ICE CREAM? SHERBET? FRO-YO?

Maybe it’s just me, but have you ever wondered why ice cream sometimes claims different names? Maybe you know the difference between frozen yogurt and sherbet, but I sure didn’t know before working for Taylor of Oklahoma. There’s a lot to know about the varieties of creamy treats. Here’s a rundown:

Ice Cream: Did you know that the Federal Law plays a role with the technical term of “ice cream”? By law, ice cream has to have 10% milk fat and must weigh 4.5 pounds per gallon to qualify as ice cream. If the milk fat is below 10%, it is actually considered “ice milk”.

What is Butterfat? If ice cream is 10% butterfat, that means that 100 pounds of ice cream will have 10 pounds of milk fat in weight.*

Sherbet: Weighing a minimum of 6 pounds, and with a milk fat content between 1-2%, sherbet is a colorful sweet treat with higher sweetness levels and a fan-favorite fruity flare.

Frozen Custard: Similar to ice cream, frozen custard must have 10% milk fat, but additionally must have 1.4% egg yolk in the mixture.

Gelato: Have you ever roamed European streets, drooling over the colorful gelato shops on each corner? After I had gelato for the first time, I fell in love. But what makes gelato so different? Gelato is characterized by its extremely creamy and intense flavor. Gelato has more wiggle room and can contain egg yolks, flavorings, sweeteners, cream and milk.

Frozen Yogurt: Contrary to marketing efforts, frozen yogurt isn’t necessarily a “healthy” alternative to ice cream, but it is a lot less fat! Frozen yogurt uses both regular milk and nonfat milk in its mixture, with added sweeteners and flavors.