ROLLED ICE CREAM

Rolled ice cream is a sensational Thai frozen dessert.

Unlike most ice creams made ahead of time in an
electronic ice cream machine, rolled ice creamalso
known as stir-fried ice creamis made to order by
hand. According to Forbes, street vendors in Thailand,
Malaysia, Cambodia, and the Philippines can whip up
this frozen treat in about 2 minutes.

The ice cream is made by pouring a base of sweet

milk on an extremely cold (-35C) steel surface that
resembles a pizza pan to Westerners. Paint scrapers
or metal spatulas are then used to chop toppings into
the base and scrape it around to create air. Once the
base is frozen solid, it is spread thinly and scraped at
an angle to create the magnificent rolls of ice cream.
The rolls are then placed carefully in a cup and
topped with items like whipped cream, chocolate
sauce, and fresh fruit.
 HARD ICE CREAM
Traditional or regular ice cream made with cream and/or
milk, sugar, and may contain eggs, stabilizers and other
flavoring ingredients such as vanilla, chocolate, fruit and
many other add-ins. It generally consists of 20% cream and
10% milk. At least 10% fat.
 FRENCH ICE CREAM
It is almost similar to the traditional or
regular ice cream made with a custard
base containing cream and/or milk, egg
yolks or whole eggs, sugar, stabilizers and
other flavorings.

The egg yolks lend a pale-yellow color to

it and also give it a richer, smoother
consistency and mouthfeel.
SOFT ICE CREAM OR SOFT SERVE

Air is introduced during freezing.

It is softer than regular ice cream.
Generally lower in milk fat (3%-6%).
Produced at temp about -4C.
Overrun can be up to 33%-45% of the
total volume of the product.
Smoother, lighter creamy, soft and
appears whiter than regular ice
cream.
 LIGHT ICE CREAM
It contains at least 25% less milk
fat than regular hard ice cream.
Reduced sugar by adding sugar
alcohols
It generally consists of:
4 grams of fat or less
Around 120 calories
3 grams or less of saturated fat
No more than 10 milligrams
cholesterol per serving
15 grams of sugar or less per
serving.
 LACTOSE FREE ICE CREAM

It is made with added lactase

enzyme and therefore
contains no detectable
making it more easily
digestible for people with
lactose intolerance.
 GELATO
Italian based ice cream.
Gelato, by comparison to regular ice cream,
uses more milk than cream, so it doesn't have
nearly as much fat.
Due to low fat the main flavoral ingredients
really shines through.
Gelato is churned at a much slower speed,
which introduces less air into the base
It usually uses fewer (or none).
Served at a slightly warmer temp so its
texture stays silkier and softer.
 FROZEN YOGURT/ FROGURT/FROYO

It is a frozen dessert made with yogurt and

sometimes other dairy products.
It is usually more tart than ice cream
lower in fat (due to the use of milk instead of
cream).
Usually consists of milk solids, some kind of
sweetener, milk fat, yogurt culture
(Lactobacillus bulgaricus and Streptococcus
thermophilus ), natural or artificial flavorings,
and coloring.
 TAIWANESE SNOW CREAM
Made by freezing a giant cube of
milk and water, which is then
shaved into thin strips and then is
topped with boba, fresh fruit,
sweetened condensed milk,
chocolate, and more.
It is fluffy and gives the appearance
of ice flakes.
 KULFI
popular frozen dairy dessert from the Indian
subcontinent.
it is denser and creamier than regular ice
cream.
Due to its higher density, takes a longer time
to melt than regular ice cream.
The traditional flavor are cream (malai), rose,
mango, cardamom (elaichi), saffron (kesar or
zafran), and pistachio.
preparation by slow freezing, renders a
unique smooth mouth feel that is devoid of
ice crystals.
 SORBET
Sorbet is served as a non-fat or
low-fat alternative to ice cream.
The word "sorbet" is derived from
the Arabic word "Sharbat"
(fragrant mashed fruit drink).
Sorbet is a frozen dessert made
from sweetened water with
flavouring (typically fruit juice or
fruit pure, wine, liqueur or, very
rarely, honey).
The alcohol added lowers the
freezing temp resulting in soft
texture.
It lacks any dairy product.
 FALOODEH/PERSIAN ROSE WATER ICE
It is an Iranian cold dessert.
It consists of thin vermicelli-sized
noodles mixed in a semi-frozen syrup
made from sugar and rose water.
The noodles are made from either
potato starch, corn starch, rice starch or
arrowroot starch.
 DONDURMA
Dondurma is Turkish or
Azerbaijani ice cream.
It typically includes the
ingredients milk, sugar, salep,
and mastic.
Salep provides it a firm
texture.
Mastic, a resin that imparts
chewiness.
It has melt resistant
properties.
MOCHI