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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.

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

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

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.

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

A cold, non-alcoholic beverage typically consisting of blended fruit juice, fruit pulp, flavoring such as cinnamon or vanilla, and milk, mixed with yogurt and/or ice 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.

cream, half and half, milk products,

A traditional French dessert, referred as bombe glacee or bombe, made with ice cream or sherbet and a mixture of custard and fruit.

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 dessert prepared with a layer of sponge cake topped with a thick slice of ice cream and then covered with meringue.

An ingredient added to various food products, such as ice cream, snack bars, sour cream, yogurt, or salad dressing as a thickening, stabilizing and emulsifying agent.

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.

Finger shaped cookies made from sponge cake batter, which are served with puddings and ice cream. They are also used as an ingredient in some desserts.

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.

Formed into the shape of a dome this dessert or sweet confection is a popular Italian food item. Translated to mean "truffle" in Italian, a Tartufo may be made as a small chocolate candy with a sweet filling or it may be made as an ice cream dessert, typically filled with gelato and covered with chocolate on the outside.

A product used to thicken milk when making custard, ice cream and cheese. Rennet tablets contain the natural coagulating enzyme, rennet.

A food dish that has a crust as the base, which holds fillings such as fruit, pudding, ice cream, meat, and vegetables.

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.