Popular frozen desserts include ice cream, gelato, soft serve, sorbet, sherbet, froyo, ice scramble, and Italian ice. Here’s our guide comparing each one of this beloved frozen sweet.
Whether it is a soft serve, an ice cream, a gelato, or others, each frozen treat has its own distinct qualities and origins.
Ice Cream.
Ice cream is one of the world’s oldest frozen sweets, with origins coming from ancient China, Greece, and Rome. To make this primitive type of ice cream, people would combine snow or ice with fruit and honey. Ice cream was also popular among the ancient Greeks and Romans, who called it “sorbet” (see below) and “frozen snow” respectively. The current type of ice cream we know today was invented in Europe in the 18th century and quickly spread across the continent and to America. Ice cream is traditionally produced with cream, sugar, and eggs and is noted for its creamy texture and delicious flavor. It is typically produced with dairy, however nondairy substitutes such as soy, almond, or oat milk can also be used.
Gelato.
Gelato, on the other hand, is an Italian frozen delicacy with a thicker texture than ice cream. Gelato is produced from milk, cream, sugar, and egg yolks and is churned at a slower speed than ice cream, resulting in a thicker consistency. Gelato also contains less air than ice cream, making it more flavorful. This treat has been around since the 16th century, and Catherine de’ Medici brought it to Italy when she married Henry II of France.
Soft Serve.
Soft serve ice cream is produced with less butterfat than regular ice cream. This makes it softer and creamier. Tom Carvel invented soft serve ice cream in the late 1930s when his struggling ice cream van broke down on a hot summer day and he needed to sell his melting ice cream quickly. He found that softer ice cream was more popular, so he began to experiment with a machine that could smooth and cream the ice cream. Furthermore, the phrase “soft serve” refers to a form of ice cream that is prepared with a machine that delivers it in a soft, semi-solid condition and may be supplied straight to the customer, as opposed to other types of ice cream that must be scooped to be served.
On the further difference between soft serve and ice cream, the FDA regulates the definition of ice cream in the United States, and they have established strict conditions for a product to be termed ice cream. Ice cream must include at least 10% milkfat and be manufactured from cream, milk, or a combination of these components, according to the FDA. Soft serve, on the other hand, has a reduced milkfat concentration, often about 5-6%, and may contain extra additives such as stabilizers or emulsifiers. Soft serve then, cannot legally be labeled “ice cream” because it does not fulfill the FDA’s minimal milkfat criteria. It’s worth noting that legislation and definitions of ice cream vary by country, but in general, the distinction is significant in the United States.
Sorbet.
Sorbet is a frozen non-dairy delicacy prepared with fruit, sugar, and water. It’s usually fruity and has a smooth, frosty texture. Sorbet is an Italian dessert that was initially offered as a palate cleanser between courses of a meal. It’s an excellent choice for folks who are lactose intolerant or vegan.
Sherbet.
Sherbet is similar to sorbet but contains a little amount of dairy, such as milk or cream. It has a creamier texture than sorbet and can be flavored with fruit or chocolate. Sherbet is thought to have originated in the Ottoman Empire as a dessert or refreshment.
Froyo.
Frozen yogurt, often known as froyo, is a frozen delicacy made from yogurt, sugar, and fruit. It has a similar texture to ice cream but contains less fat and calories. Frozen yogurt was first launched as a healthy alternative to ice cream in the 1970s, and it quickly gained popularity in the 1980s.
Ice Scramble.
Ice scramble is a Filipino frozen dessert made from shaved ice, sweetened condensed milk, and a variety of toppings. It is a popular street dish in the Philippines and is comparable to shave ice or snow cones. It is thought to have developed during the Spanish colonization of the Philippines.
Italian Ice.
Italian ice is a frozen dessert made from water, sugar, and fruit. It has a smooth, icy texture similar to sorbet or sherbet, but it is usually served in a cup or cone like ice cream. It is thought that Italian ice originated in Sicily and was brought to America by immigrants in the early twentieth century.
All of these snacks are popular due to their distinct flavor and texture. There is a frozen delicacy for every taste preference, from rich and creamy ice cream to light and refreshing sorbet. Whether you prefer a traditional scoop of ice cream or a cool sorbet, these sweets will satisfy your sweet craving.
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