Sounds familiar? It's an episode from Masters of Horror. I don't really watch that that series. I just thought I'd use it since I'm eating ice cream and most of us LOVE ice creams! LOL! XD I can't imagine being one of those people who are allergic to dairy products ( main ingerdient of ice cream ). I mean, they're missing quite a lot! Well actually, people who are allergic to any kind of food are missing a lot. I have this cousin who's allergic to peanuts and even the smell of it makes her face swell. >.> Anyway, going back, there are lots of varieties of ice creams, from sorbets, gelatos, frozen yogurts and the likes. It actually varies from one country to another. For people who are lactose intolerant or as I said awhile ago, allergic to dairy products, they have milk substitutes. I haven't tasted that kind of ice cream yet so I'm wondering if there's any difference. I saw this list of frozen desserts and ice cream-like snack:
- Ais kacang: a dessert in Malaysia and Singapore made from shaved ice, syrup, and boiled red bean and topped with evaporated milk. Sometimes, other small ingredients like raspberries and durians are added in too.
- Dondurma: Turkish ice cream, made of salep and mastic resin
- Frozen custard: at least 10% milk fat and at least 1.4% egg yolk and much less air beaten into it, similar to Gelato, fairly rare. Known in Italy as Semifreddo.
- Frozen yogurt: a low fat or fat free alternative made with yogurt
- Gelato: an Italian frozen dessert having a lower milk fat content than ice cream.
- Halo-halo: a popular Filipino dessert that is a mixture of shaved ice and milk to which are added various boiled sweet beans and fruits, and served cold in a tall glass or bowl.
- Ice milk: less than 10% milk fat and lower sweetening content, once marketed as "ice milk" but now sold as low-fat ice cream in the United States.
- Popsicle (or ice pop or lolly): frozen fruit puree, fruit juice, or flavoured sugar water on a stick or in a flexible plastic sleeve.
- Kulfi: Believed to have been introduced to South Asia by the Mughal conquest in the 16th century; its origins trace back to the cold snacks and desserts of Arab and Mediterranean cultures.[28]
- Mellorine: non-dairy, with vegetable fat substituted for milk fat
- Parevine: Kosher non-dairy frozen dessert established in 1969 in New York[29]
- Sherbet: 1–2% milk fat and sweeter than ice cream.
- Sorbet: fruit puree with no dairy products
- Snow cones, made from balls of crushed ice topped with sweet syrup served in a paper cone, are consumed in many parts of the world. The most common places to find snow cones in the United States are at amusement parks.
- Maple toffee: A popular springtime treat in maple-growing areas is maple toffee, where maple syrup boiled to a concentrated state is poured over fresh snow congealing in a toffee-like mass, and then eaten from a wooden stick used to pick it up from the snow.
Source: http://en.wikipedia.org/wiki/Ice_cream
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