Specifications include, but are not limited to: 1.The butterfat content of all ice cream and frozen desserts shall meet or exceed the minimum requirements of Article 4A of the Agriculture and Markets Law of New York State.2.The butterfat content of vanilla ice cream and chocolate ice cream shall not be less than 10%. The butterfat content of ice cream, which contains fruits, nuts, chocolate, or other bulky flavors, shall be not less than 10% before addition of these ingredients. 3.Ice cream may not contain more than 0.5% of a high grade stabilizer.4.The overrun (amount of air) shall not exceed 100%. 5.The butterfat content of the ice cream in chocolate-covered ice cream shall not be less than 10%. Total milk solids shall be not less than 20%. 6.Chocolate ice cream shall contain not less than 8% nonfat milk solids. All other ice creams shall contain not less than 10% nonfat milk solids except ice cream which contains fruits, nuts or other bulky flavoring, which shall contain not less than 10% nonfat milk solids before addition of these ingredients. 7.Ice cream and frozen desserts shall not contain synthetic or imitation flavorings or concentrates, only pure extracts or syrups. Fruit-flavored ice cream shall contain only pure fruits.8.Added coloring shall be harmless and shall comply with all Federal and State requirements and regulations. 9.Except as specified, all novelty ice cream products shall comply with the specifications for ice cream.10.Novelty ice cream on a stick shall be individually wrapped in waxed or glassine bags. The stick shall be made of wood and shall be flat with rounded ends. Wooden spoons with rounded ends shall be supplied with all cup specialties.