Ice Delight

Mochi

Mochi is a small round dessert Japanese rice cake made with glutinous rice flour and has a chewy texture. The ice cream flavors the confection while the mocha adds sweetness and texture. Ice creams used include traditional flavors like: Chocolate, Vanilla and Strawberry. Most famous are Kona coffee, Plum wine, and red bean. Mochi Ice Cream is a thin layer of Mochi wrapped around an ice cream filling. It's creamy, sweet, with a little chewy outer shell, and just a very delightful and cute treat. It can also be covered with potato or corn starch to keep it from sticking while being formed and handled.

Gelato

It is the Italian world from Ice cream. it is made with a base of milk, cream, and sugar, and flavored with fruit and nut purees and other flavorings. It is generally lower in fat, but higher in sugar, than other styles of ice cream. Gelato typically contains less air and more flavoring than other kinds of frozen desserts, giving it a density and richness that distinguishes it from other ice creams. In Italy by law Gelato needs to contain at least 3.5%butter fat. Additionally, the mixture for gelato is typically prepared using a hot process first, where the sugars need to dissolve. White base is heated to 85°C completing a pasteurization program. The hot process to make chocolate gelato varies, through typically it is flavored with cocoa powder.

Dondurma

Dondurma is typically made with milk, sugar, salep, and mastic. It is believed to originate from the city and region of Maras. To qualities distinguish Turkish ice cream: texture and resistance to melting, brought about by inclusion of the thickening agents salep, a flour made from the root of purple Orchid, and mastic, a resin that imparts the chewiness. Dondurma can also be eaten with knife and fork. It is commonly sold from both street vendor's carts and store fronts where the mixture is churned regularly with long- handled paddles to keep it workable. Vendors often tease the customer by serving the ice cream cone on a stick, and then talking away the Dondurma with the stick by rotating it around, before finally giving it to the customer. This sometimes results in misunderstandings among customers unfamiliar with the practice.

Kulfi

Kulfi has similarities to ice cream in appearance and taste; however, it is denser and creamier. IT comes in various flavors. The most traditional and common ones are malai (cream), rose, mango, pistachio and saffron. There are newer variations such as apple, orange, strawberry, peanut, and avocado. Unlike Western ice creams, Kulfi is not whipped, resulting in a solid, dense frozen dessert similar to traditional custard-based ice cream. Kulfi takes longer to melt than any other ice creams due to the density. Kulfi is traditionally prepared by evaporating sweetened and flavored milk using slow cooking, with almost continuous stirring to keep milk from sticking to the bottom of the vessel where it might burn, until its volume is reduced by a half, thus thickening it, increasing its fat, protein, and lactose and sugar during the lengthy cooking process. The semi-condensed mix is then frozen in tight sealed moulds that are then submerged in ice mixed with salt to speed up the freezing process. The ice/salt mix, along with its submerged Kulfi moulds, is placed in a matka or an earthen pot that provides insulation from the external heat and slows down the melting of ice. Kulfi prepared in this manner is hence called Matka Kulfi. Kulfi, thus prepared by slow freezing, also renders a unique smooth mouth that is devoid of ice crystals.

Akutaq

Akutq is a well-known food in Alaska. It is also refered to as Eskimo ice cream. It is traditionally made out of whipped fat mixed with berries like cranberris, blue berries and many other types of berries, fish, tundra greens, or roots with animal oil or fat. It may also include whitefish, different types of tallow or seal oil. Recently sugar, and milk is added to the ingredient.

Faloodeh