Code of Vermont Rules › Agency 20 - DEPARTMENT OF AGRICULTURE, FOOD AND MARKETS › Sub-Agency 021 - DAIRY DIVISION › Chapter 002 - ICE CREAM AND OTHER FROZEN PRODUCTS MANUFACTURE AND SALE › Section 20 021 002 - ICE CREAM AND OTHER FROZEN PRODUCTS MANUFACTURE AND SALE

Current through June, 2024
Regulation 1 Definition and
			 Standards
Section 1 Ice Cream and
			 Frozen Custard
(a) Description
(1) Ice cream is a food produced by
			 freezing, while stirring, a pasteurized mix consisting of one of the
			 optional dairy ingredients specified in paragraph (b) of this
			 section, and may contain one or more of the optional caseinates
			 specified in paragraph (c) of this section subject to the conditions
			 hereinafter set forth, and other safe and suitable nonmilk-derived
			 ingredients; and excluding other food fats, except such as are
			 natural components of flavoring ingredients used and are added in
			 incidental amounts to accomplish specific functions. Ice Cream is
			 sweetened with nutritive carbohydrate sweeteners and may or may not
			 be characterized by the addition of flavoring ingredients.
(2) Ice cream weighs not less than
			 4.5 pounds to the gallon and contains not less than 36% total solids
			 by weight. Ice cream contains not less than 10 percent milkfat, nor
			 less than 10 percent nonfat milk solids, except that when it contains
			 milkfat at 1 percent increments above the 10 percent minimum, it may
			 contain the following milkfat-to-nonfat milk solids levels:
Minimum percent
						nonfat
Percent milkfat milk solids
10
10
11
9
12
8
13
7
14
6
Except that when one or more bulky flavors are used,
				the weights of milkfat and total milk solids are not less than 10
				percent and 20 percent, respectively, of the remainder obtained by
				subtracting the weight of the bulky flavors from the weight of the
				finished food; but in no case is the weight of milkfat or total milk
				solids less than 8 percent and 16 percent, respectively, of the
				weight of the finished food. Except in the case of frozen custard,
				ice cream contains less than 1.4 percent egg yolk solids by weight of
				the food, exclusive of the weight of any bulky flavoring ingredients
				used. Frozen custard shall contain 1.4 percent egg yolk solids by
				weight of the finished food: Provided, however, that when bulky
				flavors added, but in no case is the content of egg yolk solids in
				the finished food less than 1.12 percent. A product containing egg
				yolk solids in excess of 1.4 percent, the maximum set forth in this
				paragraph of ice cream, may be marketed if labeled as specified by
				paragraph (e) (l) of this section.
(3) When calculating the minimum
			 amount of milkfat and nonfat milk solids required in the finished
			 food, the solids of chocolate or cocoa used shall be considered a
			 bulky flavoring ingredient. In order to make allowance for additional
			 sweetening ingredients needed when certain bulky ingredients are
			 used, the weight of chocolate or cocoa solids, used may be multiplied
			 by 2.5; the weight of fruit or nuts used may by multiplied by 1.4;
			 and the weight of partially or wholly dried fruit juices may be
			 multiplied by appropriate factors to obtain the original weights
			 before drying and this weight may be multiplied by
			 1.4.