Traditional ice cream
Traditional saffron ice cream is one of the masterpieces of Iranian art. The joyful combination of saffron, rose water, Iranian cream and pistachios has turned traditional ice cream into an anti-depressant. The recipe for preparing traditional Iranian ice cream is different from other ice creams and is specific to Iran, and in addition to milk, eggs and fox flour, it is also used in its composition. .
2- Faldeh
Maybe you have never considered Faloodeh as an ice cream, but in other parts of the world this delicious dessert and food made from rice starch is considered one of the subsets of ice cream. Among Falodeh fans, this ice cream is divided into two types, live and dead, and fresh and live Falodeh with fresh lemon juice, cherry nectar and strawberry syrup is very, very enjoyable, especially in the heat of summer.
1- Italian ice cream
2. Jalatu or Machine Ice Cream
This type of ice cream is included in the gelato family, but it has some differences. For example, this ice cream is lighter than gelato and has more air than it, which makes the ice cream more flexible and easier to shape as a result. This ice cream was invented in America in **** and became popular all over the world. In addition, this ice cream has less fat compared to gelato, which makes it more dietary.
1- Papsicel, Ice Ice Cream, Alaska
Popsicles or our own ice creams are handmade wooden ice creams whose main base is milk, water and fruit juice. Of course, the popsicles found in Tehran are mostly based on milk and are very attractive. With a little sweetener, any natural blueberry can be turned into a delicious, colorful and attractive ice cream that will make you feel good in the heat of summer.
1- Survey
This ice cream looks like gelato, but unlike it, it is prepared on the basis of water. This ice cream is made with flavored water or natural water and is originally from France. Sorba consists of two main ingredients, sugar and fruit, which makes it attractive and good feeling when eating it. This ice cream is served on a case-by-case basis in some luxury restaurants and between the appetizer and the main dish, so that the taste in the mouth is cleansed and ready to taste a new and delicious dish.