Frozen Desserts

Ice Cream – There are 2 basic types of ice cream, plain which is made without eggs and French ice cream which uses whole eggs or egg yolks as a major ingredient.  The eggs, which usually require some precooking give the French ice cream a custard quality and is one of the richest of all frozen desserts.

 

Ices – These contain neither eggs nor milk and are made with pure fruit juice, honey and crushed ice, all blended together then frozen.

 

Granitas – Are Italian ices with a snow like texture.

 

Sherbet – This is made from mixtures of light syrups.  It is a fine-textured fruit dessert generally water based.  Traditionally, sherbets are seasoned with fruits, liqueurs, or heavy wines.  Gelatin or egg white may be added to make sherbet smoother. 

 

Sorbet – This is a French version of sherbet, made in the same way.

 

Frappes – Similar to sherbet, but they have a softer texture.  Frappe may also refer to a combination of fruit or fruit puree, yogurt or milk, blended to form a thick beverage.

 

Parfaits – Consist of ice cream alternately layered with topping in a tall glass.  The topping is based on a boiled syrup to which flavoring is added, often in the form of crushed fruit or nuts.  Parfaits should be frozen without being stirred.