During the latest heatwave, MGMT.’s thoughts turned to ice cream. Originally invented by the Chinese around 200 B.C., legend has it that the Emperor kept it a secret until Marco Polo visited and allegedly took the technique back to Italy. This chart shows there is more than one way to enjoy a scoop. Or two.

DATA FROM: http://www.thenibble.com/reviews/main/desserts/ice-cream-definitions.asp || http://en.wikipedia.org/wiki/Ice_cream || http://sci-toys.com/ingredients/ice_cream.html || http://www.timesofsicily.com/ice-cream-or-ice-dream/

CAKES

A brilliant combination, ice cream cake

recipes have been found dating as far

back as 1870.

Ice Cream Cake

A three-layer cake, with a layer of ice

cream between two layers of cake.

Baked Alaska

A masterpiece of chemistry: ice cream,

cake and meringue baked in the oven

until the meringue browns.

Named in 1876 in honor the recently

acquired Alaskan territory.

Cream Puff

A “profiterole” or “choux à la crème”

is a choux pastry ball filled with

whipped cream, pastry cream,

or ice cream.

Bombe

An ice cream dessert frozen in

a spherical mould to resemble a

cannonball, or bombe (ital).

It first appeared in French

restaurants in 1882.

CHOCOLATE

Needs no explanation.

Colajet

A retro treat produced by Nestlé,

consisting of lemon and cola flavor

with a chocolate coating.

Dove Bar

Created by Leo Stefanos at Dove

Candies & Ice Cream in

Chicago in 1956.

Eskimo Pie

Inspired by a young boy in his ice

cream parlor who couldn’t decide

between ice cream or chocolate,

Danish inventor Christian Nelson

created the first combination in 1920.

Tartuffo

The first tartufo was created in 1952 for

a royal Italian dinner. The original

dessert truffe was created after the

French Revolution and meant to

resemble the fungus. Yum.

Frozen Soufflé

The base of this ice cream dessert is

usually a cooked custard, lightened

with whipped cream or cooked egg

whites and frozen in a soufflé dish.

ICE

Made from fruit juices, sugar, and

stabilizers, without and without fruit

acids, colors, flavoring, and water, and

frozen to the consistency of ice cream.

Popsicle

Invented in 1905 by 11-year-old Frank

Epperson, who left a glass of soda

with a mixing stick outside overnight.

Seventeen years later, Epperson intro-

duced it to the public.

Ice Milk

A low butterfat variation of ice cream,

which due to advances in food

technology over the last 20 years, has

all but disappeared as a term, replaced

by “reduced fat ice cream.”

Snow Cone

Snow cones are the descendents of

the original “ice cream,” which was

snow flavored with fruit juice, created

4,000 years ago by the Chinese.

Sorbet

A frozen dessert generally made from

fruit purée or fruit juice. Unlike sherbet,

sorbet technically contains no milk. And

if you haven’t had an italian sorbet in a

lemon shell then you should fix that.

Sherbet

The legal definition of sherbert

stipulates that it can contain

no more than 2% milkfat.

NOVELTY

Crazy-shaped ice creams as well

as old favorites.

Funny Feet

Another retro treat from the 1980s:

strawberry flavored ice cream on a stick,

moulded into the shape of a cartoon foot

with a slightly oversized big toe.

Novelty

A single-serving frozen treat such

as an ice cream bar, popsicle or ice

cream sandwich.

Cornetto

In 1959, the problem of ice cream

soaking into the cone was solved.

An Italian ice cream manufacturer

insulated the inside of the waffle cone

with a coating of sugar and chocolate,

and the Cornetto was born.

Dippin Dots

The ‘Ice cream of the Future’ was

invented in 1987 in Illinois. Created

by flash freezing ice cream in liquid

nitrogen, it requires storage in

extremely cold facilities and is

not sold in grocery stores.

Twister

Launched in 1982, this is a spiral of

pineapple and lemon-lime ice on the

outside and strawberry on the inside.

The anise flavor was introduced in

2008 with far less success.

MILK LOLLIES

Frozen products made from milk, skim

milk, or milk products with or without

the addition of cane sugar, eggs, fruits,

fruit juices, nuts chocolates, edible

flavors and permitted food colours.

Cone

Edible cones were introduced as early

as 1825 in France. There are three

main types: cake cone, sugar cone and

waffle cone.

Milkshake

The milkshake began life in the late

1800s as an alcoholic drink. Today, its

blended ice cream drink made from ice

cream, milk and a flavored syrup.

Kulfi

A dense Indian-style ice cream made

with water buffalo’s milk and flavorings.

Its origins trace back to the cold

snacks and desserts of Arab and

Mediterranean cultures.

Frozen Yogurt

Frozen yogurt was introduced in New

England in the 1970s as a soft serve

dessert by H. P. Hood under the

name Frogurt.

Sundae

One to two scoops of ice cream

topped with sauce or syrup or other

toppings including chopped nuts,

sprinkles, whipped cream, or

maraschino cherries.

PLAIN

Ice cream where the color and flavor

ingredients amount to less than 5% of

the volume of the unfrozen ice cream

(whatever that means).

Cake Cone

An ice cream cone with a lighter

texture, in a mold that creates

a cuff at the top

Tub

Another way to keep your hands clean.

The name certainly the name doesn’t

imply one could eat an entire TUB but…

Hokey Pokey

“Hokey pokey” is the English

adaptation of the Italian phrase

“o che poco,” meaning how “oh,

how little” (inexpensive).

Ice Cream Sandwich

A brilliant novelty dessert that

sandwiches a layer of ice cream

between two thin, cake-like layers

or two cookies.

Frozen Custard

Frozen dessert similar to ice cream,

but served at a warmer temperature

from a machine that extrudes the ice

cream into soft, swirled peaks.

INTERNATIONAL

Just a sample of global ice

cream offerings...

Dondurma

This Turkish ice cream also uses mastic

and salep, a flour made from orchids,

to create a more elastic frozen treat.

Sometimes eaten with a knife and fork.

Halo-halo

Popular Filipino dessert, a mixture of

shaved ice and evaporated milk and

various boiled sweet beans and fruits.

Booza

Made with mastic, a native gum tree,

the ice cream is pounded into a paste.

All these words don’t necessarily sound

appealing, but images look

very tempting...

Ais Kacang

A Malaysian dessert consisting of

shaved ice and red beans. A special

machine is used to churn out the ice

which makes the ‘kacang,’ sound

(or so Alicia’s mother claimed).

Sicilian Ice Cream Sandwich

Known as the ‘gelato con brioche,’ this

concoction reminds us of the Cronut

craze….but so much better.

WE ALL SCREAM

Mochi or Daifuku

Mochi ice cream is a small, round

dessert ball consisting of a soft,

pounded sticky rice cake (mochi)

on the outside and an ice cream

filling on the inside.