Podcast
Questions and Answers
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What is the recommended overrun percentage for homemade ice cream?
What is the recommended overrun percentage for homemade ice cream?
Which factor primarily impacts the texture of ice cream?
Which factor primarily impacts the texture of ice cream?
What is the main characteristic of sherbet compared to ice cream?
What is the main characteristic of sherbet compared to ice cream?
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What role does salt play in the process of making homemade ice cream?
What role does salt play in the process of making homemade ice cream?
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How is overrun defined in ice cream production?
How is overrun defined in ice cream production?
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What is an undesirable effect of high overrun in ice cream?
What is an undesirable effect of high overrun in ice cream?
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What component is commonly used as a stabilizer in homemade ice cream?
What component is commonly used as a stabilizer in homemade ice cream?
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What is the role of agitation in ice cream making once crystallization begins?
What is the role of agitation in ice cream making once crystallization begins?
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Which ingredient is NOT typically involved in the preparation of sherbet?
Which ingredient is NOT typically involved in the preparation of sherbet?
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What differentiates gelato from traditional ice cream?
What differentiates gelato from traditional ice cream?
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What is the main characteristic that defines a milkshake?
What is the main characteristic that defines a milkshake?
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Which of the following is a unique feature of fried ice cream?
Which of the following is a unique feature of fried ice cream?
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What is the purpose of pasteurization in the commercial ice cream making process?
What is the purpose of pasteurization in the commercial ice cream making process?
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Which stabilizers can be used in ice cream aside from gelatin?
Which stabilizers can be used in ice cream aside from gelatin?
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What is a characteristic of 'Dirty Ice Cream' or Sorbetes?
What is a characteristic of 'Dirty Ice Cream' or Sorbetes?
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Study Notes
Frozen Desserts
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Ice Cream:
- Contains approximately 10% butterfat, 20% milk solids, sugar, flavoring agents, and egg or gelatin as a stabilizer.
- Good quality ice cream contains 12% milk fat, 11% MSNF (milk solids, not fat), 15% sugar, 0.2% stabilizer, 0.2% emulsifier, a trace of vanilla.
- Quality judged by texture, body, and overrun.
Ice Cream Quality
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Texture:
- Relates to the size and distribution of ice crystals.
- Smooth and creamy ice cream has very fine crystals.
- Texture is influenced by ingredients and crystal formation rate.
- Faster crystallization leads to finer crystals.
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Body:
- Firmness or resistance to melting.
- Achieved through the use of stabilizers.
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Overrun:
- Increase in volume due to air incorporation during freezing.
- Too high overrun results in frothy ice cream; too low results in a coarse texture.
- Desirable overrun for homemade ice cream: 30-40%; commercial ice cream: 80-100%.
- The higher % in commercial ice cream is due to better freezing control.
- The reason ice cream containers should be 2/3 full before freezing.
Homemade Ice Cream
- Prepared by chilling a mixture of cream or milk, cream, fruit or other flavoring agents, and a stabilizer (sago starch, gelatin, or cornstarch).
- Made in a garapinyera (ice cream maker).
- The freezer compartment has an agitating device (dasher) which can be manually or electrically operated.
- The compartment is immersed in a larger bucket with crushed ice and salt.
- Salt lowers the melting temperature of ice (brine).
- Agitation should be slow before crystallization starts, but becomes vigorous during crystallization to ensure formation of tiny crystals.
Commercial Ice Cream
- Steps:
- Mixing of ingredients
- Pasteurization
- Homogenization
- Aging
- Freezing with agitation and hardening.
- Other stabilizers used besides gelatin include seaweed gums, pectin, gum guar, gum karaya.
Sorbetes ("Dirty Ice Cream")
- Ice cream sold in ice cream carts (sorbeteros).
- Uses local formulations including coconut milk, non-fat dry milk, sugar, and sweetened fruits.
Sherbets, Milk Ices, and Others
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Ice milk: Same ingredients as ice cream, but in different proportions. Can be soft or hard frozen.
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Sherbet: Frozen product made from a mixture of sugar, milk solids, stabilizer, food acid, fruit flavors, and water.
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Gelato: Italian ice cream. Contains less fat (7-8%) than ice cream (12-15%). Agitated slower to incorporate less air. Served partially frozen.
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Fried Ice Cream:
- Scooped ice cream fried in deep fat.
- Hot and crispy outside, cold and creamy inside.
- Covered with cake slices for insulation, breaded with tempura batter, and deep-fried.
- Philippine version blends dried milk, water, and flavors poured onto a flat metal disc. Rolled, placed in a cup, and served with toppings.
Cream Liqueurs
- Alcoholic beverages, primarily whisky-based, sweetened, and fortified with homogenized cream.
- Examples include fruit liquors, coffee cream liquors, and chocolate cream liqueurs.
Milkshakes and Smoothies
- Sweetened, thick cold beverages made with liquid milk, ice cream, and flavoring ingredients.
- Thickened using an electric blender.
- Flavoring ingredients include vanilla, malt, chocolate or fruit syrups.
- Smoothies are made similar to milkshakes, but use yogurt and fresh fruit as primary ingredients.
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Description
Test your knowledge about the composition and quality of frozen desserts, focusing particularly on ice cream. This quiz covers key aspects such as texture, body, and overrun, providing insights into what makes ice cream exceptional. Discover how various factors influence its quality!
