Gold Medal Ribbon Ice Cream Tub

• Cream
• Caramel Ribbon [Corn Syrup, Sweetened Condensed Whole Milk (Milk, Sugar), Water, High Fructose Corn Syrup, Butter (Cream, Salt), Propylene Glycol, Sodium Alginate, Salt, Natural and Artificial Flavors, Potassium Sorbate (Preservative), Soy Lecithin, Baking Soda, Annatto (Color)]
• Nonfat Milk
• Sugar 
• Corn Syrup 
• Whey 
• Chocolate Liquor and Cocoa Processed with Alkali
•  Stabilizer/Emulsifier Blend (Cellulose Gum, Mono and Diglycerides, Guar Gum, Carrageenan, Polysorbate 80)
• Natural 
• Artificial Flavor
• Beta Carotene (Color)

Per 100 g

• Energy- 250 Kcal
• Total fat- 12 g
• Cholesterol-45 mg
• Soidum-140 mg
• Dietary fiber- less than 1 g
• Total sugar- 24 g
• Protein- 4 g
• Total carb- 33 g

• Storage Temperature: Keep the ice cream at a constant temperature of -20 degree F to -10 degree F (-29 degree C to -23 degree C). A deep freezer works best for maintaining this temperature.
• Container Sealing: Ensure the lid is tightly sealed after each use. This prevents ice crystals from forming and protects the ice cream from absorbing any odors from other foods in the freezer.
• Positioning: Store the ice cream container towards the back of the freezer, where the temperature is most consistent and less prone to fluctuations caused by opening and closing the freezer door.
• Minimize Exposure: Limit the ice cream's exposure to air by not leaving it out of the freezer for extended periods. When serving, take out only the amount you need and return the container to the freezer immediately.
• Avoid Temperature Fluctuations: Try to avoid frequent changes in temperature, as this can cause the ice cream to become grainy. Keep the freezer door closed as much as possible to maintain a stable environment.

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