--- title: Ice cream typology description: Ice cream (known as glace in Switzerland) is a frozen or half-frozen formulation made from milk, milk products, drinking water, sugar, egg products, fruit, ­vegetable fats and additional ingredients. image: https://inside.hochdorf.com/hubfs/Blog/Ausgabe%208/HocIns_No_8_HOC-Coupes.png --- [![Logo HOCHDORF iNSIDE_RGB](https://inside.hochdorf.com/hs-fs/hubfs/HOCHDORF%20Inside/Logo%20HOCHDORF%20iNSIDE_RGB.png?width=280&name=Logo%20HOCHDORF%20iNSIDE_RGB.png "Logo HOCHDORF iNSIDE_RGB")](https://inside.hochdorf.com/en) - [DE](https://inside.hochdorf.com/de) - [EN](https://inside.hochdorf.com/en) - [Corporate Website](https://www.hochdorf.com/) ![HOC_Ins_Header](https://inside.hochdorf.com/hs-fs/hubfs/Header/Bimbosan/HOC_Ins_Header.jpg?width=1500&name=HOC_Ins_Header.jpg "HOC_Ins_Header") ## [Ice cream typology](https://inside.hochdorf.com/en/ice-cream-typology) ![Reto Guyer](https://inside.hochdorf.com/hubfs/Blog/Portraitbilder%20Autoren/Reto-Guyer-150x150.png) By [Reto Guyer](https://inside.hochdorf.com/en/author/reto-guyer) - August 6, 2018 - - - --- ![HocIns_No_8_HOC-Coupes](https://inside.hochdorf.com/hs-fs/hubfs/Blog/Ausgabe%208/HocIns_No_8_HOC-Coupes.png?width=750&name=HocIns_No_8_HOC-Coupes.png)Ice cream (known as "glace" in Switzerland) is a frozen or half-frozen formulation made from milk, milk products, drinking water, sugar, egg products, fruit, ­vegetable fats and additional ingredients. The basic mixture has to be pasteurised, and the weight has to be at least 450 grammes per litre. The prescribed ­storage temperature is at least −18 °C, but the ideal temperature for scooping is a few degrees higher.   A distinction is drawn between the following ice cream types:  **Ice cream** consists of cream, milk and sugar types. Instead of cream or milk, butter, cream or milk­ powder can be used. Ice cream contains at least 8 % milk fat or 6 % if additional ingredients are added. Double-cream ice cream contains at least 12 % milk fat. This tastes particularly creamy because fat is an ideal flavour carrier. **Milk ice cream** consists of at least 3 % milk fat and at least 8 % fat free dried milk mixture. **Glace** is an ice cream based on vegetable fat with at least 3 % fat content. The water content may be no more than 70 %. **Premium Glace** is not a legally protected label, but the consumer expects an ice cream with high fruit and fat content. **Soft ice cream** is a half-frozen ice cream and ­meant for immediate consumption. Its temperature is between −7 and −10 °C. **Sorbet** is sourer and fruitier than ice cream. It is ideal for freshening up the palate between ­courses. Fruit sorbet must contain at least 20 % fruit or at least 10 % for citrus fruits and at least 6 % for ­lemons. **Ice lollies** consist of up to 80 % water, sugar, fruit juice and/or fruit flavouring, but may also contain milk and up to 3 % fat. Source: [www.glacesuisse.ch](http://www.glacesuisse.ch/verband.html) --- Further information - Article ["Skimmed milk powder in ice cream products"](https://inside.hochdorf.com/en/skimmed-milk-powder-in-ice-cream-products?hsLang=en) - Overview ["Mister Cool AG company profile"](https://inside.hochdorf.com/en/mister-cool-ag-company-profile?hsLang=en) - Overview ["How is ice cream made"](https://inside.hochdorf.com/en/how-ice-cream-is-made?hsLang=en) ## Leave a comment ![Reto Guyer](https://inside.hochdorf.com/hubfs/Blog/Portraitbilder%20Autoren/Reto-Guyer-150x150.png) Written by [Reto Guyer](https://inside.hochdorf.com/en/author/reto-guyer) ### Posts by Topic - [Baby Care (42)](https://inside.hochdorf.com/en/tag/baby-care) - [Food Solutions (30)](https://inside.hochdorf.com/en/tag/food-solutions) - [Nutrition & Innovation (14)](https://inside.hochdorf.com/en/tag/nutrition-innovation) - [Corporate (3)](https://inside.hochdorf.com/en/tag/corporate) ### Recent Articles ### Popular Articles #### Related posts [![VIOPLUS from HOCHDORF: the vegan milk powder alternative for the chocolate industry](https://inside.hochdorf.com/hubfs/HOCHDORF%20Inside/Online%20Artikel/Dairy%20Ingredients/HSN_Inside_Header_Ackerbohnen.jpg)](https://inside.hochdorf.com/en/vioplus-from-hochdorf-the-vegan-milk-powder-alternative-for-the-chocolate-industry?hsLang=en) ##### [VIOPLUS from HOCHDORF: the vegan milk powder alternative for the chocolate industry](https://inside.hochdorf.com/en/vioplus-from-hochdorf-the-vegan-milk-powder-alternative-for-the-chocolate-industry?hsLang=en) ![Monique Inderbitzin](https://inside.hochdorf.com/hubfs/Mitarbeiter%20Fotos/C_PIC_inderbitzin_2018_Hochformat.jpg) By [Monique Inderbitzin](https://inside.hochdorf.com/en/vioplus-from-hochdorf-the-vegan-milk-powder-alternative-for-the-chocolate-industry/author/monique-inderbitzin?hsLang=en) - July 4, 2023 [![Lactose tolerance – part of our European cultural heritage](https://inside.hochdorf.com/hubfs/HOCHDORF%20Inside/Online%20Artikel/Dairy%20Ingredients/HocIns_Header_Laktoseintoleranz.jpg)](https://inside.hochdorf.com/en/actose-tolerance-part-of-our-european-cultural-heritage?hsLang=en) ##### [Lactose tolerance – part of our European cultural heritage](https://inside.hochdorf.com/en/actose-tolerance-part-of-our-european-cultural-heritage?hsLang=en) ![Monique Inderbitzin](https://inside.hochdorf.com/hubfs/Mitarbeiter%20Fotos/C_PIC_inderbitzin_2018_Hochformat.jpg) By [Monique Inderbitzin](https://inside.hochdorf.com/en/actose-tolerance-part-of-our-european-cultural-heritage/author/monique-inderbitzin?hsLang=en) - February 8, 2023 [![Sharing knowledge for best results in chocolate production](https://inside.hochdorf.com/hubfs/HOCHDORF%20Inside/Ausgaben%20Online/HOC_Ins_Header_CF_CM_Chocolate_Application_Center_Trial_15.jpg)](https://inside.hochdorf.com/en/sharing-knowledge-for-best-results-in-chocolate-production?hsLang=en) ##### [Sharing knowledge for best results in chocolate production](https://inside.hochdorf.com/en/sharing-knowledge-for-best-results-in-chocolate-production?hsLang=en) ![Monique Inderbitzin](https://inside.hochdorf.com/hubfs/Mitarbeiter%20Fotos/C_PIC_inderbitzin_2018_Hochformat.jpg) By [Monique Inderbitzin](https://inside.hochdorf.com/en/sharing-knowledge-for-best-results-in-chocolate-production/author/monique-inderbitzin?hsLang=en) - December 14, 2022 #### Contact Hochdorf Holding Ltd Siedereistrasse 9 Post office box 691 6281 Hochdorf Switzerland +41 41 914 65 65 [hochdorf@hochdorf.com](mailto:hochdorf@hochdorf.com) - - #### Site map - [Home](https://www.hochdorf.com/en/) - [Company](https://www.hochdorf.com/en/company/about-us/) - [Investors](https://www.hochdorf.com/en/investors/reports-presentations/) - [Media](https://www.hochdorf.com/en/media/press-releases/) - [Career](https://www.hochdorf.com/en/career/) - [Contact](https://hochdorf.com/en/contact/) #### Newsletter Subscription [![Subscribe to our newsletter](https://no-cache.hubspot.com/cta/default/3480252/53c6417d-812f-4360-94dd-d347bf4644b2.png)](https://cta-redirect.hubspot.com/cta/redirect/3480252/53c6417d-812f-4360-94dd-d347bf4644b2) [![Hochdorf_Logo_Quer_RGB_neg](https://inside.hochdorf.com/hs-fs/hubfs/Logos/Hochdorf_Logo_Quer_RGB_neg.png?width=4167&name=Hochdorf_Logo_Quer_RGB_neg.png "Hochdorf_Logo_Quer_RGB_neg")](https://www.hochdorf.com/en) © Hochdorf Ltd [Privacy Policy](https://www.hochdorf.com/en/privacy-policy/)  I  [Imprint](https://www.hochdorf.com/en/imprint/)