How ice cream differs from gelato, sorbet and other frozen desserts

Frozen milk-based desserts

Ice cream

Believe it or not, there is even a legal definition of ice cream. For example, the USDA has mandated that ice cream must contain at least 10% milk fat. In addition, it must be constantly stirred during freezing.

In the process of whipping the milk mixture, air is distributed, the content of which in the finished product should not exceed 50%. Without air, ice cream will not have such a pleasant airy consistency. The smaller the size of the air bubbles, that is, the better the ice cream is whipped, the tastier it is.

Gelato

Gelato differs from ice cream in that much less air gets into it during the whipping process. Therefore, this dessert is denser and melts more slowly than regular ice cream.

This is a traditional Italian dish. In Italy, gelato is made from whole milk without adding cream. At the same time, the percentage of milk fat in it is about 3.8%.

This dessert is made in special establishments called gelateria. So keep in mind that gelato cannot be found in ordinary kiosks in our cities.

Frozen custard

This treat is very similar to traditional ice cream. The main difference is that the frozen custard must contain at least 1.4% egg yolk. In addition, the air content of this dessert is approximately 15 to 30%. Compared to ice cream, the consistency of the cream is thicker and more uniform.

This dessert was first introduced to consumers at the 1933 Chicago World's Fair.

Frozen yogurt

It is easy to guess that yogurt is used as the basis for this dessert. It is made from milk fermented with bacteria - Bulgarian bacillus and thermophilic streptococcus. However, probiotics cannot withstand the freezing process.

Frozen desserts with little or no milk

Sherbet

Sherbet is made from fruits. It should contain at least 50% single strength fruit juice and only 1-2% milk fat.

Sorbet

Unlike sorbet, sorbet contains no milk at all. It is made only from fruits and sugar. Stir slowly when preparing sorbet. It is sometimes served in restaurants between meals as it improves digestion and refreshes the taste buds.

The appearance of this delicacy dates back to the 7th century BC. NS.

Italian ice

Also known as granita, this dessert is like ice flakes. This structure is obtained due to the fact that during the cooking process the ice is peeled off the walls of the freezer several times. Italian ice is made from syrup and fruit puree.