Ice cream is a frozen dessert typically made from milk or cream that has been flavoured with a sweetener, either sugar or an alternative, and a spice, such as cocoa or vanilla, or with fruit, such as strawberries or peaches. Food colouring is sometimes added in addition to stabilizers. The mixture is cooled below the freezing point of water and stirred to incorporate air spaces and prevent detectable ice crystals from forming. It can also be made by whisking a flavoured cream base and liquid nitrogen together. The result is a smooth, semi-solid foam that is solid at very low temperatures. It becomes more malleable as its temperature increases.
Frozen yogurt is a frozen dessert made with yogurt and sometimes other dairy and non-dairy products. Frozen yogurt is a frozen product containing the same basic ingredients as ice cream, but contains live bacterial cultures.
Gelato is the common word in Italian for all kinds of ice cream. In English, it specifically refers to a frozen dessert of Italian origin. Artisanal gelato in Italy generally contains 6–9% butterfat, which is lower than other styles of frozen dessert. Gelato typically contains 35% air and more flavoring than other kinds of frozen desserts, giving it a density and richness that distinguishes it from other ice creams.
Granita is a semi-frozen dessert made from sugar, water and various flavorings. Originally from Sicily, it is available throughout Italy in varying forms. It is related to sorbet and Italian ice; however, throughout Sicily its consistency varies. Food writer Jeffrey Steingarten says that "the desired texture seems to vary from city to city" on the island; on the west coast and in Palermo, it is at its chunkiest, and in the east, it is nearly as smooth as sorbet. This is largely the result of different freezing techniques: the smoother types are produced in a gelato machine, while the coarser varieties are frozen with only occasional agitation, then scraped or shaved to produce separated crystals. Although its texture varies from coarse to smooth, it is always different from that of ice cream, which is creamier, and from that of sorbet, which is more compact; this makes granita distinct and unique.
A sundae is an ice cream frozen dessert of American origin that typically consists of one or more scoops of ice cream topped with sauce or syrup and other toppings such as sprinkles, whipped cream, marshmallows, peanuts, maraschino cherries, or other fruits.
Breyers is a brand of ice cream started in 1866 by William A. Breyer in Philadelphia, Pennsylvania.
Italian ice is a semi-frozen sweetened treat composed of finely granulated ice and fruit concentrates, juices, or purées, or other natural or artificial food flavorings. Italian ice is similar to sorbet and snow cones, but differs from American-style sherbet in that it does not contain dairy or egg ingredients.
Sorbet is a frozen dessert made using ice combined with fruit juice, fruit purée, or other ingredients, such as wine, liqueur, or honey. Generally, sorbets do not contain dairy products.
Mövenpick Ice Cream is a brand of ice cream of Swiss origin produced initially by Nestlé. Since 2016, Froneri - a joint venture between Nestlé and R&R Ice Cream - manufactures it.
Tartufo is an Italian dessert of gelato that originated in Pizzo, Calabria. The dessert takes the form of a ball that is composed of two or more flavors of gelato, often with melted chocolate inserted into the center or alternatively, with either fruit syrup or frozen fruit—typically raspberry, strawberry, or cherry—in the center. Typically, the dessert is covered in a shell made of chocolate or cocoa, but sometimes cinnamon or nuts are used.
Wet walnuts or just walnut topping is a dessert topping made from walnuts and maple syrup. Sometimes simple syrup, corn syrup, sugar or brown rice syrup is used instead of the maple syrup. Wet walnut topping is similar in some respects to pralines, except that the walnuts are always served in syrup, rather than as individual pieces. Some commercial preparations of premade wet walnuts exist.
Frozen dessert is a dessert made by freezing liquids, semi-solids, and sometimes solids. They may be based on flavored water, on fruit purées, on milk and cream, on custard, on mousse (semifreddo), and others. It is sometimes sold as ice-cream in South Asia and other countries.
Parfait is either of two types of dessert. In France, where the dish originated, parfait is made by boiling cream, egg, sugar and syrup to create a custard-like or meringue-like puree which is then frozen. The American version consists of layers differentiated by the inclusion of such ingredients as granola, nuts, yogurt and liqueurs, topped off with fruits or whipped cream.
Stir-fried ice cream, also known as rolled ice cream, is a sweetened frozen dessert. It is made using milk, cream and sugars as well as other added ingredients to improve the flavor. The liquid mixture is stirred to incorporate air spaces on an ice pan and simultaneously cooled to −30 °C (−22 °F). The completed rolling process results in rolls of smooth, semisolid ice cream or gelato. The rolls are placed in a vertical position in an ice cream cup, topped off with various toppings and decorations, and eaten with a spoon.
Sherbet, often referred to as sherbert, is a frozen dessert made from water, sugar, a dairy product such as cream or milk, and a flavoring – typically fruit juice or purée, wine, liqueur, and occasionally non-fruit flavors such as vanilla, chocolate, or peppermint. It is similar to, but distinct from sorbet, which lacks dairy.
Anita la Mamma del Gelato is an international family-owned brand that manufactures gelato, frozen yogurt, sorbet, and raw materials for the ice cream market. Established in 2002 in Tel Aviv, Israel, the brand has grown into a multi-national network of more than 160 locations in Israel, United States, Australia, New Zealand, United Kingdom, Spain, Cyprus, and Puerto Rico.
