What is the difference between low fat ice cream differ than regular ice cream?

Answer 1

The difference between soft serve and regular ice cream is the serving temperature. Soft serve could be ice milk or ice cream. The softness is not dependent upon the fat content. It just hasn't been allowed to harden like regular ice cream.

Answer 2

I think the question is: 'What is the difference between slow churned ice cream & regular ice cream'?

Regular ice cream is mixed in large vats, the walls of which are usually chilled to -5°C. As the ice cream freezes to the walls, it is scraped off and circulated through the rest of the mixture. Upon completion of the mixing process, the ice cream is pushed into a long tube and the temperature is brought down (-20°C) to harden it. During the freezing of ice cream, ice crystallization destabilizes the fat emulsion in the mix. The destabilized fat acts as a cementing agent and provides support to the air bubbles primarily lined by proteins. The combination of milk proteins and partially coalesced fat provides the strength and structure to the ice cream. While the ice cream is freezing, ice crystals can grow much faster & larger than after it is frozen resulting in a grainy texture. Manufacturers add milk fat to counterbalance the graininess.

In 2004, Dreyer's (not to be confused with Bryer's) began using a new churning processes called low-temperature extrusion. They took advantage of the fact that ice cream is a viscoelastic solid. It's elastic when the load is of short duration (during chewing) and flows when the load is applied over a period of time (during extrusion). The ice cream is extruded & mixed at low temperatures (-20C°). Since the ice cream is already in a frozen state while it is being mixed, it does not need to be cooled further. The ice crystals, air cells and fat globules are more finely structured in the extruded product compared to the ones formed in the conventional process. Since it is easier for large ice crystals to join with neighboring ice crystals producing even larger crystals (as is the case with regular ice cream), than it is for small ice crystals to find their neighbors, crystallization in the extruded process takes a lot longer. The result is a softer ice cream with a much longer shelf-life. The "slow churned" line of ice cream contains two-thirds the calories and half the fat of "regular" ice cream without loss of perception. It was named slow churned because the phrase 'low-temperature extrusion' didn't look good on the carton.

Answer 3

Low fat ice cream contains less fat than regular ice cream. Once upon a time, the USFDA enforced food standards of identity that stated that ice cream had to contain a certain amount of fat in order to be legally labeled as "ice cream". The low fat products could be call ice milk or frozen dessert. FDA bowed to industry pressure and now allow "low fat ice cream" - which is an oxymoron to old timers.

Answer 4

Homemade can be whatever you want it to be.

Anyone for Deviled Ham ice cream or Liver ice cream? I made them, they are ok. Taste kinda odd but also interesting. Won't buy them in a store.

Answer 5

There is no suger in suger free icecream jnjkshkjhfehkufhrlifncreifyueydure