Milk is the main ingredient in ice cream, typically comprising around 60-70% of the total composition.

Air plays multiple roles in ice cream: it adds flavor by allowing volatile compounds to be released, provides a smooth and creamy texture, and increases the volume of the ice cream.

The process of freezing ice cream involves rapidly lowering its temperature to prevent the formation of large ice crystals, resulting in a smooth and creamy texture.

Tempering ice cream involves raising its temperature slightly and then lowering it again, which helps to soften the ice cream and make it easier to scoop and serve.

Gelato typically contains less milk fat and more milk solids than ice cream, is churned slower, and is served at a slightly warmer temperature, resulting in a denser and richer texture.

Frozen yogurt is made with yogurt as the main ingredient, typically comprising around 50-70% of the total composition.

Frozen yogurt typically contains less fat and more protein than ice cream, and it also contains live cultures of beneficial bacteria, which can provide health benefits.

Sherbet is made with fruit as the main ingredient, typically comprising around 25-50% of the total composition.

Sherbet has a higher proportion of ice crystals compared to ice cream, resulting in a coarser and icier texture.

Sorbet is made with fruit as the main ingredient, typically comprising around 25-50% of the total composition, but it does not contain any dairy products.

Sorbet is made without any dairy products, unlike sherbet, which contains both fruit and dairy ingredients.

Frozen custard is made with eggs as the main ingredient, typically comprising around 10-15% of the total composition.

Frozen custard has a higher proportion of milk solids and eggs compared to ice cream, resulting in a denser and richer texture.

Mousse is made with chocolate as the main ingredient, typically comprising around 50-70% of the total composition.

Mousse has a very smooth and airy texture due to the incorporation of whipped cream or egg whites.