Visit Celebrity Chef every Wednesday for our new Series, Summer Ice Cream Party, where we let our love of ice cream out of the house to frolic in the summertime sun. We’ll visit some of our favorite ice cream parlors in the country, share recipes and celebrate the 4th of July in a big way. First things first, what do we mean when we say ice cream, how does frozen yogurt fit in, and where is the line drawn between sorbet and sherbet? Let’s break this all down.
Ice cream is a frozen dessert that is traditionally made with dairy (usually cream), and stirred slowly while freezing to prevent large ice crystals and to make the smooth, creamy texture we all love.
Similar to ice cream but eggs are added to make a smoother, denser dessert.
Soft Serve is much softer than ice cream because of air being introduced during the freezing process. And we may never know if it were Carvel or Dairy Queen that first gifted the world this treat.
With a texture similar to soft serve, frozen yogurt is made with milk instead of cream and is tarter than traditional ice cream. Pro tip: stay clear of gummy bear toppings, they just get hard and tough to chew.
Italian style of ice cream, Gelato is a type of soft serve but has less air incorporated.
Italian ice is made using the same process as ice cream, but uses fruit juices, concentrates or purees instead of cream and milk.
In America, sherbet is a fruit flavored frozen dairy dessert. Sherbet is not to be confused with sorbet. Sorbet is made with sweetened water and flavors, and is similar to Italian ice.
Come back next Wednesday to find out where to get the best ice cream in New York. We’re so excited we could scream, for ice cream! Sorry ’bout that last bit…