ANSWER
|
Regular Scoop |
Soft Serve
|
Gelato
|
Frozen Yogurt
|
|
 |
 |
 |
 |
| Description |
- Made from milk, cream, sugar, sometimes eggs and flavourings.
- Contains more air (as much as 50% air after it is churned and frozen), milk fat and cream than gelato and frozen yoghurt.
- Frequently contains preservatives and artificial flavours.
|
- Made from fat, cream and sugar.
- Normally served from a scraped-surface machine.
|
- Made from milk, cream, sugar, sometimes eggs and flavourings.
- Italian-style ice cream that is typically lower in fat and higher in sugar content.
- Less air will be churned into the mix, resulting in a denser end product.
|
- Made from milk, sugar and live cultures (might be destroyed in the end products.
- Yogurt is added as the primary dairy product instead of cream.
- Sweet dessert which often comes with a hint of tartness.
|
| Fat Content |
- Minimum butterfat content of 10% or greater.
- More butterfat compared to gelato and frozen yogurt (10 -16%).
|
- Lower fat content (3 – 5%) compared to regular ice cream scoop and gelato.
- Full of air.
|
- Less butterfat compared to regular ice cream (6 -8 %).
|
- Lower fat content compared to regular ice cream and gelato which is around 0.5 – 6 %.
- Contains less air.
|
| Overrun |
50 – 80% |
50 – 60% |
25 – 60% |
50 – 60% |
| Heating Process |
Yes |
Yes |
Yes |
Yes |
References
Brown, A. (2014). Understanding Food: Principles and Preparation (5th ed., pp. 534 -545). Stamford, CT: Cengage Learning.
Goff, H., & Hartel, R. (2013). Ice cream. New York: Springer.
McDonald’s. (2015). What is your soft serve ice cream made of?
Simply Gelato. (2015).
Tharp, B., & Young, L. (2013). Tharp & Young on Ice ream: An Encyclopedic Guide to Ice Cream Science and Technology (pp. 286 – 90). Lancaster, Pennsylvania: Destech Publications.
