Noun. Quenelle is the smooth oval shape formed when presenting semi-soft foods.

Used in a sentence:

A quenelle of ice cream is much more refined than a scoop of ice cream.

_{The image “BXP49608” by Eric is licensed under CC BY 2.0.} 

The post Word of the Week: Quenelle appeared first on Best Food Facts.

• Ordinary (hard) ice cream: composed of milk, sweeteners, cream, sugar, eggs and stabilizers
• Frozen custard: contains at least 10% milk fat and 1.5% egg yolk that has a small amount of air in the final mix
• Frozen yogurt: made up of low-fat or non-fat yogurt ingredients also includes sweeteners, gelatin, corn syrup and flavoring.
• Gelato: A popular Italian frozen dessert that is typically less sweet, but is denser than ordinary ice cream
• Gluten-free ice cream: contains no gluten, this type of ice cream is made for people who cannot process gluten
• Lactose-free ice cream: contains no detectable lactose: people who cannot digest this enzyme are able to eat lactose-free ice cream.
• Organic ice cream: comes from organically fed cows and other organic products
• Semifreddo: another popular Italian treat that means “half cold” and is a variation of ice cream or frozen custard that has been frozen in a loaf pan and sliced.
• Sherbet: a smooth ice cream variation that is very sweet and is composed of fruit juice, sugar and wine or water.
• Sorbet: similar to sherbet, but is considered to be a palate cleanser between courses or as a lovely, fresh and light dessert; true sorbet is considered to be vegan.

And to make things easy to understand, we also created this fun infographic for you to check out and share! What’s your favorite type of ice cream? Take the poll and let us know!

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The post Everyone Has a Type… of Ice Cream appeared first on Best Food Facts.