Experts shared how to choose quality ice cream.

      Ice cream varies by type and fat content. Several types are distinguished:

      milk - no more than 7.5% milk fat;

      cream - 8–11.5%;

      plombir - at least 12%;

      fermented milk - no more than 7.5%;

      with milk fat substitute (a mixture of milk and vegetable fat) - no more than 12% milk fat.

      The composition of classic ice cream should only include milk, cream, sugar, butter, and natural additives. If the product is labeled "milk," "cream," "plombir," or "fermented milk," it should not contain vegetable fat.

      How to determine quality in the store? First, pay attention to the shape and texture: the dessert should not be deformed - this is a sign of a violation of the temperature regime. Second, check for ice crystals: ice crystals on the surface or inside indicate repeated freezing. Third, assess the color: quality ice cream has a uniform color, while overly bright "acidic" shades indicate artificial coloring.

      Since June 1, 2021, mandatory labeling of ice cream has been in effect in Russia. With its help, the buyer can check the legality of the product, its composition, production date, and shelf life.