in case of creams with
added flavoring which contained fat. In this
case the milk fat might be as low as 10 per
cent. The total solids proposed were 1.6
pounds to the gallon. Each gallon of finished
cream must weigh 4.5 pounds. It was sug¬
gested that not more than one half of one per
cent of gelatin or gums be allowed.
Among the additional proposals submitted
for discussion were these:
Custard-type ice creams should contain
1.5 to 2 per cent egg.
Fruit ice creams should contain 10 per
cent fruit and no artificial flavor unless the
package indicated artificial flavor added.
Sherbets must contain a minimum of 2
per cent by weight of milk fat and not less
than 8 per cent of total milk solids. They
should have a fruit content of 10 to 20 per
cent, and a maximum gum or gelatin content
of not more than one half of one per cent of
finished weight. Sherbets should weigh six
pounds to the gallon.
Water ices should contain 10 to 20 per
cent fruit and conform to the same require¬
ment for vegetable gum or gelatin as sherbets.
Specifications for Ice Cream. The fore¬
going standards protect products so labeled
!United States Public Health Service unnumbered
processed document issued May, 1940, Washington,
D.C.
2Food and Drug Administration notice of hearing
on Federal Standards for Ice Cream, Federal Register
(November 1, 1941), Vol. V, p. 5574.
[156]
by the establishment of minimum specifica¬
tions. Many manufacturers produce ice
creams above this minimum quality. Large-
scale consumers frequently buy on the basis
of specifications that prescribe the amount of
milk fat, milk solids not fat, and the weight
per gallon of the resulting product. The
price paid is established on the basis of these
specifications. Consumers might well avail
themselves of similar protection when pur¬
chasing the better grades of ice cream by re¬
questing the same information about the
product.
HOME PREPARATION
Making frozen desserts at home is far less
common than it used to be. There was a time
when every well-equipped home had its
freezer, and supplies of milk, cream, and
eggs were readily available. The sound of
cracking ice and the turning of the freezer
was a welcome announcement that ice cream
was on its way.
Now home freezers gather dust. Mechani¬
cal refrigeration does not supply enough ice
for their use. But these new cabinets do pro¬
vide special compartments for making frozen
desserts. These are frozen without stirring
and sometimes are called "still-frozen des¬
serts.” These desserts require special prep¬
aration; so homemade frozen desserts will be
discussed under two heads, those "freezer-
frozen” with stirring and those "frozen with¬
out stirring,” packed either in ice and salt or
in the trays of the mechanical refrigerator.
Freezer-frozen Ice Creams. The mixtures
for these are simply prepared. Rich cream
may be just sweetened, flavored, and frozen.
Gelatin improves the texture. With less rich
cream, egg, starch, and additional milk solids
are added for body.
Page 146
Presented as published in 1935. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
There are as yet no Federal standards of quality for frozen desserts. A proposed Standard Definition was published in 1941 2 but hearings were not held because of the effect of the war situation on supplies of milk and milk fat. Briefly these standards pro¬ posed for ice cream a minimum fat content of 12 per cent except in case of creams with added flavoring which contained fat. In this case the milk fat might be as low as 10 per cent. The total solids proposed were 1.6 pounds to the gallon. Each gallon of finished cream must weigh 4.5 pounds. It was sug¬ gested that not more than one half of one per cent of gelatin or gums be allowed.
Among the additional proposals submitted for discussion were these:
Custard-type ice creams should contain 1.5 to 2 per cent egg.
Fruit ice creams should contain 10 per cent fruit and no artificial flavor unless the package indicated artificial flavor added.
Sherbets must contain a minimum of 2 per cent by weight of milk fat and not less than 8 per cent of total milk solids. They should have a fruit content of 10 to 20 per cent, and a maximum gum or gelatin content of not more than one half of one per cent of finished weight. Sherbets should weigh six pounds to the gallon.
Water ices should contain 10 to 20 per cent fruit and conform to the same require¬ ment for vegetable gum or gelatin as sherbets.
Specifications for Ice Cream. The fore¬ going standards protect products so labeled
!United States Public Health Service unnumbered processed document issued May, 1940, Washington, D.C.
2Food and Drug Administration notice of hearing on Federal Standards for Ice Cream, Federal Register (November 1, 1941), Vol. V, p. 5574.
[156]
by the establishment of minimum specifica¬ tions. Many manufacturers produce ice creams above this minimum quality. Largescale consumers frequently buy on the basis of specifications that prescribe the amount of milk fat, milk solids not fat, and the weight per gallon of the resulting product. The price paid is established on the basis of these specifications. Consumers might well avail themselves of similar protection when pur¬ chasing the better grades of ice cream by re¬ questing the same information about the product.
HOME PREPARATION
Making frozen desserts at home is far less common than it used to be. There was a time when every well-equipped home had its freezer, and supplies of milk, cream, and eggs were readily available. The sound of cracking ice and the turning of the freezer was a welcome announcement that ice cream was on its way.
Now home freezers gather dust. Mechani¬ cal refrigeration does not supply enough ice for their use. But these new cabinets do pro¬ vide special compartments for making frozen desserts. These are frozen without stirring and sometimes are called "still-frozen des¬ serts.” These desserts require special prep¬ aration; so homemade frozen desserts will be discussed under two heads, those "freezerfrozen” with stirring and those "frozen with¬ out stirring,” packed either in ice and salt or in the trays of the mechanical refrigerator.
Freezer-frozen Ice Creams. The mixtures for these are simply prepared. Rich cream may be just sweetened, flavored, and frozen. Gelatin improves the texture. With less rich cream, egg, starch, and additional milk solids are added for body.