Sunday, July 26, 2009
Calling all ice cream lovers! This is the second post of a two-part look at all things ice cream from A to Z. For the first part of "A" is for A La Mode, which covers a la mode to ice cream cones, click here.
Italian Ice: made with concentrated syrup or fruit purees, Italian ice is made in the same process that ice cream is, but does not contain milk, eggs or cream -- only fruit or fruit-flavored ingredients. Unlike snow cones, Italian ice has very small flavored ice crystals giving it a smooth, cold texture.
Juice Bar: just what it sounds like, juice bars are made of fruit juice and/or pulverized fruit, which is frozen on a stick.
Milkshake: dubbed a drink that "brings the boys to the yard", milkshakes are made with ice cream and milk to produce a delicious, drinkable dessert. Though today malt is an ingredient that's often left out, this used to be a staple milkshake ingredient of yesteryears.
Popcicle: a popular American brand of ice pops, the Popcicle was invented by an 11-year-old boy who left his mixed powdered soda pop and water outside with a stirring stick and discovered the next morning that the mixture had frozen to the stick! Popcicles are made of 90 percent water, and the rest is artificial flavoring. Later the Creamsicle was created, a dessert comprised of vanilla ice cream on a stick surrounded by sticky sweet frozen fruit flavoring. Next came the Fudsicle, a creamy chocolate flavored variation of this sticked sweet.
These pretty Triple-decker Citrus Pops are made with three different
kinds of fruit juice for a fresh twist on the traditional Popsicle.
Photo Source: MyRecipes
Push Pop: typically made of sherbet, and sometimes ice cream. Push Pops are a similar concept to ice cream cones - the treat is revealed as it's eaten via a plastic cup and stick which, when pushed, causes the sherbet to rise.
Semifreddo: Italian for "half cold", semifreddos can include a number of chilled or partially frozen desserts including frozen custard, ice cream cake and fruit tarts. Fortunately for those without ice cream machines, you can still make semifreddos in your freezer! Dried fruit and nuts are popular additions to semifreddos.
This semifreddo, or half-frozen dessert, has a chocolate custard center
with an Oreo crust. Assembly time required is less than an hour.
Photo Source: Brown-Eyed Baker
Sherbet: sherbet is similar to sorbet, except that sherbet contains dairy products like milk and/or eggs while sorbet does not. Sherbet has a smooth texture that's more similar to ice cream, and in the U.S. it contains between one to two percent milkfat.
Smoothie: a recently popularized drink that typically, although not always, has a fruit base. Smoothies can be made with any combination of fruit juice, milk, yogurt, frozen fruit and other ingredients. Many smoothie shops have popped up around the nation in recent years with some of the most popular being Smoothie King, Jamba Juice and Planet Smoothie. These shops often offer mix-in nutritional supplements such as caffeine, vitamins, fiber and more.
Smoothies come in all colors and flavors with this unusual blend
containing a mixture of honeydew melon, kiwis and green grapes.
Photo Source: eHow
Snowcone: crushed ice served in a paper cone with fruit syrup flavoring in varieties such as cherry, grape, blue raspberry or the iconic rainbow snowcone.
Sorbet: made with sugar, fruit and ice rather than cream, milk and eggs, sorbets are a tart and tasty fat-free frozen treat. Occasionally egg whites may be used for body.
Sorbetto: often used interchangeably with sorbet, sorbetto is more strongly flavored than sorbet but is made using the same process.
This sweet tart sorbetto is the perfect cool down treat for a
hot summer day.
Photo Source: Epicurious