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Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved Frozen Desserts 21
Churn-Frozen Desserts Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved 21 Ice cream is a smooth frozen mixture of milk, cream, sugar, flavorings and sometimes eggs. Philadephia-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 Desserts
Churn-Frozen Desserts Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved 21 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 Desserts
Churn-Frozen Desserts Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved 21 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 Desserts
Churn-Frozen Desserts Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved 21 Popular Ice Cream Desserts Parfaits Sundaes or coupes Baked Alaska Frozen Desserts
Churn-Frozen Desserts Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved 21 Homemade Ice Creams and Sorbets Ice Cream Production Measure accurately. Basic vanilla ice cream, weight of sugar is 16-21% of total weight. Refrigerate mix about 12 hours before freezing. Careful sanitation is critical. Frozen Desserts
Churn-Frozen Desserts Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved 21 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 Desserts
Still-Frozen Desserts Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved 21 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 Desserts
Still-Frozen Desserts Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved 21 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. Frozen Desserts
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