Importance of problem: Ice Milk is not a new product in the ice cream industry. Rather it is one that has gained only little popularity, except in the preparation of "malts" and "milk shakes"; however, within the last decade the gallonage of ice milk produced has more than doubled. Ice milk has been relatively unimportant because of the difficulty of obtaining a product with acceptable quality. In recent years progressive ice milk manufacturers and research workers have discovered new ingredients and processing procedure that seem to produce favorable results. This low-fat product has several merits that justify its recent popularity, such as low cost to the consumer, high nutritional value, an additional outlet for serum solids, and it is an attractive product to those individuals who may be diet conscious. Ice milk differs from regular ice cream in that it contains less butterfat and more solids-not-fat. Frequently when the fat content is decreased there is a tendency for the product to become coarse. In order to correct this coarseness more milk-solids-not-fat are added to the mix which often effects the flavor of the ice milk. Also with an excessive increase of serum solids in the mix there is danger of sandiness developing in the product during storage. Purpose of problem: The purpose of this experiment is to determine a formula and processing procedure that will yield a frozen ice milk product with desirable flavor, good body and texture qualities, and freedom from sandiness after reasonable storage. By the proper balance and use of ingredients and modern processing and freezing methods it is hoped that the quality goal will be reached and prove beneficial to the industry.