By Federal Law, ice cream must contain at least 10% milkfat, before the addition of bulky ingredients, and must weigh 4.5 pounds to the gallon. Anything less than 10% is considered ice milk.
By Federal Law, ice cream must contain at least 10% milkfat, before the addition of bulky ingredients, and must weigh 4.5 pounds to the gallon. Anything less than 10% is considered ice milk.