ICE CREAM & SOFT SERVE
California Top Producer of Frozen Favorites

Without a doubt, ice cream is one of Americans’ most popular indulgences. It’s
the ultimate comfort food – the go-to choice after a long day at the office or school.
Americans are considered to be the No.1 consumers of ice cream in the world, eating
almost a pint a week – 48 pints of ice cream a year.

ICE CREAM FACTS
California ice cream production in 2017 totaled 106
million gallons.
The most popular ice cream flavors in the nation
are vanilla, chocolate, cookies ‘n cream and mintchocolate chip.
Ice cream is an energy-dense food, high in protein;
it also provides small doses of calcium andnumerous Vitamins including A and D.
It’s estimated nine percent of total milk productionin the U.S. is devoted to ice cream.
Ice cream is made by stirring, while freezing, acombination of milk or cream, sweetener andflavoring. Rapid freezing helps keep ice crystals
small, while agitation incorporates air into themixture, increasing volume.

STORAGE & HANDLINGlStore ice cream in a sealed container
in the freezer, set at 0 F.

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The “best used by” date stamped onsome ice cream cartons tells you how
long the product will be at top eatingquality.

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To soften ice cream, transfer to therefrigerator for 10-20 minutes before
serving. For faster softening, place theice cream in its cardboard container
in a microwave set to high andfollow these timing guidelines (notrecommended for products in plasticcontainers):

Commercial ice cream mixes are pasteurized
and homogenized before freezing and mixing
and usually contain stabilizers and emulsifiers toimprove texture and body.
Soft serve, which has been sold commercially since
the late 1930s, is softer than regular ice creams due
to air introduced during freezing.
The amount of air used changes the taste of soft
serve. Low quantities of air make a heavier soft
serve, while higher air content tastes creamier andlighter.

One pint = 10 to 15 seconds
One quart = 15 to 25 seconds
One half gallon = 30 to 40 secondslAfter serving ice cream, return thecarton to the freezer immediately tohelp prevent ice crystals, which canform when ice cream partially thaws
and then refreezes.

For more information about CMAB Foodservice:209.883.6455 (MILK) | businessdevelopment@cmab.net | www.RealCaliforniaMilk.com/Foodservice

FOODSERVICEAPPLICATIONS

WHAT’S TRENDING
Door-to-Door Service

Front-of-the-House

Business-minded foodservice operators covering
all categories would do well to stock ice creamfor their patrons—at least the ever popularvanilla and chocolate. Many restaurants offer
California ice cream as part of dessert menus
or in carry-out settings with multiple topping
options – pecans are the most popular nut andstrawberries the favorite fruit choice. Waffle
cones and sugar cones are equally populardevices for consumers to load their icy treats.
Milkshakes have a strong following too as nothingis more gratifying on a hot summer day or night
than a cool, refreshing milkshake. According to a
recent Technomic report, 60 percent of consumers
ordered a milkshake from foodservice in the pastmonth.
Soft serve tastes best when the flavor is lightand the texture is rich. Adding multicoloredsprinkles, fruits or chopped nuts turns soft serve
into an epic snack. Consumers young and old areused to seeing soft serve and its signature ridged
swirl at mall kiosks and beach stands.

A number of ice cream retailers are now offering homedelivery of scoops and quarts in line with the growing
trend of off-premise indulging.

Fast Frozen Ice Cream

Liquid nitrogen is gaining in popularity as a way to fast
freeze, custom-ordered ice cream. Flavor combinations
are selected and instead of scooping out of freezers,
the creamy mix is flash frozen with liquid nitrogen andserved. The ice cream shops claim the flash freezing
creates a smoother, creamier product.

Bite-Size May Be Better

While “super-sizing” has a certain following, a recent
Technomic report shows that downsizing may be theway to go with desserts: Approximately 34 percent ofconsumers say they are more likely to order dessert if asmaller-portion option is available. Miniature desserts
or dessert “flights” not only appeal to children andcalorie-conscious consumers, but also could lead to offhours business as consumers drop by for a quick pickme-up. product.

Ice Cream – Here’s the Scoop
Commercial ice cream must contain at least 10 percent milk fat, some premium ice creams contain 16 percent
milk fat. Soft serve ice cream, as the name indicates, has a softer texture than traditional ice cream or gelato.
Soft serve is lower in milk-fat (at 3-6 percent) than ice cream and is produced at a slightly higher temperature.
Both soft serve and regular ice cream are served in cups, cones or over another dessert. They’re also popular inmilkshakes, which provide foodservice operators with a significant opportunity to drive visits, boost average
tickets and increase customer satisfaction.
A scoop of Real California ice cream adds perceived value and pleasure as a dessert or snack. As the nation’sno. 1 producer of ice cream, California is the source of many smiles from very satisfied ice cream lovers
throughout the country.
© California Milk Advisory Board. An Instrumentality of the California Department of Food and Agriculture.

For more information about CMAB Foodservice:209.883.6455 (MILK) | businessdevelopment@cmab.net | www.RealCaliforniaMilk.com/Foodservice