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