This document defines and describes different types of frozen desserts. It discusses churned frozen desserts like ice cream, sorbet, and gelato which are produced using an ice cream machine to incorporate air and prevent large ice crystals. It also covers still-frozen desserts like granita, frozen mousse, and parfait which do not require an ice cream machine and use whipped ingredients for texture. The document outlines the basic ingredients, production processes, and physical structures of various frozen desserts.
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