According to the FDA, ice cream must contain at least 10% butterfat.

Overrun is the amount of air that is incorporated into ice cream during the freezing process. The FDA allows a maximum overrun of 100% for ice cream.

The FDA requires that ice cream weigh at least 4.5 pounds per gallon.

The three main types of ice cream are gelato, sorbet, and sherbet.

Gelato contains more butterfat, is churned slower, and is served at a warmer temperature than ice cream.

Sorbet is made with fruit, is churned faster, and is served at a colder temperature than sherbet.

Some common flavors of ice cream include vanilla, chocolate, strawberry, coffee, mint, rocky road, butter pecan, cookie dough, and chocolate chip cookie.

Some common toppings for ice cream include whipped cream, cherries, hot fudge, sprinkles, nuts, chocolate chips, fruit, caramel, and peanut butter.

Ice cream should be stored in the freezer at 0°F or below.

Ice cream can be stored in the freezer for up to 6 months.

Some signs that ice cream has gone bad include an off smell or taste, discoloration, and ice crystals.

The best way to thaw ice cream is in the refrigerator.

It takes about 3 hours to thaw ice cream in the refrigerator.

The best way to scoop ice cream is with an ice cream scoop.

Some common ways to serve ice cream include in a bowl, in a cone, and in a sundae.