All about ice cream
| • | Standard ice cream must have a milk fat content of at least 3 percent compared to ice cream. |
| • | Fruit ice cream is made with at least 8 percent milk fat and has a clearly perceptible fruit flavour. |
| • | Milk ice consists of at least 70 percent milk. |
| • | Fruit sorbet on the other hand has a fruit content of at least 25 percent. With the tart variants (e.g. lemon sorbet) it is 15 percent. |
| • | Ice cream with vegetable fat is made with at least 3 percent vegetable fat. |
| • | Super premium ice cream must have a minimum milk content of 50 percent. In addition, super premium ice cream contains at least 270g whole egg or 90g egg yolk per litre of milk. However, super premium ice cream is manufactured mainly in confectioneries. |
| • | Fruit ice contains at least 20 percent fruit. However, when it made with tart fruits (e.g. lemons), the figure is at least 10 percent. |
| • | Ice cream contains at least 10 percent milk fat. If the milk fat contents stems entirely from cream, the description "made with cream" or "premium ice cream" is justified. The use of buttermilk, sour milk, yoghurt or other fermented dairy products must be declared. |
| • | Premium ice cream contains at least 18 percent milk fat from the cream used in manufacturing. |
