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In other countries, such as Italy and Argentina, one word is used for all variants.
Analogues made from dairy alternatives, such as goat's or sheep's milk, or milk substitutes (e.g., soy milk or tofu), are available for those who are lactose intolerant, allergic to dairy protein, or vegan.
Recipes for flavoured ices begin to appear in François Massialot's Nouvelle Instruction pour les Confitures, les Liqueurs, et les Fruits, starting with the 1692 edition.
Massialot's recipes result in a coarse, pebbly texture.
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The result is a smooth, semi-solid foam that is solid at very low temperatures (below 2 °C or 35 °F).
It becomes more malleable as its temperature increases.