Note that dairy ice cream may not be served after a meat meal. Before we know it, the heat of summer will be upon us, and many of us will be consuming ice cream and other frozen sweets in an effort to keep cool. Great vigilance must be exercised in assuring the acceptability of all cream used in the facility (see H-43). Ideally, a yotzei v’nichnas hashgacha program would rely on a CIP system to actually kasher the equipment. Ice cream as we know it was probably in Italy during the Renaissance, and for generations it was considered an Italian food. Fun Jewish facts in time for National Ice Cream Day. Heat exchangers in ice cream plants normally operate via “heating water” on the other side of the equipment’s internal wall that the product contacts, so that the heating water’s heat passes through the wall into the product and rapidly heats (pasteurizes) the product. So long as the mashgiach understands exactly what must be done, per the directives of his kashrus agency’s office, it is simple enough. MESA, In 1961, Häagen-Dazs came on the scene, offering American consumers a delicious new, high-quality ice cream. Obviously, the kashrus of emulsifiers must be monitored extremely carefully. Emulsifiers enable the blending of the various components of certain mixtures (such as the blending of oil and water based liquids) and create desirable molecular structures in the product. Now I'm getting a craving for ice cream... (4) In 1973, Steve Herrell opened Steve’s, a wildly popular ice cream parlor in Davis Square in Somerville, Massachusetts near Boston. 1. Our editor needs it in case we have a question about your comment. They share common pasteurization equipment, and kashering is therfore necessary to certify anything in these facilities as pareve. How is this dealt with? A standard CIP consists of several steps: a hot acid solution wash, a hot caustic solution wash, as well as a fresh water wash. Each of these steps may be performed repeatedly as part of every CIP, depending on the plant’s requirements. Post-Pasteurization Phase For example, if Jim’s Ice Cream Company features two types of Rocky Road ice cream – one with (non-kosher) marshmallow bits and one with (kosher) marshmallow ribbon variegate – and the plant does not normally record, as part of its internal, built-in protocol, what goes into each type of Rocky Road and relevant production data, then kashrus cannot be assured without on-site, full-time supervision when kosher product is manufactured, even if Jim, the plant manager, agrees to instruct his staff to record such information for the yotzei v’nichnas rabbi. The only problem was what to call it. Also note that many people are particular to consume only dairy products—including ice-cream—that are marked as chalav Yisrael, meaning that a Jewish person observed the milking process and can attest to the fact that only kosher milk was used. To the surprise of most consumers, the majority of ice cream and frozen dessert factories (at least outside of Eretz Yisroel) which make kosher products are not fully-kosher facilities. Thus, the kashrus agencies involved in these types of operations must implement iron-clad, ultra-tight systems to assure the kashrus of the products they certify, as the mashgiach is not there at all times to supervise. Though Ben and Jerry’s has been owned by the multinational corporation Unilever since 2000, it still produces amusing new flavors and names for its ice cream. Many stabilizers also function as preservatives, extending the shelf-life of ice cream, preventing it from prematurely decomposing into ice crystals. Whereas old-fashioned ice cream was literally what its name states – cream (the fatty part of milk) that was frozen, sweetened and flavored – contemporary ice cream is one of the most complicated of dairy products.