FROZEN DESSERTS-CHURNED: ICE CREAM, GELATO AND SORBET

Day 39

FROZEN DESSERTSChurn-Frozen Desserts

Ice cream is a smooth frozen mixture of milk, cream, sugar, flavorings and sometimes eggs.• Philadelphia-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 DESSERTSChurn-Frozen Desserts

Production 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 DESSERTSChurn-Frozen Desserts

Storage 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 DESSERTSChurn-Frozen Desserts

Popular Ice Cream Desserts• Parfaits• Sundaes or coupes• Baked Alaska

FROZEN DESSERTSChurn-Frozen Desserts

Homemade 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 DESSERTSStill-Frozen Desserts

Parfaits 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 DESSERTSStill-Frozen Desserts

Frozen 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.