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Frozen dessert is a dessert made by freezing liquids, semi-solids, and sometimes even solids. They may be based on flavored water (shave ice, ice pops, sorbet, snow cones), on fruit purées (such as sorbet), on milk and cream (most ice creams), on custard (frozen custard and some ice creams), on mousse (semifreddo), and others. It is sometimes sold as ice-cream in South Asia and other countries.
Another origin myth says that in 1533, while 14 years old, Catherine de' Medici is said to have introduced flavored sorbet ices to France when she brought Italian chefs there upon marrying the Duke of Orléans (Henry II of France) that year. Another myth suggests that Charles I of England was so impressed by the "frozen snow" that he offered his own ice cream maker a lifetime pension in return for keeping the formula secret, so that ice cream could be a royal prerogative. There is no evidence to support either of these legends  and food historian W.S. Stallings, Jr. says 'this tale is...undocumented, and is first seen in print in the 19th century. The documentation of ice cream in England begins following the return of Charles II from his exile in France'.
In India some company brands like Hindustan Unilever sell frozen dessert made from vegetable oils rather than pure milk. Per Indian regulations, ice cream which is made from milk solids, but contains non-dairy fat is categorized and labelled as frozen dessert.
On June 30, 2022, Governor Parson signed HB2331, which among other things eliminates frozen dessert licensing requirements for food establishments and processors. The change becomes effective August 28, 2022. The Department of Health and Senior Services is in the process of winding down its frozen dessert licensing operations and communicating directly with licensees, state/local inspectors, and other affected partners. It is important to note that House Bill 2331 does not exempt food-related businesses from inspection or other food safety regulations. Food related-businesses will continue to be inspected by applicable federal/state/local inspectors using the same processes and frequencies that were previously in place. No public health/inspection services will adversely be affected as a result of the change in law.
The Missouri Department of Health and Senior Services has determined that establishments manufacturing and/or freezing ice beverage products exclusively, such as icees, slurpies, frozen cappuccino, etc. or serving hard hand-dipped ice cream do not require a frozen dessert license.
Contact the Missouri Department of Health and Senior Services, at the District office office in your area to discuss the requirements if you have questions regarding the frozen dessert licensing requirements. To see additional information for manufactured food regulations for more advanced processes use the links on the main Manufactured Food Program web page.
The preparation methods and the ingredients for different types of frozen desserts vary but are all arguably delicious. Here's the scoop on some of our favorite types of frozen desserts you can find at the grocery store, local scoop shop, or even make at home with the leftover whipping cream you've been meaning to get rid of.
Soft-serve ice cream (or as Vermonters call this frozen dessert, a "creemee"), is made from the same ingredients as hard ice cream. The main ingredient between the two major types of ice cream is that soft ice cream has a lower butterfat content than hard ice cream. Hard ice cream usually contained 10% to 13% butterfat, while soft-serve ice cream contains a measly 6% to 8% butterfat (via the Ice Cream Geek). The more butterfat, the richer the ice cream. The method for making soft-serve ice cream also beats more air into the ice cream; the result is a softer mouthfeel than hard ice cream.
Frozen custard resembles the texture of soft ice cream, but with the addition of a special ingredient. The invention of frozen custard, as n