Some premium ice creams have even more fat, as high as 13 to 17 percent.If the frozen dessert had less than 10 percent fat and the same amount of sweetener, it had to be called ice milk.In 1994, the Food and Drug Administration changed that rule, allowing the term "low-fat ice cream. Such ice creams obviously won't be as full-bodied (or expensive) as ones with a lower overrun, but you can't tell that from the labels.Roberts suggests running your own experiment. I looked at some of the previous answers and soft Dairy queen or any Dairy Queen is not what I mean by ice milk . Pour into tupperware and freeze 8 hours or overnight. Hostess is no longer the Mostest. That was the question from a reader who missed it, insisting it was light, flavorful and not so cloying as its richer ice-cream cousins.We wondered, too. All ice cream begins as a fluid, she explains. "So when you see ice cream that's labeled "low-fat" or "light," you're seeing what you used to know as ice milk. In dealing with this variety of terms, the new rules kept the 10 percent standard for ice cream but dropped the old ice-milk rule in favor of the new terms.Which brings us to the present. At Darigold, consumer sciences manager Jan Roberts says the term ice milk isn't missed in her circles. Remove the ice milk from the pan and place it in a food processor or blender and blend until smooth. Had ice milk been thrown over for something sexier, or merely changed names in search of fame and fortune?It seems that ice milk had a fatal identity crisis in 1994, when the feds replaced the regulation that defined it. At Darigold, consumer sciences manager Jan Roberts says the term ice milk isn't missed in her circles.

Consistency may improve by stirring every 4 hours or so until fully frozen.
Instead, says Roberts, they may tout their products as "premium. It was always a hard sell, she says, because for many people it conjured unappealing images of milk frozen into little ice crystals. Ice milk, or iced milk, is a frozen dessert with less than 10 percent milk fat and the same sweetener content as ice cream.Ice milk is sometimes priced lower than ice cream. Under the rules that define product labels, ice cream has to contain at least 10 percent butterfat.

Products such as ice cream are considered "standardized food," meaning the Food and Drug Administration writes rules that define what's in them - whether you're in Renton, Wash., or Poughkeepsie, N.Y.In the case of ice cream, the main issue is fat content. Though ice milk often had more sugar, it gained a reputation as grainy and rather wan compared to "real" ice cream.The new terms make it possible to sell essentially the same product under the much more friendly sounding names.Still, we all know that fat is what puts the "cream" in ice cream, and gives it that luscious quality. The one with less overrun (air) will be heavier.Now, deciding which one is "best" will always be a matter of personal taste, whether it's that old ice milk or one of those specialty brands. But nobody goes around advertising their ice cream as good because it's loaded with fat. Weigh a quart of your favorite "premium" ice cream against a quart of some other standard or store brand. But after Congress passed the Nutrition Labeling and Education Act of 1992, the FDA set about revising the rules to define "nutrient descriptors" or fat-content terms that were being tossed all over the place - namely "reduced," "low" and "light." Pour the mixture into an ice cream freezer (if you have one) and follow the manufacturer instructions. It was literally little more than milk and sugar, then frozen in a pan until somewhat slushy, then stirred to make a sort of slush like consistency. The more air you add, the more volume you get - creating what's called "overrun." Carnation sold the perfect ice milk. Under the rules that define product labels, ice cream has to contain at least 10 percent butterfat. If you're a frisky 17-year-old looking for the latest Maxim, Stuff, or FHM, don't head to Walmart.Back in 2003, the store banned the so-called "lad mags" …

Her e-mail address is: ktriesch@seattletimes.com.Kathleen Triesch Saul can be reached at 206-464-2209.


Ice milk didn't melt away, it just changed names. I don't know if they still make it or not, but I assume the reason they wouldn't is that most of what they call "Soft Serve" now a days is cheaper to make since it doesn't even contain milk. Generally, the overrun is 70 percent to 80 percent, but ice-cream makers who want to make more for less may go to 100 percent - meaning their product is equal parts air and fluid mix.


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