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Profiteroles: cream puff pastry stuffed with ice cream. Photo by Kevin Russ | IST.

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July 2005
Updated September 2009

Product Reviews / Main Nibbles / Ice Cream & Sorbet

Ice Cream & Frozen Desserts Glossary

Terms & Definitions: K ~ Q

This is Page 4 of a five-page glossary. This page explains the different types of standard ice cream. It also contains terms such as kulfi, Philadelphia ice cream and profiteroles.

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Kulfi. A dense Indian ice cream made with water buffalo’s milk and flavorings like cardamom, chikoo (the Mexican fruit known as sapote), coconut, malai (almond), mango, pistachio and saffron. Kulfi sold in the U.S. is generally made with cow’s milk. Unlike Western ice creams that are whipped with air, kulfi contains no air (overrun)—it is solid dense frozen milk. As such, it is not not ice cream, but a different category of frozen, dairy-based dessert. Kulfi is also never made with eggs, like French ice cream. It is prepared by simply boiling milk until it is reduced to half; then sugar and a teaspoon of corn syrup is added and the mixture is boiled for 10 more minutes. Water is mixed in until it thickens into a paste and is boiled a while longer. Finally, flavorings, dried fruits or cardamom are added. The mixture is cooled, put into molds and frozen. Kufli can be presented very elegantly or casually, as in the kufli ice cream bar at the right.

A kulfi ice cream bar in chikoo (sapote) from Kool Freeze. Read our review.

Malted Milk. A milkshake to which malt powder has been added. Malt powder is a mixture of malted barley, wheat flour and whole milk, which is evaporated into a powder. Originally a health food for infants and invalids, it found a new market when Americans began drinking Horlick’s malted milk for the great taste. It became a standard offering at soda fountains, and found permanent popularity when mixed with ice cream in a malted milkshake, or “malt.”

Milkshake. A blended ice cream drink made from ice cream, milk and a flavored syrup, such as chocolate, coffee, fruit or vanilla. It can be garnished with whipped cream, more syrup and a maraschino cherry. Traditionally, milkshakes were made to order, using a milkshake machine with a metal cup. The ice cream was scooped in, milk and syrup added; the cup was inserted under special beaters. Today, many chains have automatic milkshake machines which serve a premade, frozen milkshake mixture.

Novelty. A single-serving frozen treats such as an ice cream bar, popsicle or ice cream sandwiches.

Overrun. The amount of air churned into an ice cream or gelato during freezing. Super-premium ice creams have less than 50% overrun.

Parfait. The French word for “perfect,” is the original French sundae made with an custard-base ice cream flavored with fruit purée and whipped with a lot of air to a delicate texture. The ice cream was not scooped but pre-frozen in individual serving containers, typically the long, tapered “parfait glasses.” In America, a “parfait” became a particular type of sundae, with syrup and ice cream layered in a special glass, topped with whipped cream. It is different from the French parfait.

Choco Stick novelty ice cream. Photo by Gyom Seguin | SXC.

Philadelphia-Style Ice Cream. Ice cream made without eggs. An egg-custard base is known as French ice cream or French custard ice cream, and is a richer style. Philadelphia-style ice cream is what we know as “regular” ice cream.

Profiteroles. Profiteroles are pâte à choux, or cream puff pastry, filled with ice cream and generally topped with chocolate sauce. The difference between a cream puff and a profiterole is that cream puffs are filled with custard or whipped cream, and profiteroles are filled with ice cream. Fresh fruit or powdered sugar are alternative toppings, and the puffs can be caramel-glazed, as in croque-em-bouche. Learn how to make pâte à choux.

Quiescently-Frozen or Still-Frozen. The process of freezing a dessert mixture without churning.

Profiteroles. Photo by Kevin Russ | IST.

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