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)
B) Way of combining ingredients

Definition
• Ice Cream is a COLLOID Food Foam consisting of frozen ice crystals, air
bubble surrounded with fat globules and coated with emulsified
protein layer and an unfrozen liquid phase containing sugars and salts
in solution
CLASSIFICATION
1. ICE CREAMS
•
• Ice cream is a smooth, frozen mixture of milk, cream, sugar and flavourings and sometimes eggs.
Philadelphia-style ice cream contains no eggs, while French-style ice cream contains egg yolks. The
eggs add richness and help make a smoother product because of the emulsifying properties of the
yolks.
1 (a) Low Fat Ice Cream- Ice milk is like ice cream, but with a lower butterfat content
1 ( b) Functional Food – made with vegetable flavours, blueberries and herbal extracts
Fortified
Antioxidants – addition of fruit and fruit juices
Low carb, lactose free, sugar free etc
1 ( c ) Replacing milk fat ( Cream) and MSNF
Alternative fats –
Use of tofu
Ice Cream
• A minimum of 10% Milk Fat ( cream)
• The amount of MSNF is important for

• Flavour
• Body
• Texture
• Shelf Life
• Dispensing Qualities
• Nutritive Value
• 2. GELATO
• Italian word for ice cream
• Smooth and creamy – uses less milk fact ( cream) and more milk solids
• Less air
• Churned slowly and serves at slightly higher temperatures
• 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
Granité (grah-nee-tay) is coarse, crystalline ice, made without egg white.

Frappes
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.
Semi - Freddo That is, they have whipped cream or beaten

egg whites or both folded into them to give them lightness.
This allows them to be still-frozen in an ordinary freezer.
Factors Affecting Quality
• The quality depends on the crystallization of the water from the sugar
mixture
• Churning is the mixing of the mixture to control crystal size OR
• Leaving the mixture to set that the nature of the ingredients can help
to control crystal size
• 3 FACTOR determining the quality of the frozen dessert are

1. FLAVOUR
2. TEXTURE
3. BODY
1. Flavour
• Flavour is “muted” diminished in cold temperatures
• Flavours added as fruit, essences, coffee etc
• Flavour can be enhanced with the addition of nuts, sweets, or other
ingredients
2. Texture
• Smooth – ice cream
• Crystalline – granitas or sorbets
• 1. Size of crystals = smoothness
• Number of nuclei = number of small crystals = smoother the texture
• 2. Other ingredients – milk fat, milk solids, sugar etc
• 50% of solid ingredients in ice cream are dairy
• Sugars lower the freezing point – so products sorbets with less dairy and
more sugar = colder and harder
• The freezing point is lowered with sugar so most ice creams do not
freeze completely = able to be scooped to serve
• Other factors contributing to texture = air cells ( air)
• emulsifiers
Diagram of texture
• Ice cream is a foam of air cells surrounded by a layer of fat coated
with emulsified protein film and a network of ice crystals
• Emulsifiers ( surfactants) eg monoglycerides/diglycerides, egg yolk or

lecithin ae added to create a smooth texture by stabilizing the
dispersion of air in the foam
• Rapid freezing and correct storage temps = good texture
• Commercial ice cream are “AGED” – held at refrigerator temps
• Glycerol monostearate can be added to destabilise the emulsion so
that the proteins clump ( join) together to give a smooth texture and
are more resistant to melting
3. Body
• Commercial Ice cream has more body because of the addition of
stabilisers
• E.g. Gelatine and vegetable gums
• Body = a)thickness/ viscosity,

b) resistance to melting and
c) reduced ice crystal formation during storage
Question – What is used to give Body to ice cream and why is Body and
important quality feature of a good ice cream?
• Stabilisers like gelatine a good as they help to produce a smooth
texture and also at attracting water when it melts to prevent it joingin
to make bigger ice crystals
• 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
• Write notes to explain the above

Mixing and Freezing
• Ice Cream
• Using cream –
• Cooker versus Uncooked
• A) Cooked – egg custard is the basis ( remember how to make and egg
custard)
• B) Uncooked – use pasteurized dairy products

• Texture more grainy
• Flavourings – fruit ( combine with a sugar syrup)

• The eliminates the effect of solid frozen fruit
• Acidity of the fruit is balanced with the sugar
• Heating and Aging ( Commercial Mixes) – heating to dissolve sugar,
pasteurized and homogenized
• Aged for up to 24hours at 4.4°C = fat solidifies
• Fat solidifies
• Milk solids and gelatine swell = viscosity
• 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
• Slow freezing = large crystals – quick freezing = small crystals

• Dash also incorporates air – fast = more air, slow = less air
Storage and Hardening
• Ince cream left in freezer for 4 – 6 hours after churning
• If texture is grainy – I could be the result of

• A) filling container more than 2/3rd to churn
• B) using too much salt which freezes ingredients too quickly before the
formation of small ice crystals
• C) Churning too rapidly
Freezing has 2 phases
• 1st phase 33 – 67% water freezes ( during churning)
• 2nd phase “hardening phase” 25 – 57% of water freezes
Oil-in-water emulsion
Storage
• Best stored at -18°C for 1 – 2 months
• Plastic film or wax wrap pressed against ice cream when re-freezing –
or placed in plastic bag = does not absorb other flavours/odours
• Prevents moisture build up that can encourage the development of
large ice crystals
• 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
• Explain how the method achieves the structure/texture of the ice

cream
• How would you suggest best storing the ice cream
• What do the following terms mean

• . Over run
• . Shrinkage
If we were to add 5ml of gelatine to the ice cream – would it be of any

value? Is so what would it’s function/s be?

Frozen Desserts

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Frozen Desserts

B) Way of combining ingredients

• The amount of MSNF is important for

Granité (grah-nee-tay) is coarse, crystalline ice, made without egg white.

Semi - Freddo That is, they have whipped cream or beaten

• 3 FACTOR determining the quality of the frozen dessert are

• Emulsifiers ( surfactants) eg monoglycerides/diglycerides, egg yolk or

• Body = a)thickness/ viscosity,

• Write notes to explain the above

• B) Uncooked – use pasteurized dairy products

• Flavourings – fruit ( combine with a sugar syrup)

• Slow freezing = large crystals – quick freezing = small crystals

• If texture is grainy – I could be the result of

• Explain how the method achieves the structure/texture of the ice

• How would you suggest best storing the ice cream

• What do the following terms mean

If we were to add 5ml of gelatine to the ice cream – would it be of any

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