An Illustrated Tour of Ice Cream Styles Around the World

This now-archaic term still holds nostalgic appeal for many long-time ice cream lovers. Ice milk is basically hard ice cream with less than 10% butterfat, but unlike sherbet, it's mostly dairy-based and often less sweet. Sold as a budget ice cream offering, superlative flavor and creamy texture aren't ice milk's strong points, but its slightly flaky, milky snow-cone qualities have their own unique appeal.

In simplest terms, it's part ice cream, part mousse, mixed together into an airy cloud, then frozen solid in a mold. The dessert gets its richness from a stirred custard or batch of sweetened cream, either of which sometimes get a jolt of flavor from melted chocolate or puréed fruit or nuts. That's then lightened by a whipped meringue of raw egg whites and sugar, for a fluffy substance that retains its shape but doesn't quite freeze solid.

Kulfi's flavors run the gamut of the South Asian sweets canon: pistachio, rosewater, mango, even saffron. And as far as I'm concerned, it's the tastiest and most refreshing dessert from the subcontinent.If you want to see creamy ice cream pushed to its limits, head to Turkey, where the frozen treat of choice is an ice cream as stretchy as melted mozzarella and as chewy as taffy.

. Food mad scientist Dave Arnold did just that, making an ice cream that's not only texturally identical to dondurma, but also heat-resistant enough to fry.The 'ice cream of the future" dates back a mere 28 years, when an Illinois grad student got the idea to flash-freeze little droplets of liquid ice cream base in liquid nitrogen to make tiny pearls of ultra-creamy ice cream.

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