Ice cream and Sorbet
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each of the black spaces below before clicking
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| show | Desserts that are constantly stirred as they freeze, being churned or rotated. Churn-frozen desserts are processed or frozen in an ice cream machine and include ice creams, frozen yogurt, gelato, sorbet and sherbet
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| STILL-FROZEN | show 🗑
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| GRANITA (GRANITÉ) | show 🗑
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| MATURING/AGING | show 🗑
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| show | The increase in volume due to incorporation of air when freezing ice cream. Expressed as a percentage of the original volume of the mix. For example, if it doubles in volume, then the amount of increase to the original volume and the overrun is 100%
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| ICE CREAM | show 🗑
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| show | A rich Italian ice cream that is denser than its American counterpart
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| FROZEN YOGURT | show 🗑
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| show | A churn-frozen dessert usually made from a base of fruit or fruit puree sweetened with a sugar syrup made from granulated sugar and water. Sorbets contain no milk or milk product
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| SHERBERT | show 🗑
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