Ice cream has become big business.Here are 13 facts about ice cream that anyone would find interesting.
It is America’s favorite dessert, even without the homemade Apple Pie. Nothing is as refreshing or cooling as ice cream on a hot summer day. Ice cream is a year round true “comfort food.” The word “cream” in ice cream is the tip-off that this frozen classic is going to be higher in fat than some other frozen treats. Ice cream has become more accessible for even people on “special diets” or have lactose intolerance. Ice cream varieties are now available in reduced sugar content, low fat and low cholesterol content and reduced lactose content. Many people claim that these dietary modifications can change the texture of ice cream. For a true ice cream connoisseur, this may be true. However, for the true cream lover who can’t live without ice cream this is a wonderful compromise to be able to still include this “all-American” delicacy in a restricted diet.
Rightfully so, July is National Ice Cream month. It was designated so in 1984 by President Ronald Reagan. Typically the third Sunday of July is National Ice Cream Day.
Surprisingly (or not) vanilla continues to be the most popular choice in flavor in the supermarket and food novelities. 
It is felt that this is primarily due to this flavor is the most versatile, mixing well with toppings, drinks and bakery desserts. America's top five favorite individual flavors are vanilla, chocolate, butter pecan, strawberry and chocolate chip mint.Ice cream flavors are only limited by the imagination. Manufacturer's, vendors, and ice cream shops have learned they must be creative to keep their customers coming back to purchase again.
"While the majority of ice cream sales have long been regular-fat products, processors continue to diversify their lines of frozen desserts in order to fit into various lifestyles -- often called "better for you" products. Consumers can find an array of frozen desserts to fit specific dietary needs or wants, such as reduced-fat, fat-free, low-carb, "no sugar added," added calcium or other nutrients, or lactose-free ice cream. Novelty/single-serving products are also an important part of this trend, as some consumers prefer the pre-packaged portion when counting calories, carbs or fat grams." (source)
With all the innovations of the ice cream market, there is no reason anyone who loves ice cream can't enjoy it. The options are limitless.
Researchers are continuing to help improve that savvy treat many of us enjoy. Ice cream is not such a scream when little bits of ice give it an annoying crunch. Ice cream kept in the freezer for a long time may form these tiny, sharp, unpleasant ice crystals. Other foods stored in the freezer can develop these same crystals — including microwave dinners, fish sticks, and bread. Food makers have tried to prevent ice crystals from forming. However, nothing seems to work.
Now chemists in Wisconsin have discovered an ingredient that works like an antifreeze for ice crystals in ice cream and other foods. Chemists who discovered that a natural protein material called gelatin hydrolysate does the trick. It works like the antifreeze used in cars. Car antifreeze, however, is poisonous and can never be eaten. Ice cream made with the food antifreeze had fewer and smaller ice crystals than the batches without it. The food antifreeze is tasteless. It won’t change the taste of your favorite treat. And people will still scream for ice cream. (The study appeared in the Dec. 26 issue of ACS’ Journal of Agricultural and Food Chemistry, a journal for scientists). This is a prime example of ongoing ice cream research. I want to apply for the job of "Ice Cream Research Scientist." I think that would be my dream job.
Now if you will excuse me, I am off to the grocery store to buy some ice cream (I just gotta find my keys).
I love ice-cream since I was child. But in childhood my parents forced me to avoid it. Reason is that I had always problem of cold.
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