Partially Frozen Desserts

Appears in

Oxford Companion to Sugar and Sweets

Oxford Companion to Sugar and Sweets

By Darra Goldstein

Published 2015

  • About

Some chilled desserts are more deeply chilled than others, or even partially frozen. Others are composed of a combination of frozen ingredients like ice cream or sherbet and nonfrozen ingredients like fruit, sauces, nuts, and other edible decorative elements, such as sprinkles or jimmies. See ice cream; sauce; sherbet; and sprinkles.

Jane Levi

  1. Black, Keda. Sugar and Spice. London: Hamlyn, 2008.
  2. “More Perfect than a Parfait.” http://www.itchefs-gvci.com/index.php?option=com_content&view=article&id=284&Itemid=628 (accessed 25 January 2014).
  3. Tate & Lyle Refineries. Sweet Success: The Tate & Lyle Cookbook. London: Sackett and Marshall, 1977.