Today you can enjoy a icy dairy treat in just about every corner of the globe. Any way 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 favorite forms of these tasty desserts and what makes the different?
Ice cream - to be labeled as ice cream in the Usa a product must comprise 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 customary level creamy texture. There are generally two types, "Philadelphia" style and "French" style, the latter is made with a custard base while the previous has no eggs.
Yogurt Ice Cream Cake
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 commonly has a much higher egg article of as well
Sorbets, sherberts and granitas- are roughly identical products that don't comprise any or only a small estimate of milk; these are a often a fruit puree mixed with ice. The will be less level and often have very intense taste. These were the forerunners of ice cream and remain very popular.
Semifredo or icy 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 microscopic air article 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.
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