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
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