French ice cream, frozen custard, and French custard ice cream shall conform to the definition and standard of identity prescribed for ice cream by section 25-5.5-303 if one or more of the optional egg ingredients permitted by section 25-5.5-303 are used in such quantity that the total weight of egg yolk solids therein is not less than one and four-tenths percent of the weight of the finished French ice cream, except when any of the optional flavoring ingredients specified in section 25-5.5-303 (4)(d) to (4)(k) is used, in which case the weight of egg yolk solids shall not be less than one and twelve-hundredths percent of the weight of the finished French ice cream.
Source: L. 85: Entire article added, p. 899, § 1, effective April 5.
Structure Colorado Code
Title 25 - Public Health and Environment
Article 5.5 - Dairy Products, Imitation Dairy Products, and Frozen Desserts
§ 25-5.5-303. Ice Cream - Standards
§ 25-5.5-304. French Ice Cream and Custards - Standards
§ 25-5.5-305. Ice Milk - Standards
§ 25-5.5-305.5. Low-Fat Frozen Dairy Dessert - Standards
§ 25-5.5-306. Sherbet - Standards
§ 25-5.5-307. Water Ice - Standards
§ 25-5.5-308. Adulterated and Misbranded - When
§ 25-5.5-309. Administration and Enforcement
§ 25-5.5-311. Products Detained or Embargoed - When