Chapter 19 Frozen Desserts 2009 Cengage Learning All

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. CHAPTER 19

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. CHAPTER 19

Basic Ingredients • The best results will be achieved by highquality and flavorful ingredients CHAPTER 19 • 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.

Basic Ingredients CHAPTER 19 • 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.

Basic Ingredients CHAPTER 19 • 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.

Basic Ingredients CHAPTER 19 • 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.

Basic Ingredients • Emulsifiers and Stabilizers CHAPTER 19 – 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.

Basic Ingredients CHAPTER 19 • 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.

Basic Ingredients CHAPTER 19 • 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.

Basic Ingredients CHAPTER 19 • 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. CHAPTER 19

Churned Frozen Desserts CHAPTER 19 • 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 CHAPTER 19 • 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 CHAPTER 19 • 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 CHAPTER 19 • 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 CHAPTER 19 • 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 CHAPTER 19 • 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 CHAPTER 19 • 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. CHAPTER 19

Conclusion CHAPTER • Simple preparation • Endless combination texture and flavor • Technical knowledge of physical structure and balance of ingredients © 2009 Cengage Learning. All Rights Reserved. 19