The best way to ensure you’re not eating allergens in your ice cream is to read the ingredients list. Generally, you’ll find that ice cream contains no more than ten percent milk fat and 20 percent milk solids. However, some ice creams have additional ingredients you should avoid. They may contain bulky flavorings, soy, wheat, and other ingredients you’d rather not consume.
Freezer Burn: When ice cream is left out in the open for an extended period of time, it may lose its taste and become contaminated with bacteria. This contaminates the ice cream and increases your risk of contracting food-borne illness. It can cause diarrhea, stomach cramps, and even fever. Besides, frozen ice creams lose their freshness when exposed to room temperature, and bacteria can survive there.
Ice Cream Storage: Always keep your ice cream in an airtight container. Make sure the container has a lid. It is also a good idea to store your ice cream in a plastic container. This will keep it from thawing. The best place to store your ice cream is in the back of your freezer. The back of the freezer is typically coldest, so it will not be thawed out until you’re ready to serve it.
Another common ice cream ingredient is milk. According to Perry, half-and-half contains chemicals that stabilize milk, so it’s best to use whole milk. If you can, use natural milk and cream instead of half-and-half. The Nutrition Twins recommend that whole milk and cream be used in ice cream. The same holds true for sugar. Despite the high fat content of ice cream, it’s still worth eating a few spoonfuls occasionally.