1. Food Prep: Ice Cream & Chilled Desserts - CS1(SS) Foster

2. Learning Objectives  Identify different types of ice cream  Explore the process involved in making ice cream  Explain the different components and their functions  Discuss other chilled desserts

3. Ice Cream and Sorbet Italian Gelato Strawberry Ice CreamStrawberry Sorbet 3

4. General Info  The U.S. Food and Drug Administration requires that any product sold as “ice cream” will contain a minimum of 10% milkfat/butterfat.  Products containing 2% to 7% milkfat/butterfat are called Ice Milk.  Products using fruit juices are referred to as Sherbets. Sherbets (sorbet) also have egg whites as one of its ingredients. 4

5. Types of Ice Cream  There are 2 types of ice cream used by Navy GMs:  Commercially prepared, containerized ice-cream - Vary in sizes and flavors. Most common size used in the Navy is the 3 gallon barrel. This also includes novelty items such as ice cream bars, ice cream sandwiches, and other novelty ice cream products. - Ideal serving temperature is about 8° F. for hard pack ice cream. - Ice cream should be stored at 0° F. or below.  Commercially prepared ice cream mixes, soft serve, yogurts & sorbets - Advantages: convenient, uniform quality, sanitary (pasteurized), space saving, labor/time saving, easy to use

6. Components  Components and their contribution: Egg - in the base inhibits the formation of large ice crystals during the freezing process, resulting in a smoother, more richly textured product. Milk/cream - contributes to the richness and flavor of the product. It also contributes to the development of a smooth texture. Fruits/nuts - are the main source of flavor for ice creams and sherbets. Spices/flavorings - bring out the character of ice creams. 6

7. Quality  Ever wonder about the price difference and quality difference of ice creams? Haagans Dazs®, Ben and Jerry’s, and the like, do not incorporate as much air into their product. This makes the ice cream more firm, creamier, and dense. Store brands have more air introduced giving it greater volume, making it cheaper. - In comparison, you may be getting close to the same amount of ice cream in a 1/2 gallon of “store brand” as you would in Ben and Jerry’s® pint of Chunky Monkey®. 7

8. Ice Cream Preparation  There are 3 distinct stages in the preparation of sherbets and ice creams: 1) Preparation of mixture 2) Freezing 3) Molding 8

9. Preparation of the Basic Mixture  For basic preparation there are 3 primary components:  Sugar Syrup - basic mixture is two cups water and two cups granulated sugar. This is then boiled to 220° F. for approximately 1 minute. This is called the “28° Baume” syrup as measured on the Baume scale.  Basic Custard - constitutes the predominant portion of most ice creams. Basic mixture is: 1 qt milk / 8 eggs / 10-12 oz of sugar.  Meringue - egg whites are whisked in a grease-free bowl until soft peaks form. Super fine or confectioner’s sugar is added and the whisking continues until stiff peaks are formed. 9

10. Freezing the Mixture  Churning machines  Can be electric or hand-cranked, and are cooled by ice and rock salt. They produce a smooth texture.  Non-churning methods  Can be stir freezing (whisk in metal bowl and placed in freezer, and repeat) or food processor (generally used for sherbets, ingredients are blended and placed in ice cube trays, once frozen are blended again to form the sherbet). They produce a more coarse texture. - Basically, a constantly churning or moving mix during freezing will produce a smoother product. 10

11. Molding the Mixture  Molding the ice cream is about preference and requirements for your desired end result.  While some may put the product into a 1/2 gallon freezer ready container, others may desire to make ice cream cookie bars or ice cream cakes. 11

12. Serving the Ice Cream Soft serve ice cream may be dispensed directly from the freezer into paper cups, ice cream cones or serving bowls. Hard pack ice cream should not be self served. To better serve hard pack ice cream, an ideal temperature is 8° F., which can be achieved by placing the ice cream in the refrigerator 30 minutes prior to serving. The ice cream scoop should be rinsed frequently in a water bath to remove residual build up of ice cream and prevent growth of bacteria. 12

13. Handling/Storage of Ice Cream Removing ice cream from the freezer and putting in room temperature is only good for about 20 minutes. Change containers as needed as ice cream melts around the sides. The maximum storage time for ice cream is 3 weeks. For sorbets it’s 2 weeks. Ice cream should be stored at 0°F. or below. Sorbet should be stored at 10-20°F. to prevent ice crystals from forming.. Ice cream should be shipped at -10°F and received at 0°F or below. 13

14. Pate Choux Cream Puffs Eclairs

15. Cream Puffs and Eclairs The major difference between cream puffs & eclairs is the shape (cream puffs are round, while eclairs are long and tube shaped). Made from a cooked batter (pate choux) in boiling water and adding the entire quantity of general purpose flour at once, stirring rapidly. Mixture is then piped is round shapes (cream puffs/profiteroles) or oblong (eclairs) Steam leavens the pate choux during baking and hollows out the interior naturally. They are then filled with a tipped pastry bag with various fillings (mousse, custard, etc.) 15

16. Puddings Classifications  Instant, dessert powder o banana, butterscotch, chocolate, coconut, pineapple & vanilla  Cooked o cream pudding, bread pudding, rice pudding & tapioca pudding May be served hot or cold and with hot or cold sauces 16

17. Fruits Seasonal availability: Melons, Peaches, Strawberries, Nectarines, Kiwi Fruit Year-round standbys: Apples, Oranges, Grapefruit, Bananas Excellent low calorie alternatives to heavy laden desserts Can be used in a variety of ways, via fruit salads, smoothies, frozen fruit bars, etc. 17

18. Fruit Gelatin Gelatin will not set at 95° F. or above. Can use a combination of fruit juice and water to prepare the gelatin. Do not use citrus fruits/pineapple when making fruit gelatin… it will prevent the gel from setting. It contains an enzyme that digests the gelatin. Follow directions in the AFRS. 18

19. Questions?

20. Review  How many different types of ice cream does the Navy use? -2-2  What temperature should hard packed be served? - 8°F  Shipped? - -10°F  Stored/Received? - 0°F or below

21. Review  What % milk fat is Ice Milk? - 2 – 7%  Ice Cream? - At least 10%  Who set forth these milk fat guidelines? - USDA  How many stages of preparation are there in the making of ice cream? -3-3

22. Questions?