Confused as to what the difference actually is between each of the manifold frozen desserts out there? Here’s our guide
Traditionally made from fresh, full fat cream, often turned into a custard mixture as the starting point and churned. According to Fortnum & Mason, English ice-cream is another delicacy entirely, since the cream in this traditional recipe is churned more to give it a thicker, creamier consistency.
Italy’s own version of ice-cream classically contains less fat, since it uses milk (instead of cream) and fewer egg yolks. The mixture is churned more slowly than ice-cream, and therefore does not increase as much in volume, which means the consistency of gelato tends to be less airy. As a result, gelato has to be served at a slightly warmer temperature than ice-cream.
This is, quite unsurprisingly, made with yoghurt. Typically, frozen yoghurt contains less fat than ice-cream, although additional milk fat is often added to the mixture in commercial production. It often has a slightly sharper edge to its flavour.