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Chefsteps Ice Creams Chart
Chefsteps Ice Creams Chart
Here’s the scoop on some of the differences between types of frozen treats.
These are your Ben & Jerry’s and Häagen-Dazs-type Why does that bucket of cheap, frozen treat feel lighter
thick ice creams. The richness of the ice creams in than the pint with the umlaut on the label? Economy
this category comes from the high percentage of brands tend to contain more air than their higher-end
milk fat. freezer friends. Not necessarily a bad thing—some
people prefer a more airy ice cream.
Gelato Sherbet
3-8% milk fat
1-2% milk fat
7-8% other milk solids
1-3% other milk solids
14-24% sugar
26-35% sugar
7% stabilizer
0.5% stabilizer
53-69% water 50-60% overrun 59-72% water
50-60% overrun
25-50% overrun
This Italian ice cream has less fat than its American In the U.S.A., sherbet is a kind of ice cream with 1-2%
counterpart. It's also churned more slowly to milk fat and more sugar than low-fat ice cream. Expect
introduce less air. The lower fat content makes gelato it to be flavored with fruit.
a great choice when it comes to fresh fruit flavors,
which can get masked in higher-fat ice cream.
Sorbet Kulfi
0% milk fat 7% milk fat
0% other milk solids 18% other milk solids
26-35% sugar 5-15% sugar
0% stabilizer 0% stabilizer
65-74% water 60-70% water
5-30% overrun 0-20% overrun
The ultimate palate cleanser, sorbet is a lot like Good old Kulfi, just like mama used to get from the
sherbet only without the dairy. Some people use the matka of the kulfiwala back in Bangalore.
term “ices” and “granitas” to mean sorbet, but the
former two generally have a more granular texture.
Ice Pop
0% milk fat
0% other milk solids
20-30% sugar
0% stabilizer
70-80% water
0% overrun
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Popsicle®, ice lolly, ice block, icy pole, freeze pop, yeti
finger, glacier pencil, snowman bone... by any name, it’s
frozen sugar water with some kind of flavor.