Fun facts of the week: ice cream

  • In 1700s, ice cream was introduced to America as a delicacy enjoyed by the high society
  • In the U.S., July is National ice cream month since 1984
  • It takes 5.8 lbs of whole milk and one pound of cream to make one gallon of ice cream.
  • Ice cream cone was invented at 1904 World Fair in St. Louis.
  • An average dairy cow can produce enough milk in her lifetime to make a little over 9,000 gallons of ice cream.
  • Hawaii has a fruit known as the ice cream bean or monkey tamarind that taste just like vanilla ice cream!
  • In 1985, the biggest ice cream sundae was made in California. It stood twelve feet tall and was made with 4,667 gallons of ice cream.
  • 1 out of 5 people shares ice cream with their pet.
  • February 4th is the National Ice Cream for breakfast day.
  • Sorbet is like ice cream but contains no milk.
  • The major ingredient in an ice cream? Air.
  • Sugar in ice cream lowers its melting point, and the fats are responsible for its creamy texture.
  • John Harrison, a tester at Dreyer’s ice cream, got his tongue insured for $1 million.

  • In 2008, PETA request Ben and Jerry’s use breast milk instead of cow’s milk to make ice cream. This was understandably rejected, and the lactating women breathed a sign of relief.
  • In Canada, more ice cream is sold in winter than summer. Leave it to the Canadian for being different!
  • Fat percentage in ice cream is regulated in the United States.
  • Regular ice cream has a maximum of 10% fat.
  • Reduced-fat ice cream has 25% less fat than regular ice cream.
  • Light ice cream has 50% less fat than regular ice cream.
  • Low-fat ice cream has, at the most, 3 grams of fat per serving.
  • Non-fat ice cream should have, at the most 0.5 grams of fat per serving.
  • Sherbet has 1 – 2% milk.
  • Sorbet has no milk at all.
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