Frozen dessert

Frozen dessert is the generic name for desserts made by freezing liquids, semi-solids, and sometimes even
solids. They may be based on flavored water (shave ice, ice pops, sorbet, snow cones, etc.), on fruit purées
(such as sorbet), on milk and cream (most ice creams), on custard (frozen custard and some ice creams),
on mousse (semifreddo), and others.

Ice cream

Ice cream (derived from earlier iced cream or cream ice) is a sweetened frozen food typically eaten as a
snack or dessert. It is usually made from dairy products, such as milk and cream, and often combined with
fruits or other ingredients and flavours. It is typically sweetened with sugar or sugar substitutes.
Typically, flavorings and colorings are added in addition to stabilizers. The mixture is stirred to
incorporate air spaces and cooled below the freezing point of water to prevent detectable ice crystals from
forming. The result is a smooth, semi-solid foam that is solid at very low temperatures ( 2 °C). It becomes
more malleable as its temperature increases.

Bombe

A bombe glacée, or simply a bombe in English, is an ice cream dessert frozen in a spherical mould so as
to resemble a cannonball, hence the name. The dessert appeared on restaurant menus as early as 1882.

Sorbet

 In the UK and Australia, sherbet refers to a fizzy powder type of sweet.

 Sorbets and American sherbets may also contain alcohol, which lowers the freezing temperature,
resulting in softer texture.
Whereas ice cream is based on dairy products with air whipped in high quantity (copiously), sorbet
has neither, which makes for a dense and extremely flavorful product. Sorbet is served as a non-fat
or low-fat alternative to ice cream.
 In Italy, a similar though crunchier textured dish called granita is made. As the liquid in granita
freezes it forms noticeably large-size crystals, which are left unstirred. Granita is also often shaded
with a fork to give an even crunchier texture when served.
 Agraz is a type of sorbet, usually associated with the Maghreb and North Africa. It is made
from almonds, verjuice, and sugar. It has a strongly acidic flavour, because of the verjuice.
 Givré (French for "frosted") is the term for a sorbet served in a frozen coconut shell or fruit peel,
such as a lemon peel.
 The word "sorbet" is derived from the Arabic word "Sharbat" (fragrant mashed fruit drink. The
English word "sherbet" entered English directly from the Turkish in the early 17th century).
 In the United States, Sherbet and sorbet are different products. For Americans, sherbet typically
designates a fruity flavored frozen dairy product with butterfat content between 1% and
2%. Sorbet, on the other hand, is considered by Americans to be a fruity frozen product with no
dairy content, similar to water ice.

In Central and Western Asia, sherbet is not an ice cream; rather, it has a solid state.