Ahhhh, summer. Sun, heat, breezes, long days. Well, it hasn’t been too hot in my little corner of SoCal, but, I’m sure that the heat will come back with a vengeance, and it’ll probably feel like 100 degrees for the rest of the year. Sometimes the only way to cool off is with a tasty frozen treat. (And ice cream is my favorite dessert! Yummy!)
Here’s a tip: If you seal your ice cream container in an airtight plastic bag in the freezer it will result in fewer ice crystals and better flavor due to the ice cream not absorbing other food odors.
If wanted to know what sorbet is, as opposed to ice cream (or, even if you hadn’t wondered before), here’s a list of different treats and what they are:
Frozen Yogurt: made from yogurt and resembles soft-serve ice cream, has less cream and more milk than ice cream. The freezing process can kill off the live yogurt cultures, so be sure to read the label if you are looking for these health benefits.
Gelato: Italian ice cream that doesn’t contain as much butterfat or air as regular ice cream, so it has a denser texture.
Granita: Italian Ice (called granite in France) is a frozen mixture of water, sugar and liquid flavorings, and usually has a slightly granular texture.
Ice Cream: Some ice creams that I’ve made include: Dark Chocolate Truffle Ice Cream with Toasted Almonds, Honey Rosemary Ice Cream, Baseball Nut, Classic Mint Chocolate Chip Ice Cream, Eggnog Ice Cream, and Oatmeal Crunch Ice Cream.
Ice cream is a mixture of cream, milk, sugar, and flavoring. It may also contain eggs or egg yolks to make the custard base. To be called ice cream, it must contain at least 10% butterfat (but many versions have more than 10%). Air is whipped into the mixture to make the texture creamy.
Ice Milk: like ice cream except that it has less butterfat and milk solids. It has a lighter less creamy texture and fewer calories than ice cream.
Sherbet: frozen mixture of sweetened fruit juice (or wine), milk, water, and sugar. Sherbet may also contain egg whites or gelatin, so if you’re vegetarian, be sure to read the labels. Sherbet is lighter than ice cream but richer than granita. Some that I’ve made include: Buttermilk Sherbet, and Meyer Lemon Mascarpone Sherbet.
Sorbet: French word for sherbet (Italians call it sorbetto), and is made from fruit or fruit juice and sugar, should be dairy free, and has a softer consistency than sherbet.
Other types of ice creams you may see at the store:
Light ice cream: made with more milk than regular ice cream & has at least 50% less total fat, or 33% fewer calories than the original product.
Lowfat ice cream: a standard label, meaning the ice cream has a maximum of 3 grams total fat per serving.
Nonfat ice cream: also a standard label; this one means that it has less than 0.5 grams of total fat per serving.
Premium ice cream: often has up to 20% butterfat.
Reduced fat ice cream: has at least 25% less total fat than the “original product”.
oh, and here’s some sauces you can drizzle over your ice cream (click on the photo for the recipe)…