Frozen Desserts
Frozen Desserts
Frozen Desserts
Outcomes
• At the end of this module we should know
. Types of frozen dessert
. The Ingredients making up frozen desserts
. The Preparation of frozen desserts
. The Storage of frozen
Reference
• Understanding Food Principles and Preparation – Chapter 26
• Additional Notes
Ice cream
Sherbet and Sorbet
Granita
Bavarian cream & cassata
What creates the difference
A) The ingredients –
• Type and proportion of
1. Fat ( Milk Fat)
2. Milk ( MSNF) – Milk solids (protein and lactose)
• 3. FROZEN YOGURT –
• Use of milk based product
• “good for you” image
4. SHERBET
•
• Sherbets and ices are made from fruit juices, water and sugar. American sherbets
usually contain milk fat or cream (2%)and sometimes egg whites. The egg whites
increase smoothness and volume. Ices, also called water ices, contain only fruit
juice, water, sugar and sometimes egg whites. Can als make use of gelatine add
create “creaminess” and give body
5. SORBET
• They do not contain milk fat, MSNF or egg or gelatine products. The French word
sorbet (sor-bay) is sometimes used for these products.
6.WATER ICE – SWEETENED WATER AND FRUIT JUICE
Popsicle
3
7. STILL-FROZEN DESSERTS
•
• Ice creams and sherbet are churn-frozen, meaning that they
are mixed constantly while being frozen. If they were not
churned, they would freeze into solid blocks of ice. The
churning keeps the ice crystals small and incorporates air
into the ice cream.
• Stabilisers also reduce the need to use a lot of cream which can save
on cost and fewer kilojoules ( health benefit)
Terminology relating to ice cream
• Shrinkage of Ice cream as it ages
• Heat shock
• Overrun
• A) Cooked – egg custard is the basis ( remember how to make and egg
custard)
• body
• resistance to melting
Ice cream
churner
Churning and Freezing
• Churned during freezing
• Promotes formation of many small ice crystal nuclei = smooth velvety texture
• Whip up the mixture to disrupt the membrane of the homogenized fat
globules to encourage them to rejoin with other disrupted fat globules to crea
a “creamier” mouthfeel
• Incorporates air to increase volume
• Use of an ice cream maker (churner) or old fashioned hand “churner”
• Only fill the container two thirds ( 2/3rds) as the mixture increases in volume
as it freezes ( water expands when frozen) and incorporates air
NB – what is the
effect of adding salt
to the ice
Speed of Churning
• Start the speed of the “dasher” slow and increase as the mixture
cools
• Texture Changes – over time as ice cream is taken in and out of the
freezer and exposed to temperature changes.
• Ice melts and joins with other water to form larger ice crystals –
courser texture
Questions
• What is the difference between
• An ice cream and a sorbet
• A French ice Cream and Philadelphia Ice Cream
• What role does Milk fat play in the texture of ice cream
• Explain this diagram as it related to the making of ice cream –(a) in
terms of ingredients (b) in terms of process
Cinnamon Ice Cream ( French Style)
• INGREDIENTS
• 1 stick cinnamon
• 1 level teaspoon ground cinnamon
• 6 large egg yolks
• (110 g) caster sugar
• 2 slightly rounded teaspoons custard powder
• (570 ml) milk
• (275 ml) double cream
METHOD
• First of all place the egg yolks, sugar and custard powder in a bowl and whisk them with an electric hand
whisk (or balloon whisk) until the mixture has become pale and thickened.
• Next put the milk, cinnamon stick and ground cinnamon in a saucepan, bring the mixture up just to
simmering point, then pour it on to the egg mixture, whisking all the while as you pour. Return the custard
to the saucepan and continue whisking over a gentle heat until the custard has thickened.
• Don't worry about curdling – if it does separate, as soon as you pour it back into a bowl and continue to
whisk it will become smooth again: the custard powder acts as an excellent stabiliser. Pour the custard into a
bowl and, when cool, cover with a piece of clingfilm directly on the surface of the custard and extended up
the side of the bowl (to prevent a skin forming). Chill thoroughly in the refrigerator for several hours or
overnight.
• Next day, whip the cream to the soft shape stage, then fold it into the custard (you can now discard the
cinnamon stick). The ice cream can now be churned in an ice-cream maker for 20 minutes until it is soft and
velvety. Alternatively pour it into a plastic freezer box (approximately 9 x 6 inches/23 x 15 cm), cover the
surface with clingfilm, put a lid on and freeze.
• Thereafter re-mix with a fork every 30 minutes until it reaches the right consistency. The ice cream should be
eaten within 3 weeks; before serving, remove it to the main body of the refrigerator for 20 minutes to soften
• Explain the role of the ingredients in making this ice cream