Names are important. Who knows how many industries have thrived or failed because of the associations of words. :P
"Ice milk or iced milk is a frozen dessert with less than 10 percent milk fat and the same sweetener content as ice cream. Ice milk is typically priced lower than ice cream and is typically sold as a generic product.
In the United States, the term is now virtually unknown. A 1994 change in Food and Drug Administration rules allowed ice milk to be labeled as low-fat ice cream. Within months, the term "ice milk" virtually disappeared from store shelves.
Products containing less milk fat but higher sweetener content are sold as sherbet, and products with no milk fat or dairy analogues are sold as sorbet. Products which use nonfat or lowfat yogurt or dairy analogues are sold as frozen yogurt."
I also now know what "malt" is. Thanks wikipedia! This search brought to you by the fact that I want to make a chocolate ice cream soda:
"The technique is 1, 2, 3. You put 2 tablespoons of syrup or flavoring in the bottom of the largest glass you have. Add seltzer water stirring as you pour to within 2 inches of the lip of the glass. Add 1 large scoop of very firm ice cream trying to get it to straddle the rim of the glass, yet still submerged in the seltzer enough to touch the seltzer deep enough to begin reacting with the bubbles to create a foamy heat. If the ice cream is to deep in the mixture, it will over flow. If it doesn't touch the seltzer at all you don't have a soda. With a little practice you will reach a perfect balance."
I will try this. Thanks internet!