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Sara Cammeresi

Ice cream, gelato, etc —

Sara and I wondered what the difference is between ice cream, gelato, sorbet, and is sherbet the same thing? You get the idea. The following is mostly plagarised from other web pages with a little compilation and editing.

Sorbet: A simple frozen confection, usually of fruit, which contains none of the dairy (milk, eggs, cream) ingredients that are in ice cream. Sorbet is most often fruit (sometimes wine, coffee or chocolate), sugar, water and lemon juice. Sorbet is intensely flavored and has no fat.

Sorbetto: Italian sorbet that typically has more fruit and less water than French sorbet, which makes it softer and less icy. Also called Italian ice.

Sherbet: Closer to ice cream than other frozen treats because it contains some milk or cream and occasionally egg whites. The consistency is between ice cream and sorbet, and the flavors are usually fruity. 1-2% fat, 4-6% dairy.

Granita: This French treat is similar to sorbet but is more grainy because the mixture is frozen in trays, then scraped and refrozen, which forms icy bits.

Gelato: This is the Italian word for ice cream. Gelato doesn't incorporate as much air in the manufacturing process as its American counterpart, and it has a denser, creamier texture. Made with milk, not cream. 6-8% butterfat.

Ice cream: USDA requires 10%+ butterfat, 20%+ dairy. Often 16-18%+ fat, up to 50% air.

Frozen custard: French ice cream, contains egg yolks.

Frozen yoghurt: It is what it is.

posted by Sid at 22.16 / 178     [ Comments: 0 ]