© 2009 Cengage Learning. All Rights Reserved. Chapter 19 Frozen Desserts © 2009 Cengage Learning. All Rights Reserved.

Introduction: Definition of Frozen Desserts Churned frozen dessert The mixture is constantly agitated during freezing Result in a smoother texture Ice cream, sorbet, gelato, frozen yogurt Still-frozen dessert Granita, frozen mousse, parfait, etc. After prepared and assembled, they are left in freezer until solid state Whipped egg whites or cream are incorporated to aerate the base © 2009 Cengage Learning. All Rights Reserved.

© 2009 Cengage Learning. All Rights Reserved. Physical Structure Physically complex and unstable mixture is stabilized at low storage temperature Mixture of gas, liquid and solid Dairy products help to trap air cells, but it also causes instability of water-fat emulsion Emulsifiers © 2009 Cengage Learning. All Rights Reserved.

© 2009 Cengage Learning. All Rights Reserved. Basic Ingredients The best results will be achieved by high-quality and flavorful ingredients Balance of flavor and texture The minimum and maximum of specific ingredient content in ice cream formulas should be respected under USDA guideline © 2009 Cengage Learning. All Rights Reserved.

© 2009 Cengage Learning. All Rights Reserved. Basic Ingredients Milk/Cream Provides rich dairy flavor as well as rich and creamy texture Available in liquid or powdered form Adding MSNF improves the texture and overrun percentage The average milk fat content in ice cream range 7%-20% © 2009 Cengage Learning. All Rights Reserved.

© 2009 Cengage Learning. All Rights Reserved. Basic Ingredients Eggs Custard-style or French custard ice cream contain egg yolk or whole eggs Adds rich flavor and lecithin acts as an emulsifier © 2009 Cengage Learning. All Rights Reserved.

© 2009 Cengage Learning. All Rights Reserved. Basic Ingredients Sugar Adds sweetness and balances with other acid or bitter flavorings Provide scoop-able texture by lowering the freezing point Sucrose, dextrose, glucose, corn syrup DE represents a sweetening power of the sugar Overrun is affected by the selection and amount of sugar © 2009 Cengage Learning. All Rights Reserved.

© 2009 Cengage Learning. All Rights Reserved. Basic Ingredients Emulsifiers and Stabilizers Heat shock Emulsifiers maintain the fine texture of frozen desserts by keeping the homogenized water-fat mixture Stabilizers prevent water migration by increasing the viscosity of the solution © 2009 Cengage Learning. All Rights Reserved.

© 2009 Cengage Learning. All Rights Reserved. Basic Ingredients Flavorings When designing a formula, consider the affects of ingredients which are high in fat, sugar and alcohol Flavorings can be mixed into the base or infused Inclusions (solid ingredients), sauces and swirls are combined after churning © 2009 Cengage Learning. All Rights Reserved.

© 2009 Cengage Learning. All Rights Reserved. Basic Ingredients Fruits Fresh seasonal fruits or commercially available frozen fruit purees Dried and candied fruits Effects of water content of the fruits Nuts Added as whole, crushed or paste form Candying or coating in chocolate or cocoa butter helps to maintain the crunchy texture © 2009 Cengage Learning. All Rights Reserved.

© 2009 Cengage Learning. All Rights Reserved. Basic Ingredients Chocolate Used to flavor bases, as an inclusion, coating inclusions or as rippled sauce When used in a base, its fat, sugar and solid content must be considered © 2009 Cengage Learning. All Rights Reserved.

Churned Frozen Desserts In general, they are produced using an ice cream machine The mixture is stirred or churned during freezing to break up the ice crystals Production Preparing the base Aging Freezing Hardening © 2009 Cengage Learning. All Rights Reserved.

Churned Frozen Desserts Production Preparing the Base Blending and heating of the ingredients Pasteurization HTST / LTLT Aging Quick cooling of the base to avoid bacteria growth During aging, the base is held under refrigerated sanitized container Crystallization of fat globules Emulsifier and stabilizer fully activated Blending of the flavorings and colorings © 2009 Cengage Learning. All Rights Reserved.

Churned Frozen Desserts Production Freezing Three structural components: fat globules, ice crystals and air bubbles The mixture is continuously aerated Small crystals are created by a dasher constantly scraping on the sides of the canister Remove from the ice cream machine when the mixture is soft-serve consistency Inclusions are added after churning © 2009 Cengage Learning. All Rights Reserved.

Churned Frozen Desserts Production Overrun The measure of additional volume the ice cream acquires during churning Use of emulsifiers Provides lightness and good mouth feel but also can dilute the flavor Hardening After freezing and inclusions are added, lower the temperature quickly to prevent water migration and a coarse texture © 2009 Cengage Learning. All Rights Reserved.

Churned Frozen Desserts Ice Cream Philadelphia ice cream Uncooked mixture of cream, sugar and flavorings Grainy and icy texture French “custard” style ice cream Cooked mixture of milk, cream, whole eggs or yolks and sugar Must contain a minimum of 1.4% egg solids under USDA regulation © 2009 Cengage Learning. All Rights Reserved.

Churned Frozen Desserts Gelato Dense consistency and intense flavor Production very similar to ice cream Sorbet Fruit or vegetable juice or puree, sugar syrup and acid, no fat or dairy Lower overrun rate Smooth texture created by a careful controlling over freezing stage © 2009 Cengage Learning. All Rights Reserved.

Churned Frozen Desserts Granita Fruit or vegetable puree, juice, wine, alcohol, coffee and tea The mixture is stirred during freezing to prevent large ice crystals from forming Sugar, salt and alcohol lowers the freezing point © 2009 Cengage Learning. All Rights Reserved.

Still-Frozen Desserts Do not require an ice cream machine The base is aerated with whipped cream or egg foam to provide light texture Frozen mousse Frozen parfait Frozen soufflés Semifreddo Bombe © 2009 Cengage Learning. All Rights Reserved.

Ice Cream Formula Creation and Balance Calculation Break down and calculate ingredient percentages to find a fine balance Example of calculation © 2009 Cengage Learning. All Rights Reserved.

© 2009 Cengage Learning. All Rights Reserved. Conclusion Simple preparation Endless combination texture and flavor Technical knowledge of physical structure and balance of ingredients © 2009 Cengage Learning. All Rights Reserved.