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Ice Cream and Frozen Desserts

15. Ice Cream and Frozen Desserts. Chapter Objectives. After studying this chapter, you will be able to: recognize and evaluate commercially prepared ice cream and frozen products. understand the churning method for making ice creams and sorbets. continued on next slide. Chapter Objectives.

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Ice Cream and Frozen Desserts

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  1. 15 Ice Cream and Frozen Desserts

  2. Chapter Objectives • After studying this chapter, you will be able to: • recognize and evaluate commercially prepared ice cream and frozen products. • understand the churning method for making ice creams and sorbets. continued on next slide

  3. Chapter Objectives • After studying this chapter, you will be able to: • understand the still-freezing method for preparing frozen desserts. • prepare a variety of ice creams, sorbets and frozen desserts.

  4. Ice Cream and Frozen Desserts • Categorized by the freezing method used: • Churned • Still-frozen (semifreddo)

  5. Churn Frozen Desserts • May be dairy based, made from milk or custard continued on next slide

  6. Churn Frozen Desserts • Non-dairy based, made from fruit, chocolate or other flavorings combined with sugar • ice cream • gelato • sorbet • sherbet

  7. Still-Frozen Desserts • Made from custards or mousses that are frozen without churning • frozen soufflés • parfaits • baked Alaska • Vacherin continued on next slide

  8. Still-Frozen Desserts • Made from custards or mousses that are frozen without churning • bombes (molds lined with cake and filled with ice cream, sorbets and frozen mousses and parfaits are still-frozen • ices such as granite

  9. Safety Precautions Making Ice Cream • Ice cream is based on several potentially hazardous foods, such as cream, milk and eggs. • Observe the same safety precautions when making ice cream base as when making custards.

  10. Making Churn Frozen Desserts • Churning breaks up ice crystals while adding air to the mixture. • When creating bases to be frozen: • Keep in mind that cold dulls flavor. Flavors weaken when mixtures are cold. • It may be necessary to overflavor or oversweeten mixtures that will be frozen for service.

  11. Overrun Overrun is the measure of air churned into a mixture. continued on next slide

  12. Overrun • Overrun is expressed as a percentage, which reflects the increase of volume in the ice cream greater than the amount of base used. • If 1 qt. of base produces 1.5 qt. ice cream, the overrun is 50%. • Increase (0.5 qt.) ÷ base amount (1 qt.) = 50% overrun

  13. Desired Amount of Overrun • Increased overrun weakens flavor. • Superior products have no more than 20% overrun.

  14. Mouthfeel • Higher fat content of ice cream and gelato gives these products a smoother mouthfeel compared to sorbet and granita.

  15. Ice Cream and Gelato • Custards churned during freezing. • High quality ice creams contain as much as 24% milk fat, resulting in rich dense products. • Gelato has low fat content, between 4% and 9%, but is denser due to less air incorporated during churning. continued on next slide

  16. Ice Cream and Gelato • USDA standards for "ice cream" require at least 10% milk fat and 20% milk solids. • To be labeled “ice cream”, it cannot weigh less than 4-1/2 pounds per gallon.

  17. Sherbets and Sorbets • Sorbet is a churned mixture of sugar, water and fruit juice, wine, liquors or other flavorings. • Stabilizers such as eggs, gums, pectin or gelatin, may be added to help bind water so that the mixture traps air. • Measuring the sugar content in the mixture with a saccharometer ensures consistent texture and sweetness.

  18. Sherbet • Sherbet is an Americanization of the French word sorbet. • When it contains fruit juice and sugar, it is identical to sorbet. • When milk is added, it becomes somewhat richer than sorbet.

  19. Table 15.1 Troubleshooting Churned Frozen Desserts

  20. Still-Frozen Desserts • Based on a bombe mixture, a mousse or custard with meringue or whipped cream • bombe • frozen mousse • frozen parfait • spumoni continued on next slide

  21. Still-Frozen Desserts • Air must be incorporated by folding in relatively large amounts of whipped cream and/or Italian meringue. • This keeps the mixture smooth and prevents it from hardening. • Because of this air, still-frozen desserts feel less cold than ice creams.

  22. Convenience Products • Ice cream bases allow a variety of different flavored ice creams to be freshly prepared from one basic preparation. • They also come in neutral flavors to allow pastry chefs to add flavoring or fruit purées to customize before churning. continued on next slide

  23. Convenience Products • Mixes are formulated for: • different styles of ice cream, either hard or soft. • different types of machinery, either for batch freezers or continuous-process, soft serve ice cream machines.

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