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Whats the di erence?


Ice cream or frozen dessert? Gelato or frozen yogurt? A look at what makes ve frozen dairy products di erent

Ice cream

en dessert Froz

Gelato

Soft serve

zen yogurt Fro

Custard base
What makes it ice cream:
Modern take on traditional base of milk, cream, sugar and egg yolks Milkfat: Over 10% (upwards of 16% in premium); usually fresh sweet cream Milk solids: 9-12%; usually skim milk Air: Upwards of 50% (comes from the churning process) Stored at -15C; served frozen Factory-made ice cream usually uses guar/locust bean gum instead of eggs
of Canadians are confused about the ingredients in ice cream and frozen dessert

di erence Biggest

di erence Biggest

di erence Biggest

di erence Biggest

di erence Biggest

Little to no dairy
Use of cheaper products such as: Dairy products with no butterfat; Alternative of Canadians believe there is fats made from animal a big di erence between ice or vegetable cream and fats, or; frozen dessert Imported, edible oil products such as palm kernel or coconut Many products once labeled ice cream have now quietly changed to frozen dessert as cost cutting measures dont meet requirements

Less air
Base has more milk than cream Milkfat: 4-8%; usually fresh sweet cream Air: 20-35%; churned at a slower speed than ice cream, resulting in a denser product with more intense avours Stored and served at a higher temperature than ice cream, usually not quite frozen Typically avoured with fresh fruit purees, cocoa and/or nut pastes Originated in Italy and became popular in the 1920s and 30s
of gelato is handmade in Italy

Storage temp.
What makes it soft serve:
Pre-mixed soft serve is stored at 3C and frozen quickly on way out of machine Milkfat: 3-6% Air: Varies from 0-60%; ideal is 33-45% Originated in the U.S. in the 1930s, although there is debate about who created it: In 1934, Tom Carvel got a at tire on his ice cream truck and began selling his melting ice cream to people. Two years later he opened his rst store In 1938, J.F. McCullough and hi son developed a soft serve formula and went on to start Dairy Queen
The higher the air content, the creamier, smoother and lighter soft serve is.

Yogurt base
What makes it frozen yogurt:
Yogurt culture is used instead of cream Milkfat: 0.55-6% Milk solids: 8-14%; usually skim milk Animal gelatin or vegetable additives used as stabilizers Typically easier to digest, but not all varieties have active yogurt cultures It is a myth that frozen yogurt is better for you; many factorymade frozen yogurts are, for the most part, ice cream with added yogurt powder Originated in the U.S. in the 1970s by H.P. Hood; the product was called Frogurt
Original frozen yogurt was too tart it didnt take o until the 80s when more sugar was added.

What makes it frozen dessert: What makes it gelato:

77%

55%

Products with this symbol are made from Canadian dairy; frozen desserts use imported ingredients.

55%

Sources: foodsci.uoguelph.ca; Wikipedia; about.com; dairygoodness.ca; buzzle.com; di en.com; recipes.howstu works.com; thekitchn.com; Dairy Farmers of Canada

SUSAN BATSFORD, GRAPHICS EDITOR, TWITTER @SBATS1; INFOGRAPHIC BYMEGAN DINNER/QMI AGENCY