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Ice Milk/Spumoni

Lou_34544

I was wondering if someone could help me identify what this dessert might be and how I could possibly make it myself.

It's the "spumoni" dessert at L&B spumoni gardens in brooklyn, NY. http://newyork.seriouseats.com/2013/06/sugar-rush-spumoni-at-l-b-spumoni-gardens.html

It isn't nearly as creamy or thick in mouthfeel as ice cream. It's light and refreshing. I have nothing as a point of reference to determine what this might be. It is somewhat creamy, but not in the way ice cream is, and it's not gelato either.

The closest thing I could find was something called ice milk.

Does anyone have any guess what this could be and how I could make it at home? Any modern food science stabilizers or gums that might be beneficial in this style of dessert, also (I would be concerned churning it in a home ice cream maker may create too many ice crystals.) It's my favorite dessert next to italian water ice (also, something I'd like to take a stab at.)

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Lou_34544

Edit; Here is another writeup describing the dessert and a great picture of the texture

http://ny.eater.com/2014/9/8/6159507/a-farewell-to-summer-at-l-b-spumoni-gardens

http://s3.amazonaws.com/foodspotting-ec2/reviews/3121814/thumb_600.jpg?1360434431

Amos_Schorr_168815

Looks just like semifreddo.

Lou_34544

Just an update: Spumoni is a Milk Sherbet. So It's just whole milk, sugar, and flavoring. No cream or eggs. I really like how light and enjoyable this dessert is. Can anyone recommend a stabilizer that might not change texture but could limit ice crystal formation given the high water content of only milk? I would also be churning in a machine that is not exactly high duty or high end, so Anything I can do to keep it less icy but without adding artificial stretchiness or anything else would be great.

Recommendations?