A first great classification of the types of ice cream that exist could differentiate between industrial and artisanal ice cream. To make the latter, more quantity and more quality are used in the raw material used, which a visit to our factory gives a good account of.
But in each category, you can find different varieties depending on the type of elaboration, formats that have legions of followers. And, above all, types of ice cream that provide the most pleasant experiences.
As each production company has its own catalog, we take as a reference the Royal Decree 618/1998 that regulates the elaboration of this delicacy. Starting with the base, to define the product we speak of a mixture of raw materials and their subsequent or simultaneous freezing, which has led it to a solid, semi-solid, or pasty state.
It is in article 3 where the classifications are contained:
It is the one that is composed of at least 8% milkfat and 2.5% milk protein.
It has at least 2.5% fat exclusively of dairy origin, and at least 6% dry lean milk extract.
It has a maximum of 0.30% fat of dairy origin, according to the definition of the aforementioned Royal Decree.
It has 5% dietary fat and the proteins are only of dairy origin.
It has at least 12% dry extract.
At least 15% fruit and 20% dry extract.
If the ice cream, ice cream, milk, or skimmed milk have at least 4% egg yolk, it can be given this name.
If the water ice cream and the sorbet have a semi-solid state, we can speak of granita.
We speak of mousse, foam, or mount of some of the varieties mentioned if they have a specific weight.
In addition, ice cream dessert is cited if the defined varieties undergo a manufacturing and decoration process. Cut ice creams (accompanied by the classic cookie), cones or delicious ice cream shakes could fall into this category.