BRAIN FREEZE

The scoop on frozen treats

BY WENDY VAN DIVER

Ice cream, gelato, frozen yogurt, frozen custard, sorbet. . . there’s nothing like a bowl, cup, or cone filled with ice-cold sweetness on a hot summer day. All these refreshing concoctions are delicious, so how do they differ and how do you choose? Here is the lowdown to help you decide.

ICE CREAM
Contains: cream, milk, sugar
Food for thought: Although we call a lot of frozen dairy desserts ice cream, most are technically not. The US Food and Drug Administration (FDA) requires that anything branded as ice cream have a minimum of ten percent milkfat, but most ice creams have more, between fourteen and twenty-five percent. Hey, that’s what makes it taste so good! Ice cream also contains a good amount of air, which is critical for its texture, hardness, and meltdown rate.

GELATO
Contains: milk, cream, sugar
Food for thought: Often referred to as ice cream’s Italian cousin, gelato typically contains between four and seven percent fat, which is less than ice cream. Gelato owes its dense, rich taste to the fact that it is churned very slowly. It is served at a temperature that is ten to fifteen degrees warmer than that of ice cream with a spade or paddle, which allows the server to shape and soften the gelato before it is served. Gelato enthusiasts claim that because gelato is richer and creamier than ice cream, you don’t have to eat as much to feel satisfied.

FROZEN CUSTARD
Contains: milk, cream, sugar, egg yolk
Food for thought: Basically, frozen custard contains the same ingredients as ice cream, plus 1.4 percent pasteurized egg yolk. Eggs are what gives frozen custard its creamier texture. Frozen custard is also blended in a manner that doesn’t add air, which makes it a lot denser. True, the higher egg content makes frozen custard a slightly better source for protein than regular ice cream, but most of us choose frozen custard for its rich, flavorful taste.

FROZEN YOGURT
Contains: yogurt, sugar
Food for thought: This relative newbie was born in the 1970s and really didn’t catch on until a decade later when it was introduced as soft serve. Because frozen yogurt is made from cultured milk, it has a slightly tangy flavor. It is popular with dieters because, on average, it contains only two to six percent milkfat. But, while it is lower in fat than ice cream, frozen yogurt is often higher in added sugar to counteract its tang. It’s rather exotic because it can also be made from the milk of sheep, goats, camels, and even yaks!

SORBET
Contains: fruit, sugar
Food for thought: Sorbet is widely known as the grandparent of all frozen concoctions. Some say it dates as far back as 3000 BC. There is a range to the natural sweetness and creaminess of this refreshing treat, which is dictated by the fruit it comes from. High fiber fruits like berries and bananas naturally produce creamier sorbets, while fruits that are naturally tart such as lemons and tangerines are icier and require more added sugar to tame their pucker power. This sweet treat is a delicious option for non-dairy diets.

DEL MAR
Handel’s Homemade Ice Cream
12843 El Camino Real, Ste 108

Salt & Straw
3705 Caminito Ct, Ste 0580 

Seaside Yogurt
1231 Camino Del Mar

ENCINITAS
Cali Cream Homemade Ice Cream
90 N Coast Hwy 101, Ste 101

Gelato 101
480 S Coast Hwy 101

LA JOLLA
Bobboi Natural Gelato
8008 Girard Ave, #150

Scoops La Jolla
2179 Avenida De La Playa

MISSION BEACH
Cor di Gelato
736 Ventura Pl

NORTH PARK
Hammond’s Gourmet Ice Cream
3077 University Ave

OCEAN BEACH
Lighthouse Ice Cream
5059 Newport Ave, Ste 102

POINT LOMA
Cup of Yo
955 Catalina Blvd, Ste 104

Hammond’s Gourmet Ice Cream
3740 Sports Arena Blvd, Ste 6 

The Craft Creamery
1302 Rosecrans St