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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.

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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.

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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%

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Sherbet

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

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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.

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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.