Classification of Ice Cream

According to software and hardness

Gelato: Hard ice cream has an expansion rate of 80% -100% and hardens to facilitate packaging and transportation. Created by Italians, it is mainly processed in factories, frozen and sold in stores, so it can be seen from its appearance that it is relatively hard, and the particles of ice inside are relatively coarse.

Soft ice cream (American ice cream): Soft ice cream does not undergo hardening during production and has an expansion rate of 30% -60%. It can generally be made and sold on the spot using an ice cream machine. Usually, a soft ice cream contains about 1.6 times more nutrients than an equivalent volume of hard ice cream; Unhardened soft ice cream will also be smoother and more fragrant. Soft ice cream was invented by J. Lyons and Co. in the 1930s in England. Former British Prime Minister Margaret Thatcher, who worked as a pharmacist at the company at the time, also participated in the development of soft ice cream emulsifiers.

According to the main material

·Cream ice cream: an ice cream mainly made from "cream" as the raw material, with a smooth and comfortable taste, but also with the high calorie hazards of cream

Yogurt ice cream: an ice cream dessert made from "yogurt" ice cream powder or paste using a yogurt ice cream machine. Rich in active probiotics, it helps improve immunity. It is now very popular in European and American countries and has begun to be welcomed domestically in China.

Fruit and vegetable ice cream: a soft ice cream made by combining "fresh milk and fresh fruit sauce".

Sainte: A soft ice cream made by mixing various ingredients such as milk, candy, fruit juice, jam, cream, etc. (some Saintes also have egg yolks). There are flavors such as strawberry, cherry, chocolate, peach, etc.

According to the ingredients

Fruits: cantaloupe, strawberry, banana, mango, lemon, orange, apple, cherry, blueberry, kiwi, grape

Vegetables and plants: vanilla, taro, matcha

Nuts: peanuts, walnuts, almonds

Other: chocolate, cocoa, cream, yogurt, cookies