1
From Cow to Cone
Ice Cream
Team Members Team Jobs
Mini-Topics Kimmy K.__ Team Leader
How Ice Cream is Made Francesca L._
Taskmaster Different Types of Ice
Cream Mariel T.__ Powerpoint Master
Nutritional Information Lauren R.__ Head
Researcher Marketing and Fun Stuff
2
Table of Contents

1. The Making of Ice Cream
2. Various Types
3. Nutrition
4. Marketing

3
How Ice Cream is Made

• Farms and Factories
• Ingredients
• Pasteurization
• Homogenization
• Flavor and Freezing
• Mix-Ins

4
Farms and Factories
In order to provide enough milk to make ice cream
at the Ben and Jerrys Factory, raw milk from
tens of thousands of cow, from hundreds of farms
is used. The milk is separated into condensed
skim milk and heavy cream and shipped to the
factory in tanker trucks. At the factory, the
milk and cream is stored in 6,000 gallon silos at
36 until it is turned into ice cream or frozen
yogurt.
5
Ingredients
At the factory, the ingredients are mixed
together in a 1,000 gallon blender. The basic
ingredients are heavy cream, condensed skim milk,
liquid cane sugar, egg yolks, and natural
stabilizers which help prevent the formation of
ice crystals and heat shock. These ingredients
are then mixed together for 6 - 8 minutes. In
most ice cream, polysaccharide food gums are used
as stabilizers, since they add viscosity to the
mixture and extend the shelf life of the ice
cream by limiting ice recrystallization during
storage. Most ice creams also contain emulsifiers
such as lecithin which make the ice cream smooth.

6
Pasteurization
Pasteurization is the process of rapidly heating
the mix to remove harmful bacteria, deactivate
enzymes, reduce the amount of microbes, and
extend the ice creams shelf life. The
pasteurizer is made up of a series of thin
stainless steel plates. The 36 ice cream mix
flows through one side of the plates, and hot
182 water flows through the other side. The
waters heat is transferred to the mix, which
exits the pasteurizer at a temperature of 180.
Louis Pasteur invented the process of
pasteurization.
7
Homogenization
Before the 180 mix has cooled, it passes through
the homogenizer, in which the mixed is forced
under about 2,000 pounds per square inch of
pressure into a very small opening. Inside this
cylinder, the fat particles from the cream are
finely divided and emulsified so that they will
not separate for the rest of the mix. In
addition to preventing the cream from rising to
the top of the mix, it also improves the texture
of the ice cream.
8
Flavor and Freezing
The unflavored mix is then moved to the flavor
vats, which are a series of stainless steal vats
which hold up to 500 gallons of ice cream.
Flavoring, purees and extracts are added to the
mix to give the ice cream its delicious flavor.
Now, the 36 flavored mix is pumped into the
freezer (which can freeze over 700 gallons of mix
each hour). The freezer uses liquid ammonia as a
freezing agent and stays at a temperature of -40
F. The mix is pumped through the barrel, a
freezing cold cylinder in the barrel, and as the
mix freezes to the barrels wall, revolving
blades scrape it away. By the time the mix
reaches the end of the barrel, it is ice cream at
22, the temperature of a soft-serve ice cream
cone.
9
Mix-Ins
If the batch of ice cream being made is a flavor
with chunks in it, it must go through a machine
called the Chunk Feeder. The chunks are loaded
into the machines hopper, at the base of which
there is an auger. The auger moves a steady flow
of chunks to the star wheel, which forces the
chunks into the stream of frozen ice cream. This
mixture then passes through a blender, which
mixes the chunks evenly into the ice cream.
If the ice cream is a flavor which includes
swirls, then it must go through a
variegate-guidance system. In order for the
swirls to be added, the variegate must pass
through the contherm, which lowers its
temperature. This variegate then passes through
the variegater which injects the variegate into
the ice cream.
10
Different Types of Ice Cream

• Low Fat Ice Cream
• Fat Free Ice Cream
• Premium, grand or old-fashioned ice creams
• 4. Non- Dairy Frozen Desserts and Other

11
Low Fat
By definition, low fat ice cream contains less
than 3 grams (27 calories) of fat per half cup
serving. Although fat grams are regulated,
calories vary for different brands of ice cream,
depending on the amount of sugar used. Fat
Replacers are used in low fat ice cream. They are
emulsifiers and fatty acid polyesters which
replaces the cream taste and milk fat flavor lost
when fat is removed.
Fact Unlike low fat vanilla ice cream, which is
less smooth and has a harsher taste, low fat
chocolate ice cream makes and even stronger
chocolate flavor compared to regular ice cream.
Despite its lower fat content, chocolate ice
cream has a complex mix of chemicals that makes
up its distinctive flavor, enabling less
susceptibility to flavor degradation.
12
Fat Free
Nonfat or fat free ice creams contain virtually
no fat. Vegetable gums are generally added to
make them creamy, and mixtures are made in soft
serve machines to whop in additional air and ice
crystals. Fat free frozen ice creams are the
best choice for a refreshing dessert since most
contain only 90 to 100 calories per half cup.
However, some like Ben and Jerrys No Fat Vanilla
Fudge weighs in at 150 calories per half cup due
to its high sugar content.
13
Premium, grand, or old fashioned
These terms mean anything but low fat. In fact
these ice creams range from 150 to 300 calories
per half cup, in part from their 8 to 10 grams of
fat. Regular ice cream contains about 140
calories, and 7 grams of fat per half cup.
Fact Many people think that frozen yogurt is
health food. However, they can be as much damage
to ones arteries as most ice cream. For example,
Ben and Jerrys yogurt boosts more than 175
calories which falls between the rich and creamy
taste of premium, grand, and old fashioned ice
cream.
14
Nondairy frozen desserts and others
Examples of nondairy frozen desserts are Tofutti,
Rice Dream, Ice Bean and Mocha Mix. These are
good choices for people who cant tolerate milk
protein or lactose. Depending on the variety,
they can be low or high in fat.
Ingredients in a pint of Vanilla tofutti Water,
sugar, corn oil, corn syrup, soy proteins, tofu,
natural vanilla and other natural flavors,
vegetable mono and diglycerides, cocoa butter,
guar, locust bean and cellulose gums,
carrageenan, salt, annatto color.
15
So Whats the Difference?
16
Organic Ice Cream? Nutrition Facts
All Natural Ingredients Organic Cream, Organic
Liquid Sugar, Organic Skim Milk, Water, Organic
Egg Yolks, Organic Vanilla Extract, Carob Bean
Gum. Nutrition Facts Serving Size 1/2 cup
Amount Per Serving Calories 220 Calories from
Fat 130 Total Fat 14 g Saturated Fat 10 g
Cholesterol 65 mg Sodium 50 mg Total
Carbohydrate 18 g Dietary Fiber 0 g   Sugar
Alcohol 0 g Sugars 16 g Protein 3 g Vitamin A
10 Vitamin C 0 Calcium 10 Iron 2   
17
Nutritional Comparison

• Vanilla Original Ice Cream
• All Natural Ingredients
• Cream, Skim Milk, Liquid Sugar, Water, Egg Yolks,
  Vanilla Extract With Vanilla Bean Seeds, Guar Gum
  And Carrageenan.
• Nutrition Facts
• Serving Size 1/2 cup
• Amount Per Serving
• Calories 240
• Calories from Fat 140
• Total Fat 16 g
• Saturated Fat 11 g
• Cholesterol 75 mg
• Sodium 55 mg
• Total Carbohydrate 21 g
• Dietary Fiber 0 g  
• Sugar Alcohol 0 g
• Sugars 19 g
• Protein 4 g

• Vanilla Light Ice Cream
• All Natural Ingredients
• Skim Milk, Water, Liquid Sugar, Cream, Egg Yolks,
  Vanilla Extract With Vanilla Bean Seeds, Guar
  Gum, Carob Bean Gum, Vitamin A (Beta Carotene).
• Nutrition Facts
• Serving Size 1/2 cup
• Amount Per Serving
• Calories 160
• Calories from Fat 60
• Total Fat 7 g
• Saturated Fat 4.5 g
• Cholesterol 40 mg
• Sodium 60 mg
• Total Carbohydrate 19 g
• Dietary Fiber 0 g  
• Sugars 17 g
• Protein 4 g

18
'Wich Ice Cream Cookie Sandwich Novelties
Singles All Natural Ingredients Ice Cream
Cream, Skim Milk, Liquid Sugar, Water, Fudge
Chips Sugar, Coconut Oil, Cocoa (Processed With
Alkali), Cocoa, Soya Lecithin, Natural Flavors,
Egg Yolks, Vanilla Extract, Guar Gum,
Carrageenan. Cookie Unbleached Wheat Flour,
Sugar, Butter, Chocolate Chunks (Sugar, Chocolate
Liquor, Cocoa Butter, Soya Lecithin, Vanilla
Extract, Salt), Corn Syrup, Dried Eggs (Eggs,
Corn Syrup Solids, Salt), Cocoa (Processed With
Alkali), Natural Flavors, Molasses, Salt, Baking
Soda Allergy info Allergy Information May
Contain Peanuts And Tree Nuts Because The Cookies
Are Made On Equipment That Processes These Nuts
Nutrition Facts Serving Size 1 Sandwich Amount
Per Serving Calories 340 Calories from
Fat 160 Total Fat 17 g Saturated Fat 12
g Cholesterol 60 mg Sodium 250 mg Total
Carbohydrate 44 g Dietary Fiber 1 g   Sugar
Alcohol 0 g Sugars 28 g Protein 4 g
The Ice Cream Sandwich!
Allergy Warnings? Allergy info Allergy
Information May Contain Peanuts And Tree Nuts
Because The Cookies Are Made On Equipment That
Processes These Nuts
19
Nutritious Decisions

• Aim for fitness.
• Build a healthy base.
• Choose sensibly.
• Aim for fitness
• Aim for a healthy weight.
• Be physically active each day.
• Build a healthy base
• Let the Pyramid guide your food choices. Choose
  a variety of grains daily, especially whole
  grains. Choose a variety of fruits and
  vegetables daily.
• Keep food safe to eat.
• Choose sensibly
• Choose a diet that is low in saturated fat and
  cholesterol and moderate in total fat.
• Choose beverages and foods to moderate your
  intake of sugars. Choose and prepare foods with
  less salt.
• If you drink alcoholic beverages, do so in
  moderation.

20
Ice Cream Facts

• The United States is ranked the 1 leading
  producer of ice cream and related desserts and
  ranked number 2 in ice cream consumption.
• In 2001, 1.6 billion gallons of ice cream or 23
  quarts per person were produced.
• The average American eats around 45 pints (5.63
  gallons) of ice cream a year.
• 98 of households in the U.S. in 2000 consumed
  ice cream and frozen desserts.
• President Ronald Reagan declared July National
  Ice Cream Month in 1984.
• The most ice cream is sold during the months of
  July and August and more ice cream is sold on
  Sunday than any other day of the week.
• Vanilla is the 1 ice cream flavor in the U.S.
• The top five generic ice cream flavors in the
  U.S. are vanilla, chocolate, vanilla/chocolate
  , fruit, and cookies and cream.
• The top three cities in America that purchase the
  most ice cream on a per capita basis are
  Portland, Oregon St. Louis, Missouri and
  Seattle, Washington.
• Children ages two through 12, and adults age 45
  plus, eat the most ice cream per person.

21
TOP TEN FLAVORS
Chocolate Chip
Vanilla
Chocolate
French Vanilla
Butter Pecan
Cookies Cream
Strawberry
Vanilla Fudge Ripple
Neapolitan
Praline Pecan
22
The Wacky World of Japanese Ice Cream
The Japanese are trying to surpass the West with
one of its favorite culinary delights - ice
cream! Some of the results have been, well,
interesting to say the least for example
Octopus Ice Cream Fish Ice Cream Squid Ice
Cream Ox Tongue Ice Cream Sweet Potato Fried
Eggplant Crab Ice Cream Corn Ice Cream Wasabi
Ice Cream Eel Ice Cream Chicken Wing Ice Cream
Miso Ice Cream Shrimp Ice Cream Cactus Ice
Cream
These flavors would not sell in the U.S.!
23
Chilling Ice Cream Recipe
Ice Cream in a Baggie Ingredients 1sandwich-size
Zip-Loc bag and 1gallon-size Zip-Loc bag 1/2 c.
milk 1/4 tsp. vanilla 1 tbsp. sugar 2 tbsp. rock
salt ice cubes Directions 1. Place sugar milk
and vanilla in the sandwich-size Zip-Loc bag and
close tightly. 2. In the gallon-size Zip-Loc bag
place rock salt and ice cubes so the bag is about
3/4 full. 3. Put the sealed sandwich-size bag in
the gallon-size Zip-Loc bag and seal tightly. 4.
Shake and roll the bag over and over until frozen
(takes about 15-20 min.) 5. Once done,
ENJOY! (serves one)
24
Ice cream has a way of making a bad day good, or
A good day even better!
25
List of Sources

• http//en.wikipedia.org/wiki/Ice_cream
• http//mdn.mainichi.co.jp/japano/0207/ice-cream/1
  .html
• http//nowfoods.com/?actionitemdetailitem_id14
  583
• http//www.benjerry.com
• http//www.benjerry.com/fun_stuff/cow_to_cone/
• http//www.ext.colostate.edu/pubs/columnnn/nn0007
  25.html
• http//www.foodsci.uoguelph.ca/dairyedu/icdata.ht
  ml
• http//www.icecreamusa.com/faq
• http//www.idfa.org/facts/icmonth/page6.cfm
• http//www.makeicecream.com
• http//www.sciencedaily.com/releases/1999/09/9909
  02075212.htm