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Chapter 19
Frozen Desserts
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2. 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
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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
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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
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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%
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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
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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
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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
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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
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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
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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
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12. 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
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13. 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
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14. 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
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15. 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
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16. 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
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17. 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
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18. 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
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19. 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
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20. Ice Cream Formula Creation and Balance Calculation
Break down and calculate ingredient percentages to find a fine balance
Example of calculation
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Conclusion
Simple preparation
Endless combination texture and flavor
Technical knowledge of physical structure and balance of ingredients
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