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Hard ice cream: The expansion rate of hard ice cream is 30%-60%, and it is hardened and formed to facilitate packaging and transportation.
Soft ice cream: Soft ice cream has no hardening process in the production process, and the expansion rate is 80%-100%. Generally, it can be made and sold in an ice cream machine. Generally, a soft ice cream contains more (about 1.6 times) air than the same volume of hard ice cream; soft ice cream that has not been hardened will also be more creamy. J. Lyons and Co.), the former British Prime Minister Margaret Thatcher, who was working at the company as a pharmacist at the time, was also involved in the development of soft ice cream emulsifiers.
·According to the main ingredient
Cream ice cream: ice cream mainly made of "cream" as raw material, the taste is smooth and refreshing, but it also has hazards such as high calorie of cream
Yogurt ice cream: ice cream desserts made from "yogurt" ice cream powder or slurry using a yogurt ice cream machine. Enriched with active probiotics to help boost immunity. It is now very popular in European and American countries, and has begun to be welcomed in China.
Fruit and vegetable ice cream: a soft ice cream that combines "fresh milk and fresh jam".
Sundae: Sundae is a soft ice cream made of "mixed ingredients" such as milk, candy meat, juice, jam, and cream (some sundaes also have egg yolks). There are strawberry, cherry, chocolate, peach and other flavors.
According to ingredients [1]
Fruits: Cantaloupe, Strawberry, Banana, Mango, Lemon, Orange, Apple, Cherry, Blueberry, Kiwi, Grape, Dragon Fruit
Vegetables: Herbs, Taro, Matcha
Nuts: peanuts, walnuts, almonds
Others: chocolate, cocoa, cream, yogurt, cookies