How Well Do You Know Your Frozen Desserts?

The difference between ice cream, custard, gelato, and other frozen desserts--including one you've never heard of.

By Meaghan Cameron
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    Ice Cream

    For an ice cream to really be a true ice cream it must contain no less than 10% milkfat. Many low-fat ice creams and certainly all fat-free ice creams are not true to the definition.

    Custard

    Is the same as ice cream except with a higher concentration of egg yolks, making the dessert richer. It can also be called French ice cream.

    Gelato

    Can be made in the style of a premium ice cream, but it is distinct in that it incorporates less air than ice cream and tends to have a slightly lower butterfat percentage: 3-10%

    Sherbet

    A frozen pasteurized mixture of fruit and water that can contain milk or another dairy ingredient. It contains between 1-2% milkfat.

    Sorbet

    Technically a sorbet is a water ice in terms of the FDA. Prepared the same as a sherbet except that it does not have to be pasteurized and it contains no milk or eggs, except possibly egg whites.

    Mellorine

    Included in the FDA labeling document, this dessert is an ice cream-like substance made with vegetable or animal fat instead of butterfat.

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    Your Comments

    • http://pulse.yahoo.com/_BUBG5I3TNAGONA4FYN7KJUF7QA 刘竺婷

      good points.

    • http://pulse.yahoo.com/_BUBG5I3TNAGONA4FYN7KJUF7QA 刘竺婷

      good points.