No. Maybe it's a cultural/language thing.
Here in 'Murca, we have at least 6 different variations on frozen desserts.
Sorbet (or sherbet, the Americanized name) which is non-dairy, usually based on
fruit juice and/or fruit purée)
Ice Cream - typical mixture of cream, sugar, and flavoring ingredients
Ice Milk (or soft-serve) which is what places like Dairy Queen sell. Like ice
cream, but lower fat content and usually served out of a machine, soft, swirled
onto a cone or into a dish.
Frozen Custard is like ice cream, but also contains eggs. If done properly, is
extremely smooth and rich.
Frozen yogurt is like ice cream, but also contains yogurt cultures
Gelato - if made traditionally, contains more whole milk than cream and has
half the fat of ice cream. Is served warmer and softer, and is very smooth.
We'd had plenty of the first 5 over our lives. But when we discovered Gelato,
the others (except custard) pale by comparison.
Except Ben & Jerry's Phish Food, which is, as far as I can tell, the way God
intended ice to be made.
Paul Braun
Certified Music Junkie
"It's such a fine line between stupid, and clever." -- David St. Hubbins
"Music washes from the soul the dust of everyday life" - Harlan Howard
On Jun 30, 2013, at 0:25, Chris Barker <ftog@xxxxxxxxxxxxxx> wrote:
> Paul
>
> Are you saying that you came to ice cream very late in life? How could you
> have lived before it? And did you know that, barring the fat or calorie
> content, that ice cream has a low GI, and is therefore OK? :-)
>
> Chris
>
> On 30 Jun 2013, at 00:44, Paul Braun <pbraun42@xxxxxxxxx> wrote:
>
>> My wife and I are huge gelato fans. First time we ever tried it was at a
>> restaurant in The Venetian in Vegas. Was so incredibly smooth... We were
>> hooked.
>
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