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A popular dessert made with cream, sugar, and various flavorings that are blended together, infused with air, and frozen.

cream, half and half, milk products,

Although this utensil for producing home-made ice cream has changed significantly over the years, many still use the older methods with a hand churn attached to a wooden paddle placed within a wooden or metal container.

A kitchen utensil that is made to form ice cream into a slightly rounded or a well-rounded ball shape as the ice cream is taken from the container and placed into a cone, a bowl or onto a dessert.

An Italian ice cream dessert. The dessert consists of a layer of ice cream topped with a sweetened whipped cream flavored with rum.

A type of cream with a minimum of 48% milk fat, rating it as one of types of Cream with the second highest butterfat content.

A liqueur made by mixing cream with triple or double distilled Irish whiskey, eggs, chocolate, and other flavorings or sweeteners such as vanilla and sugar.

A type of unripened cheese with a smooth texture and a sweet tangy flavor that is produced from milk and/or cream.

Cream that is suitable for whipping has a milk fat content of at least 36 percent. When it is whipped by hand or with an electric mixer, it should double in volume to create a light frothy topping for a variety of desserts.

food thickener, thickening agent, liason, beurre manie,

A pastry that serves as an edible container for ice cream and various ice cream types of dessert. The cone is typically a semi-hard to stiff, waffle-textured creation that can range in taste from sweet to bland.

A common flavoring and liqueur produced as either a dark green or a clear colored mixture that provides a cool and refreshing mint flavor for beverages, baked goods and other food dishes.

A French term used to describe a light custard sauce that is prepared with egg yolks, sugar, hot milk, and cream.

The fatty liquid that rises to the top of milk when the milk is allowed to stand. Cream can be classified as heavy cream or light cream depending on the butterfat content.

A type of cream containing at least 55% fat content with a rich, buttery texture that is used as a topping for desserts.

A sweet pastry made with a choux pastry dough that is baked to form small dome shaped puffs. The outer crust is golden tan and somewhat brittle after being baked while the inner crumb is dense and fluffy.

An Italian ice cream, traditionally made with milk instead of cream and processed with less air incorporated into the ingredients during preparation.

In France, this is a frozen dessert that consists of egg, whipped cream, sugar and flavoring. It can be a single flavor or a combination of flavors.

A type of cream with a rich, buttery texture that is used as a topping for desserts. Originating in Devon, England, the cream is produced with unpasteurized milk that is heated to separate and thicken the cream as it rises to the surface.

Somewhat similar to a light seafood bisque, this type of soup is creamy and shrimp flavored. Made with cream or milk, water, cooked shrimp, sauterne wine, spices, and flavoring, Cream of Shrimp Soup provides a food item that can be served for lunch as a side dish to accompany sandwiches.