Types of ice cream

Cream ice cream, gelato, custard, sorbet, sherbet, granita, frozen yogurt, mochi and rolled ice cream — how they differ, what they are made of and how they are made.

• Classic cream ice cream

  Rich ice cream made from milk and cream, with or without eggs. More fat and air than gelato.

• Italian gelato

  Denser and more intense: less fat and air, more milk, served warmer.

• Frozen custard

  The American egg-rich cousin of ice cream: plenty of yolks, a silky dense texture and little air.

• Sorbet

  Fruit, water and sugar, no milk. Fresh, intense and naturally vegan.

• Sherbet

  A fruit sorbet with a little milk or cream — creamier, but still light.

• Granita

  Sicilian shaved ice made from fruit, coffee or almonds. All you need is a freezer and a fork.

• Frozen yogurt

  Yogurt ice cream with a pleasant tang. Lighter, but it needs careful balancing.

• Mochi ice cream

  A ball of ice cream wrapped in soft glutinous rice dough — a Japanese-American hand-held dessert.

• Rolled ice cream

  A liquid base is spread on an ice pan and rolled into tubes — a show right before your eyes.