Ice cream. Even the name sounds cool and refreshing. Although it's one of the most popular desserts in Hong Kong (and elsewhere), few people know what it is.
Not all ice creams are created equal. A $5 soft-serve cone from a fast-food place or convenience store is not the same as the ice cream you get at upscale shops such as Haagen-Dazs or Ben & Jerry's. There are also gelatos, sorbetti (or sorbets) and popsicles (ice lollies).
The basic ingredients of ice cream are milk products (milk, cream or a mixture of the two, reconstituted dry milk powders or condensed or evaporated milk) and sweeteners.
Eggs or egg yolks are sometimes added to make richer-tasting ice creams, which are often flavoured with vanilla, chocolate and fruit.
In general, the best-tasting (and more expensive) ice creams have what is known as a higher 'butterfat' content, which refers to the amount of milk fat it contains. Better-quality ice creams are flavoured with real fruit, vanilla and chocolate, rather than artificial flavourings.
Another reason for the high cost of some ice creams is overrun - the amount of air churned into the ice cream when it's manufactured. More air creates more volume, but it dilutes the flavour and creates a light, mushy texture which melts quickly.
Expensive ice creams have less air and are dense, creamy and intensely flavoured.