Sorbet
This frozen delight contains just fruit and sugar—no dairy. It’s often churned in an ice cream maker, which makes it scoopable but not creamy. Restaurants use sorbet as a palette cleanser during multi-course meals because its intense fruit flavor is extra refreshing. Bonus: it’s incredibly easy to make at home. Try our no-churn Raspberry-Peach Sorbet or Mango Sorbet.
Gelato
“Gelato” means “ice cream” in Italian. But the two are not exactly the same. While gelato has a custard base like its American cousin, it also contains less milk fat and has less air churned into it during freezing, which makes its texture denser. Also, because gelato is traditionally served at a slightly warmer temperature than ice cream, it feels a bit softer and looks glossier.
Frozen Custard
This uber-creamy treat is exactly the same as ice cream, except for the addition of egg yolk to the base. It tends to be dense and soft (more the texture of soft serve than hard ice cream), and is most commonly sold in the Midwest and South.
Pure Ice cream
Real ice cream is made from 100% dairy – milk, and products made from milk (including cream, skim milk powder, and whey powder). Frozen desserts are made with vegetable oils, like palm, kernel, or coconut oil.
Liquid Nitrogen Ice-cream
This liquid nitrogen ice cream recipe is a bit of a departure for me - as anyone who reads this site regularly will recognize. I wasn't much of a science geek in college. At the time I was more interested in apertures than atoms, cyanotypes over cryogenics, and vignetting before viscosity. My interest in chemistry pretty much started and stopped in the photography lab. So, it is with a bit of wide-eyed wonderment and curiosity that I observe the molecular gastronomy movement. Watching what is going on is both exciting and intimidating - the laboratory is melding with the kitchen and vice versa. A whole new vocabulary of textures, tastes, and techniques is emerging and evolving.
Gluten-Free Ice Creams:
Gluten-free ice creams are for people who have celiac disease or people suffering from gluten sensitivity. Celiac diseases are hard to inspect and thus special care should be taken for these people. For people having such problems, it is important to always choose gluten-free ice creams so as to not face any problems while enjoying this dessert.
Lactose-Free Ice Creams:
Lactose is a kind of sugar that is generally found in milk and most dairy products. There are many people who have lactose intolerance, which means that they have a problem with digesting lactose. To be specific, lactose intolerance does not mean that you are allergic to milk or dairy products, but it simply means that you will feel bad after consuming any of the dairy items.
Thus, for such people, ice creams that are lactose-free are the best choice. This helps people to enjoy these amazing ice cream desserts without feeling bad or different.
Soft Ice Creams:
These soft ice creams are prepared at higher temperatures than regular ice creams. The production process conducted at a higher temperature helps the ice cream mixtures to be soft, smooth and creamy for the maximum amount of time. These ice creams are generally softer than the regular ice creams and are preferred by senior citizens who may have problems in digesting and eating the normal hard ice creams.
Hard Ice Creams:
This is the traditional type of ice cream which is made using milk, sweeteners, cream, eggs, sugar, and stabilizers. These ice creams are found in shops, cafes and ice cream parlors in different ice cream flavors list. These are the regular ice creams that you eat without any special procedure or ingredient added for safety reasons. If you don’t have any problems with either your digestion or eating habits, you can simply eat these ice creams without worrying about anything else.
French Ice Creams:
If you are thinking that French ice cream would only be popular in France, then the popularity of these ice creams in the entire world would certainly surprise you. These ice creams are made using a custard base along with milk, cream, egg yolks, etc. These ice creams are also popularly known as custard ice creams.
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