Across
- 2. Another word for still-frozen desserts
- 6. The amount of milk fat required by the USDA to be qualified as ice cream
- 7. A type of ice dessert made by scraping while freezing
- 9. The percent of milkfat found in high quality ice creams
- 10. The percentage of ice cream that is actually air
Down
- 1. Eggs, gums, gelatin, or pectin
- 3. A churned dessert with low fat content and high density
- 4. A style of ice cream made with just cream and sugar
- 5. Made by freezing without churning
- 8. A style of ice cream including eggs