Strawberry ice cream


Cream: oily, yellowish part of milk containing butterfat

Skim milk: milk from which cream has been removed.

Sugar: any class of sweet, soluble crystalline carbohydrates.

Strawberries (strawberries, sugar, cellulose gum, sodium alginate): cellulose gum is a purified substance of cell walls or fibers derived from plant tissue; sodium alginate is an extract derived from seaweed and used as a stabilizer.

Strawberry extract: essence or concentrate.

Color (FD & C Red #40): a synthetic dye widely used to color food, drugs and cosmetics (FD & C) and manufactured to meet government specifications.

Guar gum: from the Guar plant in India. In powdered form, it ties water molecules to the ice cream mixture for a smooth texture.

Salt: sodium chloride used for seasoning and preservation

Mono & Diglycerides: emulsifiers derived from the fat of soybeans and vegetable oils.

Dextrose: the technical name for glucose, a highly refined and almost pure sugar.

Polysorbate 80: an emulsifier that keeps ingredients from separating.

Carrageenan: a stabilizer made from a marine plant, used to keep the ingredients creamy.

Cellulose gum: purified form of cellulose.

(c) Copyright 2000. The Christian Science Publishing Society

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