Ice Cream is a delicious, sweet treat that many of us like to enjoy all year round. Whether it’s in a cone, paper tub, in a bowl at home or as part of a dessert. But what are the different types available?
Hard Scoop Ice Cream
Hard scoop ice cream generally contains more fat than softer variations. Made by pasteurising and homogenising a liquid base. Hard ice cream is made in this way to try and eliminate any bacteria. It is then allowed to cool, before freezing. It’s usually stored in tubs from which it is served.
During the manufacturing process you may find flavours mixed together, inclusions or syrups added to create interesting and unique flavours as well as classic favourites such as Neapolitan, rum and raisin or mint choc chip
Soft Scoop Ice Cream
Soft ice cream is made with less fat than harder versions. But it’s the air content that really makes the difference here. A higher air content gives it the lighter more whipped cream like texture that we have come to expect. In fact, most soft ice cream is around 40% air!
The mix is added directly into a soft serve machine where it is mixed and kept at a much warmer temperature than harder ice creams. It is served directly from the machine onto a cone or into a tub or bowl. You will find soft scoop ice cream served from ice cream vans and parlours as it is not suitable for storing at home.
Gelato
Gelato isn’t just a different name for ice cream. Originating in Italy or Sicily (the debate rages on) It’s a much silkier flavour packed product than ice cream. This is why you will often see it served in parlours with lots of different flavours, toppings and inclusions on offer.
Made with less fat than ice cream gelato rarely contains egg yolks and instead has a larger proportion of milk. It’s stored at a warmer temperature than ice cream avoiding brain freeze. It is traditionally served with a flat spatula in wax paper tubs and is seen as a more flavourful option than ice cream.
Frozen Yoghurt
Not really ice cream, but definitely deserves a mention as it has gained in popularity in recent years. Although it’s lower in fat, it actually contains a lot more sugar than regular yoghurt so you could argue that it’s not really any healthier than ice cream. It’s not just a pot of normal yoghurt that’s been frozen, it’s actually made differently too.
It’s made with milk that’s mixed with sugar, cultures and any flavourings/additives required. Frozen yoghurt has a creamy a tangy alternative, it goes well with citrus and fruit flavours and can be a refreshing treat for those that want something with a different flavour.
Sorbet
This frozen treat has been around for a long time, it’s a great alternative for those that are unable to or choose not to eat dairy. It’s basically fruit, sugar and water. It can be churned in an ice cream maker to achieve a scoopable product.
Often used as a palette cleanser in between courses at a dinner party it has a refreshing fruit flavour. Easy to make, you can easily experiment with your own recipes at home. It makes a great dessert after a heavy meal or when you have vegetarian or vegan guests at the table.