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Frozen dessert is the generic name for desserts made by freezing liquids, semi-solids, and sometimes even
solids. They may be based on flavored water (shave ice, ice pops, sorbet, snow cones, etc.), on fruit purées
(such as sorbet), on milk and cream (most ice creams), on custard (frozen custard and some ice creams),
on mousse (semifreddo), and others.
Ice cream
Ice cream (derived from earlier iced cream or cream ice) is a sweetened frozen food typically eaten as a
snack or dessert. It is usually made from dairy products, such as milk and cream, and often combined with
fruits or other ingredients and flavours. It is typically sweetened with sugar or sugar substitutes.
Typically, flavorings and colorings are added in addition to stabilizers. The mixture is stirred to
incorporate air spaces and cooled below the freezing point of water to prevent detectable ice crystals from
forming. The result is a smooth, semi-solid foam that is solid at very low temperatures ( 2 °C). It becomes
more malleable as its temperature increases.
Bombe
A bombe glacée, or simply a bombe in English, is an ice cream dessert frozen in a spherical mould so as
to resemble a cannonball, hence the name. The dessert appeared on restaurant menus as early as 1882.
Sorbet
In Central and Western Asia, sherbet is not an ice cream; rather, it has a solid state.