Ice Creams and Poaching Fruit

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Ice Cream

• Three Main Types of Ice Cream1.French: stove-top cooked custard base2.American or Philadelphia: contains no

eggs3.Gelato: uses whole milk rather than

cream. Appears richer in flavor since there is less fat to coat the tongue, and milk has smaller fat crystals which makes it smoother

Dairy with the addition of sugar and flavoring

Ice CreamThe Base

• Ice cream base is made and allowed to cool, sometimes overnight, which is called ‘curing’

• Base is poured into an ice cream machine which churns the liquid, freezing it, breaking up the ice crystals and adding air

• The addition of air is called ‘Overrun’. • A maximum of 50% is allowable by law

• Artisan ice cream will have very little overrun

Ice CreamFreezing

• Two things impede freezing: sugar and alcohol

• A base can have no more than 18% sugar or it will not freeze properly. If using honey it can be no more than 14% of the mix

• Alcohol should be added towards the end of churning, but follow the recipe and don’t add more

• Any fruit (raisins, strawberries) should be macerated and folded into finished product so it does not freeze up too hard and break teeth

Ice CreamTexture

• Smoothness is determined by size of ice crystals and butterfat content – smaller crystals equal smoother texture

• FDA requires vanilla ice cream to have a minimum 10% butterfat

• FDA requires chocolate to have a minimum 8% butterfat

• If fat content is greater than 24% butter chunks may develop during churning and overrun is inhibited

Sorbets, Sherbets and Granités

• Sorbet– Fruit purée with simple syrup/flavorings.

Churned• Sherbet– Fruit purée with simple syrup/flavorings.

Dairy added. Churned• Granité– Fruit purée with simple

syrup/flavorings/spirits. Not churned, but instead ‘grated’ as it sets up in the freezer. Used as an ‘Intermezzo’

Semifreddos and Soufflé Glacé

• Semifreddo– Yolks, sugar, flavoring and whipped

cream. Not churned• Soufflé Glacé– Yolks, softball syrup, flavor and whipped

cream. Not churned. Often served in soufflé dishes

Fruit Cookery Methods

• Poaching• Grilling• Roasting/Baking• Sautéing• Frying• Stewing

Poaching Fruit• Good for under-ripe fruits that are too hard

or haven’t yet developed their natural sugar• Can be poached in water, wine, fruit juice,

spirits such as rum or whiskey, or a combo • Sweetened with sugar so that the poaching

liquid doesn’t pull out the natural sugars in the fruit

• Flavor with spices: cinnamon, cloves, coffee, cardamom, vanilla

• Poach until fork-tender, but be careful not to overcook or the finished product will be mushy

Poaching Fruit• Create the poaching liquid and boil to

concentrate flavors• Reduce heat to a low simmer and gently

introduce the fruit into the liquid. There should be enough liquid to cover the fruit

• Cover with a piece of parchment with slit cut into it to allow steam to escape and weigh down with a plate to reduce ‘bobbing’

• Once cooked, remove from the liquid to cool• Store poached fruit in its cooled cooking

liquid so it doesn’t dry out• The poaching liquid can be reduced for a

flavorful sauce, or can be reserved and used for more poaching