grams in a 1/2 cup of ice cream?

2»

Replies

  • 4ever420
    4ever420 Posts: 4,088 Member
    I have a ml setting on my food scale but when I weigh the amount it says on the package it ends up being a LOT of icecream. As much as I want to believe that's how much ice cream I can have, it just doesn't seem right. Am I only supposed to be measuring liquids with the ml setting?
  • randomworldgirl
    randomworldgirl Posts: 106 Member
    I have a ml setting on my food scale but when I weigh the amount it says on the package it ends up being a LOT of icecream. As much as I want to believe that's how much ice cream I can have, it just doesn't seem right. Am I only supposed to be measuring liquids with the ml setting?

    I use the fl. oz. setting to measure liquids. I'm curious to see what others have to say about it. I hope I haven't been doing it wrong LOL.
  • JoRocka
    JoRocka Posts: 17,525 Member
    There are 236 ml in a cup.
    So 118 ml in a scoop (1/2 cup)

    Most of the world works in ml units for ice cream. It's not like Canada is special, oh?

    How does measure a solid in mL? Does most of the world melt it down first or do they have special 'ice cream' settings on their scale?
    I've always just scooped it with a measuring cup. It would never occur to me to weigh ice cream...

    weight measurements on a scale are going to be far less erroneous than a volume measurement- density can vary greatly- I can't imagine NOT weighing it- at least to get a ball park_ I know what 2 servings of 68 grams looks like in my coffee mug- it's much easier to ball park that way- if I put it into a bowl though- I over serve myself unless I use the scale.
  • troyycrossman
    troyycrossman Posts: 1 Member
    http://www.answers.com/Q/How_many_grams_is_100_ml_of_ice_cream
  • HeidiCooksSupper
    HeidiCooksSupper Posts: 3,839 Member
    Actually, the quality standards for different levels of ice cream specify how much air it should contain. Air can make a huge difference in weight-by-volume.

    Here's some more info from http://icecreamjournal.turkeyhill.com/index.php/2006/12/28/ice-cream-dictionary-overrun/:
    "Overrun refers to the amount of air that is whipped into the ice cream mixture. For example, an overrun of 100 percent would mean for every gallon of ice cream mix, you get two gallons of finished ice cream. Without this air, the frozen ice cream mix would resemble an ice cube, the same as if you were to freeze milk or any other liquid. This would make the ice cream pretty difficult to scoop and very icy to eat, which would also make for a pretty frustrating dessert experience.

    "A churning or mixing process during the freezing stage traps air within the liquid and produces the creamy, airy texture. Two good examples of this same process are whipping air into cream to make whipped cream and beating egg whites to make meringue.

    "The amount of air incorporated into the mix changes the eating attributes of the ice cream. If lower amounts of air are used, the resulting ice cream is dense, heavy and colder. If higher amounts are used, the texture becomes light, creamy and a bit warmer.

    "To guard against manufacturers making ice cream composed mostly of air and very little cream, overrun is governed by federal standards. The maximum overrun is 100 percent and the finished ice cream cannot weigh less than 4.5 pounds per gallon. There are no limits for creating denser ice cream, however, so you can put in as little overrun as you like.

    "Whether you prefer a lighter, creamier texture or a denser heavier ice cream is a personal preference. What probably matters more to most ice cream lovers is the quality of the ingredients and the balance of flavors and inclusions."

Categories