Ice Cream, Gelato, Sherbet, & Sorbet

Posted by on Aug 7, 2012 | One Comment

What is the difference between ice cream, gelato, sherbet, and sorbet?

Although some of the differences may seem subtle, these frozen delights are quite different. Here’s a rundown of your favorite frozen treats:

Ice Cream

Technically, in order for ice cream to be called ice cream, it has to have at least 10% milk fat by law (at least in the United States). Ice cream is the creamiest out of the three and often starts out as an egg-based custard, although not all ice creams have egg in them. By the way, why is there a law stating that ice cream needs to have at least 10% milk fat?  That appears to be 100% pointless.

Gelato

Gelato usually has a fat content of 5%-8% depending to the flavor and contains a higher percent of whole milk than cream if compared to ice cream. Gelato is usually churned as much slower speeds therefore only adding about 30% to 35% of air in as opposed to 50% to 100% of air in ice cream. Lastly, gelato is usually served at a temperature of 7 degrees F, whereas ice cream is served completely frozen at -10 degrees F. This makes the texture different, which is actually one of the biggest differences amongst its frozen peers.

Sherbet and Ice Milk

Sherbets and Ice Milk are generally lighter than ice cream and gelatos and contain less dairy product. With that being said, sherbet and ice milk still have a creamy texture while still being able to bring the bright flavors because of the lower fat content. I know a lot of us are accustomed to rainbow sherbet, but leave that to the kids (unless you love rainbow sherbet) and try some of the new interesting flavors found in the market today!

 Sorbet and Granita

Sorbets and granitas tend to provide a cooler mouth feel that refreshes the palate and are generally dairy-free. They are probably the easiest to make and can be made from fruit and vegetables purees, juices, wine, coffee, or tea. They are often used as palate cleansers.

Classic and French Vanilla Ice Cream

Posted by on Feb 23, 2012 | 4 Comments

French Vanilla Ice Cream

(Scroll down for Classic Vanilla Ice Cream Recipe and Video Recipe)

1½ cups of heavy cream

1½ cups of whole milk (separated into 1 cup and ½ cup)

1 vanilla bean, halved lengthwise and seeds scraped

2 teaspoons of pure vanilla extract

5 large egg yolks

¼ cup + 2 tablespoons + ¼ cup of sugar

¼ teaspoon of salt

Instructions:

  1. In a medium mixing bowl, whisk together the egg yolks and ¼ cup plus 2 tablespoons of the sugar and beat until the sugar has dissolved in the egg yolks.
  2. In a medium saucepan over medium heat, heat up the heavy cream, milk, vanilla bean (and seeds), vanilla extract, ¼ cup of sugar, and the salt until it begins to give off just a little bit of steam. Remove mixture from heat.
  3. Temper the egg yolk mixture by whisking in 1/2 cup of the cream/milk mixture and do this until you have tempered the egg yolks with a total of 2 cups of hot cream/milk mixture.  Add the tempered egg mixture back to the cream/milk mixture in the saucepan.
  4. Cook over medium low heat, remembering to constantly stir, until the mixture is thick enough to coat the back of a wooden spoon. Remember, do not be tempted to cook over high heat as this will curdle the egg yolks. (You will know it is thick enough when you run your finger over the back of the coated spoon and the mixture no longer runs).
  5. Immediately take cream mixture off the heat and transfer to a bowl. Refrigerate for 1 to 2 hours, or until completely chilled.
  6. Add the chilled cream/milk mixture to an ice cream maker and make as instructed.
  7. Remember that the ice cream will increase in volume as it freezes so do not overfill the ice cream maker.
    1. For softer ice cream, serve immediately.
    2. For a firmer ice cream, transfer to a container and freeze for at least an hour or overnight.
    3. Serve and enjoy!

Simple Vanilla Ice Cream

1½ cup of heavy cream

1½ cup of whole milk

¾ cup of sugar

1½ tablespoons of pure vanilla extract

¼ teaspoon of salt

Instructions:

  1. Mix all ingredients together until sugar has dissolved. Chill for 30 minutes.
  2. Add the chilled cream/milk mixture to an ice cream maker and make as instructed.
  3. Remember that the ice cream will increase in volume as it freezes so do not overfill the ice cream maker.
    1. For softer ice cream, serve immediately.
    2. For a firmer ice cream, transfer to a container and freeze for at least an hour or overnight.
    3. Also, this simple vanilla ice cream can be used as a base for strawberry, mango, coffee, and cookies n’ cream ice cream flavors! The flavor ideas are endless!
    4. Serve and enjoy!