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Frozen Desserts21
Churn-Frozen Desserts
Copyright ©
2013 by John Wiley &
Sons, Inc. A
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21Ice cream is a smooth frozen mixture of milk, cream, sugar, flavorings and sometimes eggs.•Philadephia-style ice cream contains no eggs.•French-style ice cream contains egg yolks.•Ice milk is like ice cream but lower butterfat content.•Frozen yogurt contains yogurt in addition to normal ice cream ingredients.•Sherbets and ices are made from fruit juices, water, and sugar.
• Americanized sherbet contains milk.•Granité is coarse crystalline ice, without egg whites.•Italian versions are called gelato, sorbetto, and granita.
Frozen Desserts
Churn-Frozen Desserts
Copyright ©
2013 by John Wiley &
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21Production and Quality Factors• Smoothness is related to the size of the ice crystals in the
product.• Overrun is the increase in volume due to incorporation of air
when freezing ice cream.• Mouth feel or body depends on smoothness and overrun as
well as the other qualities.
Frozen Desserts
Churn-Frozen Desserts
Copyright ©
2013 by John Wiley &
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21Storage and Service• Store ice creams and sherbets below 0°F (-18°C).• Temper frozen desserts before serving at 8°F to 15°F
(-13°C to -9°C) for 24 hours so they will be soft enough to serve.
• Avoid packing ice cream.• Use standard scoops for portioning ice cream.• Measure syrups, toppings and garnishes for portion control.
Frozen Desserts
Churn-Frozen Desserts
Copyright ©
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21Popular Ice Cream Desserts• Parfaits• Sundaes or coupes• Baked Alaska
Frozen Desserts
Churn-Frozen Desserts
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2013 by John Wiley &
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21Homemade Ice Creams and Sorbets• Ice Cream Production
• Measure accurately.• Basic vanilla ice cream, weight of sugar is 16-21% of total
weight.• Refrigerate mix about 12 hours before freezing.• Careful sanitation is critical.
Frozen Desserts
Churn-Frozen Desserts
Copyright ©
2013 by John Wiley &
Sons, Inc. A
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eserved
21Homemade Ice Creams and Sorbets• Sorbet Production
• A basic sorbet mixture is a sugar syrup mixed with flavoring ingredients.
• Sugar proportion in the mix is critical to texture.• Sugar concentration may be measured with a saccharometer.• Chill the mixture well before freezing.• Rapid freezing produces smaller ice crystals.• Corn syrup may contribute slightly to smoothness.
Frozen Desserts
Still-Frozen Desserts
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2013 by John Wiley &
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21Parfaits and Bombes• A Parfait is an ice cream dessert consisting of
layers of ice cream and topping in a tall, thin glass. Original parfait is a still-frozen dessert frozen in a tall, thin mold and unmolded for service.
• A Bombe is made by lining a chilled mold with a layer of ice cream or sherbet and freezing it hard. It is then filled with a bombe mixture and then frozen again.
Frozen Desserts
Still-Frozen Desserts
Copyright ©
2013 by John Wiley &
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ll Rights R
eserved
21Frozen Mousses and Frozen Soufflés• Frozen mousses are light frozen desserts containing
whipped cream.• Frozen soufflés are simply mousse or bombe
mixtures frozen in soufflé dishes or other straight-sided dishes.
Frozen Desserts
