Ice cream typology

Reto Guyer
By Reto Guyer - August 6, 2018

HocIns_No_8_HOC-CoupesIce cream (known as "glace" in Switzerland) is a frozen or half-frozen formulation made from milk, milk products, drinking water, sugar, egg products, fruit, ­vegetable fats and additional ingredients. The basic mixture has to be pasteurised, and the weight has to be at least 450 grammes per litre. The prescribed ­storage temperature is at least −18 °C, but the ideal temperature for scooping is a few degrees higher.  
A distinction is drawn between the following ice cream types: 

Ice cream consists of cream, milk and sugar types. Instead of cream or milk, butter, cream or milk­ powder can be used. Ice cream contains at least 8 % milk fat or 6 % if additional ingredients are added.
Double-cream ice cream contains at least 12 % milk fat. This tastes particularly creamy because fat is an ideal flavour carrier.

Milk ice cream consists of at least 3 % milk fat and at least 8 % fat free dried milk mixture.

Glace is an ice cream based on vegetable fat with at least 3 % fat content. The water content may be
no more than 70 %.

Premium Glace is not a legally protected label, but the consumer expects an ice cream with high fruit and fat content.

Soft ice cream is a half-frozen ice cream and ­meant for immediate consumption. Its temperature
is between −7 and −10 °C.

Sorbet is sourer and fruitier than ice cream. It is ideal for freshening up the palate between ­courses. Fruit sorbet must contain at least 20 % fruit or at least 10 % for citrus fruits and at least 6 % for ­lemons.

Ice lollies consist of up to 80 % water, sugar, fruit juice and/or fruit flavouring, but may also contain milk and up to 3 % fat.

Source: www.glacesuisse.ch

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