(EN) – The Ultimate Ice Cream Glossary, A to Z | Daniela Galarza

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Despite our global economy, many regional ice cream styles have stayed stubbornly regional. No one outside of New England calls a milkshake a “frappe.” Ask someone outside of the San Francisco Bay Area what an Its-It is and they might look at you funny. In Massachusetts, “Hoodsies,” and their wooden spoons, were a classic summer treat.

But what is ice cream, as its most basic? American-style ice cream is a base of cream, milk, sugar, and often eggs that is cooked, cooled, and then churned in a frozen container until it partially freezes while air is incorporated, yielding a frozen but creamy treat. The ratio of dairy fat to sugar is crucial to the product’s final texture. Flavorings like vanilla and chocolate are usually added before the ice cream base is churned. Philadelphia-style ice cream does not contain eggs and is usually sweeter. Milk ice is made without cream; French-style ice cream is always made with cream and eggs; Italian gelato is made with more milk than…

via www.eater.com


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