16% Ice Cream Mix

Praline's Corporate OfficeIn order for ice cream to be considered "ice cream" by the United States Department of Agriculture, the product must meet certain standards. One of the requirements is that the percent of milk fat must be between 10 and 16 percent. Depending on how rich of a flavor is desired will decide what the percentage of milk will be.

The USDA requires a minimum of 10-percent milk fat, also called butterfat, for a product to be considered ice cream; this amount is used for soft serve. You can also have a maximum milk fat of around 16 percent in your ice cream; for certain premium flavors, a 16-percent ice cream mix is used. The higher the milk fat, the richer the ice cream will be. Most premium ice creams that are sold have around 14 percent milk fat. This will give the ice cream a rich and creamier taste, but will come with a higher price tag. Rarely will you see an ice cream with a milk fat percentage of 16 or higher except in shops that make their own ice cream. Once the milk fat gets to that high of a percentage, it will be extremely rich and expensive to make. The richness will make people eat less of that ice cream and large manufacturers would not sell as much of this super premium ice cream. Not only will an ice cream with such a high milk fat be so rich and expensive, it will be very high in calories. While you can still find ice creams like this, it should be eaten in small quantities and would be an acquired taste.

Ice cream goes through a simple enough process that it can be mixed right at home, but on a larger scale, it is more complex. The difficulties manufacturers run into that differ from ice cream made at home comes from the large scale of the operation. At a large manufacturer's plant, they would make ice cream in humungous vats that take precise measurements of ingredients. The process consists of making the ice cream mix and then pasteurizing it. The pasteurization of the mix will eliminate any harmful bacteria. Next, the flavoring would be added to the mix. At the factory, hundreds of gallons of ice cream would be mixed with giant steel paddles, while at home, you would do it by hand with a wooden spoon. Then the ice cream is frozen and whipped at the same time. At this point any candy, fruits, or other add-ons are placed into the ice cream and it is packaged. At this point, the product is considered "soft serve," until it is frozen. Once it has been frozen, you officially have USDA approved ice cream!

Whether you are making ice cream in your kitchen or in a big factory, make sure the milk fat percentage is between 10 and 16! The richer you like your ice cream the more milk fat you should add!

Are you interested in ordering a mix? Praline's Own Made supplies the finest-quality 16-percent ice cream mixes. Contact us for more details.

Seasonal Flavors
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