Ice Creams are generally classified as cooked or uncooked. All ice-creams are stirred or beaten while freezing.

Plain or Philadelphia Ice Cream - This is cream, or cream diluted with milk, sweetened, flavored and frozen. Plain ice-creams may be flavored with extracts or may have crushed nuts or fruits added. Rich, oily nuts do not combine well with ice-cream. Walnuts, almonds, pecans and pistachio nuts are most often used, and crushed peaches, pineapple, apricots or berries are particularly good for flavoring.

Bisque Ice Cream - This is made by adding to plain icecream such material as pulverized macaroons, ground nuts and stale sponge cake crumbs, to give variety in texture and flavor.

French and American Ice Creams - In these, the foundation is a custard made with cream, milk, eggs, sugar and flavoring, cooked, chilled and then frozen. In French ice-cream the custard mixture contains many eggs. In American ice-cream a plain custard is used.

Neapolitan Ice Cream - This may be made of any variety of ice-cream tinted in three colors and variously flavored. It is packed in layers after it is frozen. Sometimes it is made of a combination of ice-cream and water-ice.

Frozen Pudding - This is plain ice-cream plus a combination of fruit and nuts with bread-crumbs, cake-crumbs or powdered macaroons.