Glaces

Glaces is a term used in French culinary language to refer to frozen desserts made by freezing a flavored base, often with air incorporated to create a creamy texture. In English usage, glace or glaces can be encountered to denote ice creams and related frozen sweets, though the term is less common outside French contexts.

Most glaces are dairy-based, using milk or cream, sugar, and flavorings. Many traditional glaces are custard-based, containing egg yolks that give richness and body. Non-dairy versions use plant milks, fruit purées, or other flavorings. Flavorings range from vanilla, chocolate, and fruit to nuts, coffee, and liqueurs, and some examples incorporate stabilizers or emulsifiers to improve texture and shelf life.

Major varieties include ice cream, gelato, sorbet, sherbet, and granita. Ice cream is typically churned to introduce air (overrun) and served at slightly colder temperatures; gelato tends to be denser with less air and a higher proportion of flavor relative to fat. Sorbet is dairy-free, made from fruit purée or juice with sugar, producing a bright, refreshing taste. Sherbet contains dairy but less fat than ice cream, while granita is a coarse, icy dessert without continuous ice cream texture. Regional traditions also emphasize regional ingredients and methods, such as Italian gelato and American-style frozen desserts.

Historically, frozen desserts have ancient roots in civilizations that used ice or snow to chill mixtures. Modern glaces emerged in Europe during the early modern period, with advances in refrigeration and commercial production expanding availability worldwide. Glaces remain a popular dessert category, valued for contrast between creamy and fruity, sweet and tart flavors.