Although summer is winding down and the mercury doesn’t climb as high as it did in July, ice cream still remains the go-to treat here in Jackson. As a child, my Mom would often make her own version of ice cream cake, always eliciting rave reviews. Her flavors of choice were vanilla and strawberry. I was never a big fan of strawberry, but loved mint chocolate chip so I decided to improvise with a few new flavors. Really, you can use any blend of ice cream and toppings that you want, it’s pretty hard to go wrong!
One of my colleagues posted a great question that her family recently discussed which concerns the differences in ice cream, gelato, and other delicious frozen desserts. After doing some research on Thekitchn.com and Thrillist.com, I learned the following:
Ice Cream — Frozen dairy dessert made of milk, cream, sugar, and typically egg yolks. These ingredients are cooked together into a rich custard which upon cooling, is churned at high speed to incorporate air and increase its volume making it almost fluffy.
Gelato — Italian word for ice cream. Starts out with a similar custard base but has higher proportions of milk and lower proportion of cream and egg or no egg at all. It is churned at a slower rates, incorporating less air and leaving it denser than ice cream.
Frozen Yogurt — Lower in fat than ice cream, somewhat tart, and contains yogurt cultures that may or may not be alive and active. It can be served as hard-pack or soft-serve (the preferred form)
Frozen Custard — Contains 1.4% egg yolk solids by weight, which is more than any other frozen dessert. Another unique feature is that it is usually frozen shortly before serving and not hardened, so it has the consistency of soft-serve.
Sherbet — Fruity frozen dessert that contains less milkfat. The most popular variety is rainbow sherbet
Sorbet — Similar to sherbet however it does not contain dairy products which doesn’t necessarily make it vegan as it can contain egg white. Sorbets are often made from frozen juices or purees, but can also be made from ingredients such as cocoa.
Ice Cream Cake
- 6 – 8 TBS of butter, softened
- 1 package of Oreos
- Vanilla ice cream
- Mint Chocolate Chip ice cream
- Hot fudge or chocolate syrup
- Chopped Pecans
- Maraschino Cherries
- Remove filling from cookies and crush them. Melt butter and add to cookie crumbs. Press evenly into bottom and side of a 9 inch spring form pan. Freeze 30 minutes
- Spread vanilla ice cream evenly over crust, being careful not to tear up the crust. Pour hot fudge over ice cream. Freeze 30 minutes
- Scoop mint ice cream on top, leaving it in scoop form. Fill in gaps with redi-whip then drizzle with hot fudge, nuts, and top scoops with cherries. Freeze for 3-4 hours
By day, Chelsea Beets is one of our top-notch reservation specialists here at The Clear Creek Group, helping to create dream-like Jackson Hole experiences for our guests. By night, you’ll often find Chelsea in her kitchen, crafting scrumptious culinary fare that is no less dreamy. From delicate scratch-made pastries and treats, to some of the best Midwest comfort dishes ever conceived, Chelsea has a passion and talent for the craft. Fortunately for her fellow co-workers, she routinely shares her products!