Ice cream in the United States is an extremely popular dessert. Each year Americans consume about 15 quarts of ice cream per person. Chocolate, vanilla, and strawberry have been the traditional favorite flavors of ice cream, and once were about equal in popularity. But consumer tastes have changed and now vanilla has grown to be the most popular ice cream flavor. According to the International Ice Cream Association, supermarket sales of ice cream breaks down to: vanilla, 28%; fruit flavors, 15%; nut flavors, 13.5%; candy mix-in flavors, 12.5%; chocolate, 8%; cake and cookie flavors, 7.5%; Neapolitan, 7%; and coffee/mocha, 3%. Other flavors combined report in at 5.5%. Ice cream parlors sales are much more variable, as new flavors come and go, but vanilla still is the choice of more people with chocolate ranking second.
Ice cream or ice-cream is a frozen dessert made from dairy products, such as milk and cream and is combined with flavorings and sweeteners, such as sugar. This mixture is stirred slowly while cooling to prevent large ice crystals from forming. The end result is smoothl textured ice cream. In the United States, ice cream made with just cream, sugar, and usually a fruit flavoring is sometimes referred to as "Philadelphia style" ice cream. Ice creams made with eggs, usually in the form of custards, are "French" ice creams.
Frozen custard, frozen yogurt, sorbet, gelato, and other similar products are sometimes incorrectly called ice cream, but various governments regulate the commercial use of these terms based on quantities of ingredients. American federal labeling standards require ice cream to contain a minimum of 10% milk fat and 20% total milk solids by weight.
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