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Frozen dessert is a dessert made by freezing liquids, semi-solids, and sometimes solids. They may be based on flavored water (shave ice, ice pops, sorbet, snow cones), on fruit purées (such as sorbet), on milk and cream (most ice creams, sundae, sherbet), on custard (frozen custard and some ice creams), on mousse (), and others.
In Iran, fālūdeh (Persian: فالوده) or pālūde (Persian: پالوده) is a Persian sorbet made of thin vermicelli noodles, frozen with sugar syrup and rose water. The dessert is often served with lime juice and sometimes ground pistachios. Italian ice cream, or gelato as it is known
French aristocrats started eating the frozen dessert next, followed by those in England—”the land of all things dairy,” as Wassberg Johnson puts it—who froze combinations of milk and cream.
Ice cream is a frozen dessert usually made from dairy products, such as milk and cream and often combined with fruits or other ingredients and flavors. Ice cream became popular throughout the world in the second half of the 20th century after cheap refrigeration became common.
Frozen custard – a frozen dessert made with cream and eggs; Frozen yogurt – a frozen dessert made with a base of yogurt rather than milk; Non-dairy. Granita – a semi-frozen dessert made from sugar, water, and various flavorings; Italian ice – also known as "water ice", a frozen dessert made from syrup concentrate or fruit purees over ...
A bombe glacée, or simply a bombe, is a French [1] ice cream dessert frozen in a spherical mould so as to resemble a cannonball, hence the name ice cream bomb. Escoffier gives over sixty recipes for bombes in Le Guide culinaire. [2] The dessert appeared on restaurant menus as early as 1882. [3]
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Frozen custard is a newer frozen treat. Frozen custard was invented by Archie and Elton Kohr, two ice cream vendors from Coney Island, New York, in 1919. Ice cream was first made by the Chinese in ...