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Chapter 16 Ice Cream and Frozen Desserts On Baking© 2005 Pearson Education, Inc. Labensky et al. Upper Saddle River, New Jersey 07458.

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Presentation on theme: "Chapter 16 Ice Cream and Frozen Desserts On Baking© 2005 Pearson Education, Inc. Labensky et al. Upper Saddle River, New Jersey 07458."— Presentation transcript:

1 Chapter 16 Ice Cream and Frozen Desserts On Baking© 2005 Pearson Education, Inc. Labensky et al. Upper Saddle River, New Jersey 07458

2 On Baking© 2005 Pearson Education, Inc. Labensky et al. Upper Saddle River, New Jersey Ice Cream and Frozen Desserts Are categorized by the freezing method: –Churned: may be dairy based, made from milk or custard nondairy based, made from fruit, chocolate or other flavorings combined with sugar ice cream, gelato, sherbert –Still-frozen or semifreddi: made from custards or mousses frozen without churning frozen soufflés, parfaits, baked Alaska, Vacherin, bombes, molds lined with cake and filled with ice cream, sorbets and frozen mousses and parfaits are still-frozen

3 On Baking© 2005 Pearson Education, Inc. Labensky et al. Upper Saddle River, New Jersey Churn-Frozen Desserts Churning breaks up ice crystals while adding air to the mixture. Overrun, the additional volume created when air is churned into the product, is expressed as a percentage, with superior products having maximum of up to 20%. Higher fat content of ice cream and gelato gives them a smoother mouth feel compared to sorbet.

4 On Baking© 2005 Pearson Education, Inc. Labensky et al. Upper Saddle River, New Jersey Ice Cream and Gelato Are custards churned during freezing. High quality ice creams contain as much as 24% milkfat, resulting in rich dense products. Gelato has low fat content, between 4% and 9%, but is denser due to less air incorporated during churning. USDA standards for “ice cream” require at least 10% milkfat and 20% milk solids and no more than 50% overrun.

5 On Baking© 2005 Pearson Education, Inc. Labensky et al. Upper Saddle River, New Jersey Sherberts and Sorbets Sorbet is a churned mixture of sugar, water and fruit juice, wine, liquors or other flavorings. Sherbert is an Americanization of the French word sorbet. When it contains fruit juice and sugar it is identical to sorbet. When milk is added it becomes somewhat richer than sorbet.

6 On Baking© 2005 Pearson Education, Inc. Labensky et al. Upper Saddle River, New Jersey Churn-Frozen Desserts

7 On Baking© 2005 Pearson Education, Inc. Labensky et al. Upper Saddle River, New Jersey Still-Frozen Desserts Are based on a bombe mixture, a mousse or custard with meringue or whipped cream. Air must be incorporated by folding in relatively large amounts of whipped cream or meringue. This keeps the mixture smooth and prevents it from hardening Because of this air they feel less cold than ice creams.

8 On Baking© 2005 Pearson Education, Inc. Labensky et al. Upper Saddle River, New Jersey Convenience Products Ice cream mixes allow a variety of different flavored ice creams to be freshly prepared from one basic preparation. They also come in neutral flavors to allow pastry chefs to add flavoring or fruit purées to customize before churning. Mixes are formulated for different styles of ice cream, either hard or soft, and different types of machinery, either batch freezer or continuous- process soft ice cream machine.


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