1. The Stars
According to the International Dairy Foods Association, vanilla is the most popular flavour with 30% of the vote. Chocolate comes in second, with 10%. Chocolate chip, strawberry, cookie dough and coffee, respectively, come in third, fifth, ninth and eleventh place.
2. Question of Fat
According to Canadian law, ice cream must contain at least 10% fat. At between 3 and 5% fat, ice milk has more calcium and protein than ice cream.
3. Small or Large Scoop?
A reasonable serving of ice cream is equal to 125 ml (½ cup). Pay attention because not all ice cream scoops are the same size.
4. Vegetable Ice Cream
Vegetarians or those who are lactose intolerant can enjoy soy or rice-based frozen desserts.
5. Where Is The Cream?
The more cream, the higher the price. Surprisingly, cream is often absent from the list of ingredients in ice cream. It may be hiding under the name “milk products” and the maker also has the right to use other fats, such as butter oil.
6. Restaurant Worthy
Take ice cream out of the freezer and let it sit a few minutes to soften, then scoop some balls. Place them on a cookie sheet lined with parchment paper and freeze for 2 to 3 hours.
7. Brain Freeze!
Swallowed too fast, ice cream triggers a nervous reaction on the roof of your mouth (palate), causing a severe headache. This short-lived migraine can also be caused by drinking a slushie or milkshake. Slow down!
8. Prevent Crystals
Before sticking the container in the freezer, press a piece of plastic wrap directly on the ice cream. In addition, eat within a month of purchase to maintain its optimal texture.
9. Healthy Float
The popular mix of pop and ice cream in an ice cream float also works with sparkling juice. Flashback to the 50s by serving in a large glass with a straw.
10. For Coffee Lovers
L'affogato (literally “drowned” in Italian) is an extremely simple and simply divine dessert. Make espresso and let your guests pour their tiny cup over a scoop of vanilla ice cream that you have served in another cup. Buonissimo!