Frozen desserts consist of:
1. CREAM MIXTURES:
(a) Plain Ice Cream.—Cream, sugar, and flavoring. This is sometimes called Philadelphia Ice Cream.
(b) French Ice Cream.—Custard, cream, and flavoring. On the continent, this frozen mixture is called Neapolitan Ice Cream. In this country, three kinds of frozen mixtures served together make up what is termed Neapolitan Ice Cream.
(c) Mousse.—Whipped cream, folded into various sweetened and flavored mixtures, placed in a mold, and packed in ice and salt, but not beaten.
2. WATER MIXTURES:
(a) Water Ice.—Fruit juice, water, and sugar.
(b) Sherbet.—Water ice with the addition of dissolved gelatine or beaten whites of eggs.
(c) Frappe.—Water ice of coarse texture.
(d) Granite.—Water ice to which fruit is added after freezing.