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 typically priced lower than ice cream and is typically sold as a generic product.
In the United States, the term is now virtually unknown. A 1994 change in Food and Drug Administration rules allowed ice milk to be labeled as low-fat ice cream. Within months, the term "ice milk" virtually disappeared from store shelves.
Products containing less milk fat but higher sweetener content are sold as sherbet, and products with no milk fat or dairy analogues are sold as sorbet. Products which use nonfat or lowfat yogurt or dairy analogues are sold as frozen yogurt.
Ice cream cakes are cakes composes either hard serve ice creams or combination of both cake and ice cream. The appearance of ice cream cake is similar to that of a layer cake or a sheet cake. This type of cakes can be used for many different situations, especially birthday cake.
The origin of ice cream is undefined, but it has been said that this type of ice cream cakes were prepared during the early period of 19th century. Number of ice cream parlors and bars offer different variety of the ice cream cake. Baskin Robbins offers cakes with combination of various types of ice cream.
During those periods, ice cream was considered as a luxury item that was often enjoyed by wealthy only. The hard icecream is used to create layers of cake and these layers can be used to create entire body of the cake. Soft ice cream serves as the icing to cover the exterior of the ice cream cake. Even, additional decorations can be added to differentiate from traditional cake icing or other types of soft serve ice cream.
Though ice creams are made from few ingredients like cream, milk, eggs, sugar and amazing flavors, there is something special in home made ice creams. Start with simple ice cream base or crème anglaise, mix the ripest summer fruits, high quality chocolate, toasted nuts to create different flavors…
Herbs, spices should be infused into mixture as the milk is heated, even vanilla beans lavender, green tea, fresh peppermint, candied ginger are good choices.
To get good flavor from vanilla bean, split it lengthwise with sharp knife and scrape the seeds into milk. After bean is steep, remove the pod and rinse into cold water and pat dry.
Used vanilla beans will be more aromatic and it can be stored in canister of plain granulated sugar to make vanilla sugar.
The extracts, liqueurs and flavoring oils are to be added, when the custard is cooled slightly.
Ripe fruits, berries can be added to the ice cream base, then sprinkle the fruits with sugar and crush it with potato masher before mixing.
Add nuts, chocolate, crumbled cookies, whole berries, so that the ice cream gets soft consistency and then stir in the garnishes, pack in airtight containers and freeze till it firms.