Varieties
Although an ever-changing menu of ice-cream flavors and products tempts us these days, the top five flavors in the United States in 1999 were still the great old familiar ones vanilla, chocolate, Neapolitan (the famous vanilla, chocolate, and strawberry combination), cookies and cream, and butter pecan.
Ice cream is now produced around the world in dozens of flavors, and in low-sugar, low-fat, and fat-free varieties.
Preparation, uses, and tips
Ice cream is enjoyed just as it is. It can also be used to make milk shakes, sodas, sundaes, floats, and other classic soda-fountain combinations. Scoops of ice cream still make an attractive dessert. It can be paired with fresh fruit or nuts, or with French or Italian desserts for a sophisticated presentation. If you have a hard time resisting ice cream, it’s probably best to purchase this rich dessert in small portions.
Nutritional Highlights
Ice cream (chocolate, whole-milk), 1/2 cup (66g)
Calories: 142
Protein: 2.5g
Carbohydrate: 18.6g
Total Fat: 7.2g
Fiber: 0.0g
Copyright 2007, Healthnotes, Inc., 1505 S.E. Gideon St., Suite 200, Portland, Oregon 97202, www.Healthnotes.com.
2006-09-07
