I’m sorry friends…
This post was suppose to be up last Friday. Leave it to a flare to set me back several days, ugh, but I digress. Last week I indulged you all with a few sherbet (only one R) and sherbet shake recipes. Just for laughs, I promised to give you a post dedicated to explaining the difference between ice cream and sherbet. They’re both cold. Both creamy. Both A+mazing. But just what is the difference?
But just what is the difference?
Sherbets are creamy dessert that typically contain milk or dairy fat. A little fruit, a little cream, milk, egg whites, gelatin, or even buttermilk and the result is a frozen dessert that’s richer than sorbet but still lighter than ice cream. The most common flavor here in the U.S. is orange sherbet and if you are like me, you remember yours coming from a big plastic tub colored with artificial looking orange dye. #YUM. Look for a healthier and organically colored from scratch version here on the blog very soon. 🙂
I scream. You scream. We all scream for ice cream. Ice cream is a mixture of milk, cream, sugar, and (sometimes) other ingredients, that has been frozen into a soft, creamy delight. Here in the U.S., ice cream must contain between 10-16% milk fat. Anything less must be referred to as “low fat” ice cream. To make ice cream, ice cream the process is equally as important as the ingredients. A churn or whipping has to happen whether by hand or mechanically to make the “ice” cream. This ensures that large, stiff ice crystals do not form within the mixture. The churning process also serves to introduce air and create a foam-like texture, further softening the mixture. Ice cream and many of its counterparts have been enjoyed by the masses for countless decades (I love to have mine with a big slice o cake).
So there you have it. Two very creamy, very frozen, and very tasty treats that tantalize our tastebuds and cause us to salivate. Now for the million dollar question:
What’s your favorite flavor?
Let me know in the comments
Photo credit: orange sherbet, browneyedbaker