This page lists all the churned or frozen desserts and treat recipes on this site, including: ice cream, kulfi, gelato, sorbet, glace, frozen yoghurt, granita, fruit ice and sherbet.

Ice Cream:

Ice cream (French glace) is a frozen dessert typically made from milk or cream that has been flavoured with a sweetener, either sugar or an alternative, and a spice, such as cocoa or vanilla, or with fruit, such as strawberries or peaches. Food colouring is sometimes added in addition to stabilizers. The mixture is cooled below the freezing point of water and stirred to incorporate air spaces and prevent detectable ice crystals from forming. It can also be made by whisking a flavoured cream base and liquid nitrogen together. The result is a smooth, semi-solid foam that is solid at very low temperatures (below 2 °C or 35 °F). It becomes more malleable as its temperature increases.

Italian ice cream is gelato. Frozen custard is a type of rich ice cream. Indian ice cream is Kulfi. Soft serve is softer and is often served at amusement parks and fast-food restaurants in the United States. Ice creams made from cow's milk alternatives, such as goat's or sheep's milk, or milk substitutes (e.g., soy, oat, cashew, coconut, almond milk, or tofu), are available for those who are lactose intolerant, allergic to dairy protein, or vegan. Banana 'nice cream' is a 100% fruit-based vegan alternative. Frozen yoghurt, or 'froyo', is similar to ice cream but uses yoghurt and can be lower in fat. Fruity sorbets or sherbets are not ice creams but are often available in ice cream shops.

The first recipe for ice cream in English was published in Mrs. Mary Eales's Receipts, a book dedicated to confectionary, in London in 1718:

To ice cream.

Take Tin Ice-Pots, fill them with any Sort of Cream you like, either plain or sweeten'd, or Fruit in it; shut your Pots very close; to six Pots you must allow eighteen or twenty Pound of Ice, breaking the Ice very small; there will be some great Pieces, which lay at the Bottom and Top: You must have a Pail, and lay some Straw at the Bottom; then lay in your Ice, and put in amongst it a Pound of Bay-Salt; set in your Pots of Cream, and lay Ice and Salt between every Pot, that they may not touch; but the Ice must lie round them on every Side; lay a good deal of Ice on the Top, cover the Pail with Straw, set it in a Cellar where no Sun or Light comes, it will be froze in four Hours, but it may stand longer; then take it out just as you use it; hold it in your Hand and it will slip out. When you wou'd freeze any Sort of Fruit, either Cherries, Raspberries, Currants, or Strawberries, fill your Tin-Pots with the Fruit, but as hollow as you can; put to them Lemmonade, made with Spring-Water and Lemmon-Juice sweeten'd; put enough in the Pots to make the Fruit hang together, and put them in Ice as you do Cream.

Ice cream can be made either using hand churning, where the ice cream is frozen, taken out of the freezer every half hour or so and beaten to break up any ice crystals then returned to the freezer. This process is repeated until the ice cream is frozen. Of course, the whole process can be automated using a home ice cream maker like the one pictured (which both churns and freezes).

Sorbet

Sorbet is a frozen dessert made using ice combined with fruit juice, fruit purée, or other ingredients, such as wine, liqueur, or honey. The word sorbet entered English from French, derived from Italian sorbetto, which in turn came from the Ottoman Turkish or Iranian sharbat, originally referring to a type of beverage. The word sharbat is derived from the Arabic verb shariba, which means 'to drink'. Sherbet in Europe still refers to a type of flavored drink, while North American sherbet is similar to sorbet, but include milk products.

Like granitas and other ices, sorbet can be made without an ice cream maker. Alcohol, honey or corn syrup can be added to lower the freezing point and make softer sorbets.Sorbet is usually made with fresh fruit and simple syrup, but other types of preparations exist. Tart sorbets are served as palate cleansers between savory courses of a meal. Mulled wine sorbet can be made with red wine, orange, lemons, mulling spices, ruby port, and egg whites. Muscat sorbet is made with dessert wine, lemon juice, and egg whites. Coconut sorbets are shaved ice and a combination of coconut water, coconut milk, coconut cream, coconut flakes and muscovado.

Italian ice (also known as water ice) is a semi-frozen sweetened treat composed of finely granulated ice and fruit concentrates, juices, or purées, or other natural or artificial food flavourings. Italian ice is derived from Italian granita and is in many ways similar to sorbet and snow cones, but differs from American-style sherbet in that it does not contain dairy or egg ingredients. The ingredients in Italian ice are mixed, then whipped during the freezing process similar to the process for making ice cream.

Granita, is a Sicilian preparation made of partially frozen water, flavourings, and sometimes sugar