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Aisle guide

Ice cream and frozen desserts

Ice cream is milk, sugar, air and a short list of decisions: what emulsifies it, what colours it, whether gelatin sets a ripple, and what carries the vanilla.

Two-minute freezer check

  1. Emulsifier first. E471 and E477 are source-dependent. A vegan mark on the tub often settles the fat.
  2. Then colour and ripple. Carmine (E120) and gelatin show up in berry swirls and marshmallow ribbons.
  3. Then the flavour. Vanilla extract and natural flavour have a cited alcohol-carrier disagreement. See flavourings.

A procedure for reading a pack - not a product certification and not a fatwa. See the methodology.