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Ice cream:

Ice cream or ice-cream is a frozen dessert usually made from dairy products, such as milk and cream, combined with fruits or other ingredients and flavours. Most varieties contain sugar, although some are made with other sweeteners. In some cases, artificial flavourings and colorings are used in addition to (or in replacement of) the natural ingredients. This mixture is stirred slowly while cooling to prevent large ice crystals from forming; the result is a smoothly textured ice cream.

The meaning of the term ice cream varies from one country to another. Terms like frozen custard, frozen yogurt, sorbet, gelato and others are used to distinguish different varieties and styles. In some countries, like the USA, the term ice cream applies only to a specific variety, and their governments regulate the commercial use of all these terms based on quantities of ingredients.

Frozen custard:

Frozen custard is a cold dessert similar to ice cream, made with eggs in addition to cream and sugar. It typically contains 10% butterfat and 1.4% egg yolk. One claim traces its invention to Coney Island in 1919 [1]

In some areas on the East Coast of the United States, "frozen custard" or "custard" has become used as a synonym for soft serve by people born since the early 1950's.

Sorbet:

Sorbet (pronounced /sɔrˈbeɪ/ sor-bay) is a frozen dessert made from sweetened water flavoured with iced fruit (typically juice or puree), chocolate, wine, and/or liqueur. The origin of sorbet is variously explained as either a Roman invention, a Chinese invention brought back by Marco Polo, or a Middle Eastern drink charbet, made of sweetened fruit juice and water. The term sherbet or charbet is derived from Turkish: şerbat/şerbet, "sorbet", from the Persian sharbat, which in turn comes from the Arabic شربات sharbāt meaning "drink(s)" or "juice."[1]

Frozen yogurt:

Frozen yogurt (also frozen yoghurt, froyo or frogurt) is a frozen dessert made from or containing yogurt or other dairy products. It is similar to ice cream, but lower in fat (due to the use of milk instead of cream) and slightly more tart, yet is different from ice milk, or more recently simply termed low-fat or light ice cream, which does not include yogurt as an ingredient.

Gelato:

Gelato, or the plural gelati, is Italy's regional variant of ice cream. As such, gelato is made with some of the same ingredients as most ice-creams around the world; milk (and cream), sugar (and other sweeteners), flavorings (fruits, nuts, essences, etc.) and air are the main ingredients. Unlike many types of ice cream, gelato often does not contain eggs. Other ingredients that stabilize or emulsify may be used to improve the shelf life of the product. Gelato can be made using the hot process, which includes pasteurization, or the cold process, which doesn't require pasteurization. Both processes require a gelato batch freezer, which makes the end product by mixing the ingredients and incorporating air. Like high-end ice cream, gelato generally has less than 55% air, resulting in a denser product.

Sherbet:

Sherbet, an American term for a frozen dessert like sorbet, but containing a small amount of dairy.