Chapter 16 Ice Cream and Frozen Desserts

Copyright ©2009 by Pearson Education, Inc. Upper Saddle River, New Jersey All rights reserved. On Baking: A Textbook of Baking and Pastry Fundamentals, Second Edition Labensky, Martel, Van Damme 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, sorbert, sherbet –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 ices such as granita

Copyright ©2009 by Pearson Education, Inc. Upper Saddle River, New Jersey All rights reserved. On Baking: A Textbook of Baking and Pastry Fundamentals, Second Edition Labensky, Martel, Van Damme Churn-Frozen Desserts Churning breaks up ice crystals while adding air to the mixture. Overrun is the measure of air churned into a mixture that increases its volume. It is expressed as a percentage, with superior products having no more than 20% overrun. Higher fat content of ice cream and gelato gives them a smoother mouth feel compared to sorbet.

Copyright ©2009 by Pearson Education, Inc. Upper Saddle River, New Jersey All rights reserved. On Baking: A Textbook of Baking and Pastry Fundamentals, Second Edition Labensky, Martel, Van Damme 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. To be labeled “ice cream”, it cannot weight less than 4 ½ pounds per gallon.

Copyright ©2009 by Pearson Education, Inc. Upper Saddle River, New Jersey All rights reserved. On Baking: A Textbook of Baking and Pastry Fundamentals, Second Edition Labensky, Martel, Van Damme Sherberts and Sorbets Sorbet is a churned mixture of sugar, water and fruit juice, wine, liquors or other flavorings. Stabilizers such as eggs, gums, pectin or gelatin, may be added to help bind water so that the mixture traps air. Measuring the sugar content in the mixture with a saccharometer ensures consistent texture and sweetness. Sherbet 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.

Copyright ©2009 by Pearson Education, Inc. Upper Saddle River, New Jersey All rights reserved. On Baking: A Textbook of Baking and Pastry Fundamentals, Second Edition Labensky, Martel, Van Damme Tips on Churning Ice Cream, Sorbet and Sherbet

Copyright ©2009 by Pearson Education, Inc. Upper Saddle River, New Jersey All rights reserved. On Baking: A Textbook of Baking and Pastry Fundamentals, Second Edition Labensky, Martel, Van Damme Still-Frozen Desserts Are based on a bombe mixture, a mousse or custard with meringue or whipped cream. –Bombe, frozen mousse, frozen parfait, spumoni Air must be incorporated by folding in relatively large amounts of whipped cream and/or Italian meringue. This keeps the mixture smooth and prevents it from hardening Because of this air, still-frozen desserts feel less cold than ice creams.

Copyright ©2009 by Pearson Education, Inc. Upper Saddle River, New Jersey All rights reserved. On Baking: A Textbook of Baking and Pastry Fundamentals, Second Edition Labensky, Martel, Van Damme Convenience Products Ice cream bases 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 for batch freezers or continuous-process, soft serve ice cream machines.