FROZEN 101

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NUMBER ONE:

the differences between a GELATO, a SORBET and an ICE CREAM.

Gelato is made from a custard base, like ice cream, but is churned slower, giving it a denser texture. Frozen at a warmer temperature, gelato is silkier and softer than conventional ice cream.

Sorbet is made from a fruit juice base with a sugar syrup, without any dairy at all. It’s churned just like ice cream, which helps to create the smooth texture.

Ice cream is typically made with a custard base – milk, cream, sugar, and most often, egg yolks. Churning breaks up ice crystals as they form, forcing them to be smaller, while the speed whips air into the frozen base, leaving a creamy, light-textured, smooth result.

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NUMBER TWO:

IS SORBET AND SHERBET TWINS or just PLAIN OLE’ RELATIVES?

Sorbet is a fruit based frozen dessert with a little or no milk at all. And on the other hand, sherbet or sherbert is a fruit based dairy frozen dessert made with milk or cream. They’re more like relatives on the frozen side.

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NUMBER THREE:

Welcome to the Hall of Fame!

The Top One: VANILLA! classic’s the best!

The Second on the Roll: CHOCOLATE! I’ll never get enough.

The Three on the Spree: PECAN! light.

The Rumble of the Fourths: ROCKY ROAD and NEAPOLITAN! expect a rocky way ahead.

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NUMBER FOUR:

An ice cream served with pie is called PIE A LA MODE.

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NUMBER FIVE:

Shake it up!

MILK. Milk is the most important ingredient of a shake. You can’t shake a shake without a milk.

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-Khrystal

 

 

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