With the summer season approaching, we increasingly feel that a delicious ice cream, ice cream or sorbet is a fitting end to a meal, rather than a cake. But what is the difference between these three delicacies?
Real ice cream is made from milk, cream, sugar and egg yolks. The milk and egg base ensures that the ice cream has the right silkiness and fat content, usually around 20%.
Ice cream is most likely a Chinese invention. It was first consumed around 5000 years ago and its recipe may have been made from snow, milk and fruit. Ice cream then made its way to the Mediterranean via Egypt.
By the 19th century, it had developed quite a following and crept unnoticed into the more upmarket cafés. Charles E. Miches made it available in cones in 1904, which only added to its already popular reputation.
The fever reached Hungary in the 18th century, with the Austrians playing a major role as intermediaries, and its popularity has been undiminished ever since.
There are several ways of making ice cream. In the traditional school, ice cream must be cooked, and is considered by confectioners to be "A" ice cream. Italians make their ice cream without cooking, using special machines.
In most cases, the basic ice cream is flavoured, for example with fresh fruit or fruit puree. What is important in all cases is that they do not contain food colouring or other additives.
Ice cream is often used as a synonym for ice cream - wrongly. Ice cream is, to put it simply, nothing more than ice cream in a wrapper. But the two desserts are different in other ways. While ice cream is typically made at the point of consumption, using confectionery technology, cooked, from ice cream powder or concentrate, possibly using artisanal methods, and frozen in a special way, ice cream is typically made in larger plants using milk, cream, fat, fruit, heat treatment and, in most cases, homogenisation.
Sorbet comes from the Persian word sherbet. It was probably the Turks who introduced the fruit and ice confectionery to us in Hungary.
Sorbet differs from ice cream in that it contains neither milk nor eggs, but water and ice as a base, to which various fruits are added. The calorie content is therefore significantly lower than ice cream, the fat content is also moderate and it can be consumed by people with lactose and milk protein allergies.
It can be consumed not only at the very end of the menu, but also between the two courses, as it helps digestion and cools down the taste buds, neutralising the previous flavours.
This summer we're making a big splash: we're winning your hearts with high-quality, home-made ice creams. And of course, KIOSK quality is here too.
vanilla (GLM)
dark chocolate (GLM)
pistachio 100% (GLM)
lemon (LM, GLM, vegan)
mango coconut (LM, GLM, vegan)
basil raspberry (sugar-free, LM, GLM, vegan)
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