Ice milk is a frozen dessert with less than 10% milk fat and the same sweetener content as ice cream. Ice milk is typically priced lower than ice cream and is typically sold as a generic good.
Icemilk and light ice creams are very similar to the composition of ice cream but in the case of icemilk in Canada, for example, it must contain between 3% and 5% milkfat by legal definition.
In addition, the sugars, including the lactose from the milk components, contribute to a depressed freezing point so that the ice cream has some unfrozen water associated with it at very low temperatures typical of their serving temperatures, -15° to -18° C. Without this unfrozen water, the ice cream would be too hard to scoop.
The effect of sweeteners on freezing characteristics of ice cream mixes is demonstrated by the plot shown on the ice cream freezing curve.
Ice was cut commercially from lakes and ponds during the winter and stored in large heaps in holes in the ground, insulated by straw.
Ice cream can be purchased in large tubs and squrounds from supermarkets/grocery stores, in smaller quantities from ice cream shops, convenience stores, and milk bars, and in individual serves from small carts or vans at public events and places.
This was followed in the mid 19th century by the invention of the ice cream soda, then the ice cream sundae later in the century to placate religious conservatives, and both the ice cream cone and banana split in the first years of the 20th century.
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