Because Similar on the Outside Doesn’t Mean Same on the Inside
|Main Ingredients||Butterfat||Serving Temperature||Air||Calories (per 100g serving, average)||Characteristics|
|Ice Cream||Heavy Cream, Whole Milk, Sugars||minimum 10%||-4F/-20C to 6F/ -15C||30-100%||220||Fluffy, fatty, creamy, smooth|
|Frozen Custard||Heavy Cream, Whole Milk, Sugars, Egg Yolks.||minimum 10%||10F/-12C to 20F/-7C||20-25%||200||Dense, rich, smooth, creamy|
|Gelato||Whole Milk, Heavy Cream, Sugars||minimum 3%||12F/-11C||30-35%||160||Dense, intensely flavored, creamy, warmer mouthfeel|
|Frozen Yogurt||Milk, Yogurt, Sugars||0% to 10%||12F/-11C to 18F/-8C||35-65%||90||Dense, colder mouthfeel, less creamy|
|Sorbetto||Fruit, Water, Sugars||0%||12F/-11C||25-35%||115||Intensely fruity, refreshing, clean, slightly colder and less creamy|
|Sherbet||Fruit, Water, Milk and/or Heavy Cream, Sugars||1-3%||-4F/-20C to 6F/ -15C||30-35%||120||Less intense fruit flavor, slightly creamier than sorbetto, but less than dairy-based desserts|
- This chart reflects percentages and calories that, on average, are based on a 100g serving of one particular flavor. Numbers can vary based on recipes, ingredients, processing equipment, etc.
- For ice cream especially, the fat % can vary widely. Generally, commercial ice cream can be 10-18%, or even higher, and recipes people use in their home machines can be near 25%.
- Ice cream’s ideal serving temperature is actually the same as gelato, however it is usually served at a lower temperature within the range showcased on this chart.