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. Frappés. 
VI. Mousses. 4. Punches. 
VII. Puddings. 5. Soufflés. 
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. 
