Classification of Ice Cream 301 



Another classification made by Mortensen * is as 

 follows : 



I. Plain ice creams. IX. Lactos. 



II. Nut ice creams. X. Ices. 



III. Fruit ice creams. 1. Sherbets. 



IV. Bisque ice creams. 2. Milk sherbets. 

 V. Parfaits. 3. Frappe"s. 



VI. Mousses. 4. Punches. 



VII. Puddings. 5. Souffles. 



VIII. Aufaits. 



The definitions and descriptions of the above classi- 

 fication are given as follows by Mortensen: 



Plain ice cream is a frozen product made from 

 cream and sugar, with or without a natural flavoring. 



Nut ice cream is a frozen product made from 

 cream and sugar and non- rancid nuts. 



Fruit ice cream is a frozen product made from 

 cream, sugar, and sound, clean, mature fruits. 



Bisque ice cream is a frozen product made from 

 cream, sugar, and bread products, marshmallows or 

 other confections, with or without natural flavoring. 



Parfait is a frozen product made from cream, 

 sugar and egg yolks, with or without nuts or fruits 

 and other natural flavoring. 



Mousse is a frozen whipped cream to which sugar 

 and natural flavoring have been added. 



Pudding is a product from cream or milk, with 

 sugar, eggs, nuts and fruits, highly flavored. 



Aufait is a brick cream, consisting of layers of one or 

 more kinds of cream, with solid layers of frozen fruits. 



*Iowa State College, Bulletin 123, page 357. 



