According to Royal Decree 618/1998, of April 17, which regulates the production and marketing of ice cream in Spain, ice creams are defined as "food preparations that have been brought to a solid, semi-solid or pasty state, by simultaneous freezing or after the mixing of the raw materials used and which must maintain the degree of plasticity and sufficient freezing, until the moment of its sale to the consumer ".
There is a lot of types:
Cream ice cream , which contains at least 8% exclusively dairy-based fat and at least 2.5% exclusively dairy-based protein.
Milk ice cream , which contains at least 2.5% of exclusively dairy fat and at least 6% of dry lean milk extract.
Ice cream is the name reserved for a product that contains at least 5% of dietary fat and in which the proteins will be exclusively of dairy origin.
Water ice cream , which contains at least 12% of total dry matter.
Sorbet , which contains by mass at least 15% of fruit and at least 20% of total dry extract.
Sorbets and water ice creams can also be presented in a semi-solid state, and in this case they are called slushies . To this list we must add "mantecados" ice creams , which are cream ice creams, ice creams or milk ice creams that contain at least 4 percent of egg yolk in their content.
