Cracking the Code on Frozen Treats

According to guidelines administered by the U.S. Food and Drug Administration, both ice cream and frozen custard must contain at least 10 percent milk fat (along with milk, cream, sweeteners, flavorings, and so forth). The main difference between them is eggs. Frozen custards must contain at least 1.4 percent yolks by weight. The resulting frozen treat is eggier and richer than ice cream.

Egg yolks are optional in ice cream bases. “French-style” ice cream is made with a custard base relying on egg yolks. "Philadelphia-style" ice cream, made without eggs, is a simpler ice cream base but often lacks some of the richness and creaminess that egg yolks contribute.

While gelato is a close cousin to ice cream, there are key differences: Gelato typically has less cream and more milk and is served at a warmer temperature than American-style ice cream. The lower fat percentage and higher serving temperature allow its concentrated, pure flavors to taste more intense than those of ice cream; these same factors also keep gelato soft and creamy.

Sorbet is made with just a few primary ingredients—fruit, sugar, and water. A well-made sorbet is almost as creamy and smooth as its dairy-based relative, gelato, but rather than finishing with mouth-coating richness, it should be delicately icy and dissolve on the tongue, leaving behind an echo of clean, concentrated fruit flavor.