Return to flip book view

SOFT SERVE*—• Typically has less milkfat than ice cream• More air is incorporated into it to achieve its fluffy texture• 3% to 6% milkfat• 40% to 65% overrun• Stored at 25 degrees fahrenheit• Made with a soft serve ice cream machineICE CREAM—• Contains at least 10% milkfat• Churned as it’s frozen to give it a lighter texture• 10% to 16% milkfat• 35% or less overrun• Stored at 0 degrees Fahrenheit• Made with a batch freezerFROZEN CUSTARD—• Contains at least 1.4% egg yolk solids• Has at least 10% milkfat to give it a thicker consistencyGELATO—• Contains less cream and more milk compared to ice cream• Lower fat content than ice cream• Churned slower to give it a dense and creamy textureSHERBET—• Typically flavored with fruit• Contains a lower milkfat content - between 1 and 2%• Tends to be slightly sweeter than ice creamSORBET—• This is a nondairy dessert• Typically made with frozen juices, purees, and other flavorings like wineFROZEN YOGURT—• Process is similar to ice cream• Ingredients include yogurt culturesFROZEN TREATS 101*Typical RTU Dairy Based