Ice Cream, Gelato, Sorbet - What Are the Different Types of Ice Cream?

Today you can enjoy a frozen dairy treat in just about every corner of the globe. However they are not all the same, ice cream in America is not the same as gelato in Italy and kulfi in India. So what are the most popular forms of these delicious desserts and what makes the different?

Ice cream - to be labeled as ice cream in the USA a product must contain 10% milk fat and more than 20% milk solids by weight. This is a relatively high level of fat and gives the American treat it's traditional smooth creamy texture. There are generally two types, "Philadelphia" style and "French" style, the latter is made with a custard base while the former has no eggs.

Gelato - traditionally made by hand in Italy it has only 7-8% fat which is less than what is required by law in the US. It usually has a much higher egg content of as well

Sorbets, sherberts and granitas- are almost identical products that don't contain any or only a small amount of milk; these are a often a fruit puree mixed with ice. The will be less smooth and often have very intense taste. These were the forerunners of ice cream and remain very popular.

Semifredo or frozen custard - a smooth, very creamy and richer alternative. It is generally not mass-produced and available only at the point of manufacture. It has a high egg content.

Frozen yoghurt-is a low or no fat alternative using milk and yoghurt in place of cream. It yields a sensation of tartness.

Kulfi is the Indian version, that is not whipped, has little air content and so is very dense. It is made by thickening sweetened milk so it has a very intense base. Combined with unusual flavors to a western palate, it makes a very unusual taste.

How is Frozen Custard Different From Other Ice Creams?

Frozen Custard was introduced at the 1933 World's Fair in Chicago and quickly spread to towns throughout the Midwestern United States and the East Coast. Today, frozen custard can be found nationwide, but what is Frozen Custard and how does it differ from other forms of ice cream that we know and love?

Frozen Custard is made fresh, every 2-4 hours and must have a minimum requirement of 10 percent butterfat and 1.4 percent egg yolk. Generally frozen custard is produced with a low overrun percentage of around 20 percent. Traditional frozen custard stores will only serve 1-3 flavors each day - vanilla, chocolate and a rotating flavor of the day. Usually frozen custard is served slightly warming than hard scoop ice cream, around 18 degrees Fahrenheit.

Hard scoop ice cream is generally higher in butterfat and overrun (14-18 percent butterfat and about 40-80 percent overrun).

Gelato is also a lower overrun product, usually about 30 percent, but has only 2-8 percent butterfat, with most Italian gelato recipes only having 3 percent butterfat and "American" gelato flavors (i.e. cookies n' cream) weigh in at the higher butterfat ranges.

Soft serve ice cream and frozen yogurt products generally have overrun in the range of 40-60 percent. Butterfat content typically range from 4-6 percent, but in the case of frozen yogurt and "non-fat" flavors can be 0 percent or has high as 10 percent for gourmet soft serve flavors.

To make Frozen Custard, Kool Technologies recommends using Stoelting / Ross Continuous Flow Freezers.

Original Article: How is Frozen Custard Different from Other Ice Creams?

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