In some countries, such as the United States, "ice cream" applies only to a specific variety, and most governments regulate the commercial use of the various terms according to the relative quantities of the main ingredients, notably the amount of cream. The meaning of the name "ice cream" varies from one country to another. Fruity sorbets or sherbets are not ice creams but are often available in ice cream shops. Frozen yogurt, or "froyo", is similar to ice cream but uses yogurt and can be lower fat. Banana "nice cream" is a 100% fruit-based vegan alternative. Ice creams made from cow's milk alternatives, such as goat's or sheep's milk, or milk substitutes (e.g., soy, cashew, coconut, almond milk or tofu), are available for those who are lactose intolerant, allergic to dairy protein or vegan.
Soft serve is softer and often served at amusement parks and fast-food restaurants in America. Frozen custard is a type of rich ice cream. Ice cream may be served with other desserts-such as cake or pie-or used as an ingredient in cold dishes-like ice cream floats, sundaes, milkshakes, ice cream cakes-or in baked items such as Baked Alaska. Ice cream may be served in dishes, for eating with a spoon, or licked from edible wafer ice cream cones held by the hands as finger food. It becomes more malleable as its temperature increases. The result is a smooth, semi-solid foam that is solid at very low temperatures (below 2 ☌ or 35 ☏). It can also be made by whisking a flavored cream base and liquid nitrogen together. The mixture is cooled below the freezing point of water and stirred – to incorporate air spaces and to prevent detectable ice crystals from forming.
Food colouring is sometimes added, in addition to stabilizers. Ice cream is a frozen dessert typically made from milk or cream that has been flavoured with a sweetener, either sugar or an alternative, and a spice, such as cocoa or vanilla, or with fruit such as strawberries or peaches.
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