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The standards for dairy ice cream and for milk ice provide that they
shall contain no fat other than milk fat except such as may be introduced
by the use of any egg, any flavouring substance or any emulsifying or
stabilising agent. The requirement in the 1953 Order that ice cream
should contain not less than 10% of sugar is replaced by a provision that
no type of ice cream shall contain any artificial sweetener. Alternative
standards are prescribed for certain descriptions of ice cream containing
fruit, fruit pulp or fruit puree.
The standard of composition for ice cream is now as follows:-
(a) Ice cream shall contain not less than 5% fat and 7½% milk
solids other than fat.
(b) Ice cream containing any fruit, fruit pulp or fruit puree shall
either conform to (a) above or, alternatively the total
content of fat and milk solids other than fat shall be not
less than 12½% of the whole including the fruit etc. and
such total content of fat and milk solids other than fat
shall include not less than 7½% fat and 2% milk solids
other than fat.
(c) Dairy Ice Cream, Dairy Cream Ice, or Cream Ice shall in
each case contain not less than 5% milk fat and no other
fat (except as mentioned in second paragraph above), and
not less than 7½% milk solids other than fat.
(d) Milk Ice or Milk Ice containing fruit, fruit pulp or fruit
puree shall contain not less than 2½% milk fat and no
other fat (save as mentioned in second paragraph above),
and not less than 7% milk solids other than fat.