Ice cream and frozen custard

For Ice cream and frozen custard, cfr section is 21 CFR 135.110; category (cfr part) is Frozen Desserts; composition requirements is Ice cream contains not less than 1.6 pounds of total solids to the gallon, and weighs not less than 4.5 pounds to the gallon. Ice cream contains not less than 10 percent milkfat, nor less than 10 percent nonfat milk solids; what separates it from neighbours is Except in the case of frozen custard, ice cream contains less than 1.4 percent egg yolk solids by weight of the food, exclusive of the weight of any bulky flavoring ingredients used. Frozen custard shall contain 1.4 percent egg yolk solids by weight of the finished food; notable permitted / prohibited ingredients is excluding other food fats, except such as are natural components of flavoring ingredients used or are added in incidental amounts to accomplish specific functions, recorded from its source on 2026-08-11.

Values marked our reading are our classification of what the source says — the source does not print them in those words. The quote below is the evidence for each one; judge it yourself.

What the source says

§ 135.110 Ice cream and frozen custard. ( a ) Description. ( 1 ) Ice cream is a food produced by freezing, while stirring, a pasteurized mix consisting of one or more of the optional dairy ingredients specified in <https://www.ecfr.gov/current/title-21/section-135.110#p-135.110(b)> paragraph (b) of this section, and may contain one or more of the optional caseinates specified in <https://www.ecfr.gov/current/title-21/section-135.110#p-135.110(c)> paragraph (c) of this section subject to the conditions hereinafter set forth, one or more of the optional hydrolyzed milk proteins as provided for in <https://www.ecfr.gov/current/title-21/section-135.110#p-135.110(d)> paragraph (d) of this section subject to the conditions hereinafter set forth, and other safe and suitable nonmilk-derived ingredients; and excluding other food fats, except such as are natural components of flavoring ingredients used or are added in incidental amounts to accomplish specific functions. Ice cream is sweetened with safe and suitable sweeteners and may be characterized by the addition of flavoring ingredients. ( 2 ) Ice cream contains not less than 1.6 pounds of total solids to the gallon, and weighs not less than 4.5 pounds to the gallon. Ice cream contains not less than 10 percent milkfat, nor less than 10 percent nonfat milk solids, except that when it contains milkfat at 1 percent increments above the 10 percent minimum, it may contain the following milkfat-to-nonfat milk solids levels: Percent milkfat | Minimum percent nonfat milk solids | 10 | 10 | 11 | 9 | 12 | 8 | 13 | 7 | 14 | 6 | Except that when one or more bulky flavors are used, the weights of milkfat and total milk solids are not less than 10 percent and 20 percent, respectively, of the remainder obtained by subtracting the weight of the bulky flavors from the weight of the finished food; but in no case is the weight of milkfat or total milk solids less than 8 percent and 16 percent, respectively, of the weight of the finished food. Except in the case of frozen custard, ice cream contains less than 1.4 percent egg yolk solids by weight of the food, exclusive of the weight of any bulky flavoring ingredients used. Frozen custard shall contain 1.4 percent egg yolk solids by weight of the finished food

— ecfr.gov, retrieved 2026-08-11

Source

• ecfr.govhttps://www.ecfr.gov/current/title-21/chapter-I/subchapter-B/part-135

Last verified against source: 2026-08-11. Due for re-check by 2027-08-11. This page as Markdown · OKF bundle · full dataset as JSON.