Dessert Notes

Editing the Draft Folder continues...

Look at this! This is a post I must have written up sometime in early 2015, that I actually brought back later in an unrelated rambling thing. I only chose not to erase it because it was so succinct.

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Why this was occupying my attention I can't figure. Maybe it was because of a conversation with Corrie...

So, I looked up some information upon learning that sherbert has dairy. The following rambling shenanigans concerns frozen iced-creams desserts, and their differences and similarities. In case anyone ever wanted this information all in one place...

The pieces of discussion: American-style "ice cream", gelato, sherbert, and sorbet.

My computer is having a bitch of a time, since "sherbet" is the true and more widely accepted spelling; whether it's pronounced like "sher-bay" like sorbet is, I still don't know.

Okay: Sorbet traditionally has no dairy, and usually consists of sugar, fruit, and water in some form of frozen concoction.

Sherbet has some dairy, usually some milk rather than cream to make it a little creamy, but it has the least amount of dairy product of these last examples. Also, it can be found with no egg products regularly, while gelato and ice cream nowadays almost always has yolks involved.

Ice cream, American style, has a higher cream-to-milk ratio than Italian-style gelato while also having more air whipped in than gelato. The extra air and cream means it must be served colder than gelato.

Gelato usually has no cream and less air, which makes it denser than ice cream (generally) and able to be served at slightly warmer temperature. The lack of fatty cream usually makes the flavors of gelato come on more strong than ice cream,