Ice Cream must contain 10% milk fat. The department of Agriculture sets standards for what can be considered Ice Cream. When ice cream is being made, it is whipped and this adds air, which increases its volume and fluffiness. Less expensive brands will have more air whipped in, than better brands. The premium brands will also contain more fat, usually about 14%.
Frozen Custard uses milk, cream and sugar just like ice cream, the difference is the addition of egg yolks. If the dessert contains more than 1.4% egg yolk, then it is custard. Less than that amount is ice cream. The egg yolk will make the custard thicker and creamier then ice cream. It is also usually made fresh, so there is little need for additives and preservatives.
Gelato is an Italian dessert. It contains milk, sugar and may even contain eggs, very similar to ice cream and custard. It has less fat content, about 3-8%. It is also churned at a lower speed and does not get as much air whipped in. The fat in the other desserts coats you mouth, but the lower fat content in Gelato allows you to get a more intense flavor.
Frozen yogurt is made from fermented milk. Probiotics are added to ferment the milk. Probiotics are live micro-organisms that promote good health, are added to ferment the milk. These remain in the yogurt and aid your health. In the freezing process of frozen yogurt the probiotics do not survive. Frozen yogurt may not contain the good cultures, but it is still lower in fat.
Sorbet has no dairy product in it. Ice is mixed with fruit puree and usually sugar. The addition of herbs and spices may also be present.
Sherbet is similar to sorbet, except that it usually contains a small amount of milk fat.
Nitrogen Ice Cream at The Arctic Scoop is a premium ice cream containing 14% milkfat. With our process, there is no churning involved, so little air is mixed into the cream. This gives us more of a Gelato texture, but with the premium ice cream content.