Frozen treats — particularly ice cream — are for every emotion and every season. Whether it’s cold, you’re sad, it’s sunny or you’re mad, a frozen treat is sure to leave you happier than it met you.
Most of the time, when people think ‘frozen treats’, they think ‘ice cream’. At best, they’d think ‘frozen yogurt’. Contrary to popular convictions, there are a myriad of frozen treats available to tickle your taste buds at any given point in time.
Does ‘sorbet’ or ‘sherbet’ sound familiar? Does ‘gelato’ ring a bell? Here’s a guide to some of the most popular frozen treats the world of sweets has to offer:
Frozen Custard is a super creamy treat which bears a lot of semblance to Ice Cream — save for the fact that it has an egg yolk base. According to the United States Food and Drug Administration (FDA), frozen custards have to contain at least 10 percent milkfat and 1.4 egg yolk solids per weight. These treats are commonly found in the Midwest or South of the USA
Frozen yoghurt — often called ‘Fro-yo’ by annoying people — has become increasingly popular as the years have gone by. While there is no FDA-approved definition to frozen yogurt, these treats are notably lower in fat than classic ice cream. Their tart flavour sets them apart from many frozen treats. Sweet Kiwi and Pinkberry have carved a nice little niche for themselves with Frozen Yogurt.
Gelato means ‘ice cream’ in Italian. However, gelato, as we know it, is pretty different from what we recognise as ice cream. Just like ice cream, gelato has a custard base. It varies from ice cream in the sense that gelato is denser. This can be attributed to the fact that it has less air churned into it during the freezing process. Gelatos contain less milk fat and no egg yolk, as well. Also, gelato is traditionally served at temperatures warmer than ice cream. This gives it a softer, glossier texture. Hans & Rene serves gelato (and sorbet) not ice cream.
A favourite across the globe, ice cream is pretty straightforward in definition. According to the FDA, any frozen treat that contains more than 10% milk fat is deemed ice cream. Milk fat percentage aside, the treat must also be churned during freezing and be sweet.
With ice cream, feel free to get adventurous with flavours, toppings and everything in between.
Sorbet is the perfect frozen treat for individuals who are either lactose intolerant or do not fancy dairy — vegetarians. Sorbet is made with water, fruits and sugar. The mix is churned in an ice cream machine, which gives it its unique texture but it contains no dairy whatsoever.
Sorbet is usually as a palette cleanser.
Sherbet is the lovechild of ice cream and sorbets. At the core, sherbet and sorbet are very similar. They are both made with fruit and sugar. Sherbet takes it up a notch by with the addition of milk milk. The milk fat percentage is kept at minimal levels — less than 3%.
Slushies — or however you choose to spell them — refer to frozen carbonated drinks. Think Coke or Fanta when it’s been kept in the fridge and it forms those little flavoured icicles.
Professionally, these are made by churning these beverages while frozen. The churning takes place in a machine that doubles as a dispenser.
Granita (Italian Ice)
Granita is very similar to sorbet. They contain the same ingredients — fruit base, sugas and water. The only difference between granita and sorbet is the texture. While sorbets is smooth, granita has a rough, loose texture, which leaves them looking like icy flakes.