Frozen Desserts PDF

FROZENDESSE RTS 1s t S e m. S. Y. 2 0 2 4 – 2 0 2 5  SOME TYPES OF FROZEN DESSERTS ICE CREAM – approximately 10% butterfat, 20% milk solids,sugar, flavoring, and egg or gelatin as stabilizer MELLORINE – imitation ice cream using vegetable fat instead of butter fat SHERBET...

FROZENDESSE RTS 1s t S e m. S. Y. 2 0 2 4 – 2 0 2 5  SOME TYPES OF FROZEN DESSERTS ICE CREAM – approximately 10% butterfat, 20% milk solids,sugar, flavoring, and egg or gelatin as stabilizer MELLORINE – imitation ice cream using vegetable fat instead of butter fat SHERBET- 2% butter fat, milk, fruit,sugar, fruit ICES – flavoring, water,sugar, NO FAT MOUSSE – sweetened whipped cream and gelatin FROZEN CHOCOLATE MOUSSE AND ICES  Ice Cream Frozen milk product made with milk (butterfat), sugar or sweetener and flavoring materials with the incorporation of water and air. Flavoring materials – fruits, nuts,chocolate,coffee or others. A good standard ice cream would contain about 12% milk fat, 11% MSNF (milk solids, not fat), 15% sugar, 0.2% stabilizer, 0.2% emulsifier, a trace of vanilla, flavorings, and the rest water. Factors in ice cream quality – TEXTURE, BODY, and OVERRUN or SWELL QUALITY OF A GOOD ICE CREAM: Texture - Related to size of crystals and distribution of ice crystals - Smooth and creamy (very fine crystals) - Factors affecting texture – nature of ingredients and rates of crystal formation - Note: The faster the ice crystallization, the more ice crystals are formed and the finer the crystals.  Body - Firmness or resistance to melting - Achieved through the use of stabilizers Overrun or swell - The increase in volume due to incorporation of air by beating during the freezing process. - Too high overrun – frothy ice cream; too low – coarse, heavy texture DESIRABLE OVERRUN 1. Homemade ice cream: usually 30 – 40 % 2. Commercial: 80 – 100 % - The higher % of overrun in commercial ice cream is due to the better control of freezing conditions - Overrun is the reason why the ice cream container should never be more than 2/3 full before freezing HOMEMADE ICE CREAM  Prepared by chilling the mixture of cream and / or milk, cream, fruit and / or other flavoring and a stabilizer usually sago starch, gelatin or corn starch in an ice cream maker called garapinyera.  The ice cream maker has a freezing compartment equipped with an agitating device (dasher) which can be set in motion either manually or by electrical means. The freezing compartment is set in a much larger bucket where the mixture of crushed ice and salt is placed. Salt is added to depress the temperature of melting ice. The brine is colder than ice thus enabling the withdrawal of heat from the side of the ice cream container. Agitation should be slow before the mix reaches the temperature at which the ice crystals start to form, but should be vigorous and steady as soon as crystallization starts to ensure formation of tiny crystals. COMMERCIAL ICE CREAM Steps: 1. Mixing of ingredients 2. Pasteurization  3. Homogenization 4. Aging 5. Freezing with agitation and hardening ✓Other stabilizers used aside from gelatin are seaweed gums, pectin, gum guar, gum karaya and others ✓How about the egg yolk? Sorbetes “Dirty Ice Cream” Ice cream sold in ice  cream carts (sorbeteros) Local formulations that uses coconut milk added to non fat dry milk, sugar and local sweetened fruits Sherbets, Milk Ices, and Others Ice milk – the same ingredients as ice cream but varied in proportion. It could either be soft or hard frozen Sherbet – frozen product made of pasteurized mixture of sugar; milk solids; stabilizer; food acid, flavorings such as fruit, fruit juices or extract; and water. Gelato or Italian Ice Cream – an ice cream variant that contained less fat , 7 to 8 % versus 12 – 15 % in ice cream. Agitated slower and less air is incorporated. Served partially frozen.  Fried Ice Cream The scoop ice cream is  actually fried in deep fat so the resulting product is hot and crisp outside but cold creamy ice cream inside. It is covered with cake slices (to serve as insulation) then breaded with tempura batter before deep – fat frying. In the Philippines, this product is a mixture of dried milk, water and common flavorings like  strawberry and chocolate and poured on a flat metal disc resembling a frying pan. It is then rolled, placed into cup and served with toppings like syrups, chocolate chips and candy sprinkles. Cream Liqueurs  Alcoholic beverages that are mostly whisky based, sweetened and fortified with homogenized cream. Ex. Fruit liquors, coffee cream liquors and chocolate cream liqueurs. Milkshakes and Smoothies  Sweetened, thick cold beverages and made with liquid milk to which ice cream and flavoring ingredients are added. Best thickened using a electric blender. Flavoring ingredients include vanilla, malt, chocolate or fruit syrups. Smoothies are prepared like milkshakes, except that its characteristics ingredient is yogurt and fresh fruits are preferred.  FACTORS INFLUENCING THE CHARACTERISTICS OF FROZEN DESSERTS Sugar influences flavor and texture; it lowers freezing point than of water, hence it slows down crystallization Fat from milk or cream influences texture and flavor Milk solids influences body and texture Emulsifiers or stabilizers influence body Egg influences body Agitation – when the mixture begins to freeze, agitation favored development END