Custard: Custard, or French custard ice cream, is essentially just ice cream with egg yolk added. The egg yolk creates a richer flavor, which makes custard very popular for frozen cakes.
Gelato:: Gelato is a variation of ice cream native to Italy. Gelato is denser than American ice cream, which means its flavor is typically stronger. While ice cream usually has more cream than milk in it, gelato has more milk than cream in it. This creates a dessert that tastes more like its flavoring because there is less cream to interfere with the gelato’s intended taste and texture.
Italian Ice: Italian ice, or water ice, resembles a sorbet. Italian ice is usually sweeter than sorbet, though.
Malted Milk: Malt powder contains evaporated whole milk, wheat flour, and malted barley. This concoction was designed to be a healthy drink for small children, but its pleasing flavor made it popular among all ages, especially when it was mixed with a milkshake. These malted milkshakes, or malts, are commonly served in ice cream parlors.
Sherbet: Sherbet is a frozen dessert that combines a fruit base with milk. Although there is dairy in this frozen treat, the milk fat content of sherbet is less than two percent.
Sorbet: Sorbets are frozen desserts crafted from fruit juices or purees, and they may also include liqueurs or herbs. Traditionally, sorbets do not have any dairy products in them. Some shops, particularly in parts of Italy and America, may add milk or cream to their recipes, though. Sorbet is the commonly used French word for this dessert, but in Italy this treat will be called sorbetto instead.