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cream, half and half, milk products,

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

Any of a variety of savory toppings and mixtures of ingredients that enhance the flavor of the pasta dish being served.

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 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 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.

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.

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

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

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 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.

Cream generally containing 20% milk fat but is classified as light cream if it contains milk fat in the range of 18% to 30%.

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

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.

A sweet sauce which may be made with ingredients taken naturally from sap in maple trees or made artificially with ingredients that use a maple flavoring.

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.

A cream-based soup that is made with bits of asparagus for texture and flavoring. Similar to many other cream soups, Cream of Asparagus can be served as a lunch or dinner soup or it can be added to casseroles to create a savory sauce.

Much like other varieties of cream-based soups, Cream of Mushroom is a thick soup that is commonly used as an ingredient for recipes.