Ice cream: Developed in France in the 17th and 18th centuries, this rich egg-custard-based ice has a high ratio of cream to milk and eggs and usually contains 10 to 20 per cent butterfat.
Gelato: Italian-derived custard-based ice uses less cream and more eggs and milk than the French counterpart and usually contains 2 to 8 per cent butterfat. Though not as rich as ice cream, gelato is more dense and intensely flavoured.
Sorbet/sorbetto: dairy- and egg-free water-based ice usually served as a palate cleanser.
Kulfi: Indian ice cream forgoes eggs and cream and uses condensed milk.
Aqutaq: Inuit ice made from seal oil, reindeer and caribou fat sweetened with berries.