ice cream fundies

what frozen desserts can be made with no agitation

parfait, granites, sherbet (traditional)

what is a parfait

Base can be pate a bombe, pastry cream, sabayon, meringue, creme anglaise, usually frozen in a mold or container

what is a granite

Flavored ice scraped during and after freezing

what is a sherbet

Crushed or shaved ice with added syrup or pulp

what frozen dessert is made with agitation during the freezing stage

ice cream, gelato, sorbet, sherbert (modern)

fat content in ice cream

12-20

fat content in ice milk

2-7

fat content in gelato

5-12

fat content in sherbert

2

what is sherbert made up of

non dairy base + cream or milk

sorbet sugar content

16-18 BE

what is sorbet made up of

flavoring + sugar syrup

ingredients for ice cream

dairy products, egg yolk, trimoline

whole milk is primarily used for

ice cream formulation

cream is primarily used for

flavor and texture

skim milk can be used to

lower fat content while retaining proteins

non-fat powdered milk can also

offer a high concentration of proteins

what does egg yolk does to ice cream

contributes to the homogenizing process providing lecithin as an emulsifier  

what does trimoline do

slows the recrystallization of sugar, helps texture

milk and cream must be

pasteurized

melted ice cream cannot be

refrozen

most common form of bacteria

salmonella and listeria

bacteria doubles every

20 minutes

what is overrun

the amount of air incorporated during the churning process

what is Ice cream binders

Gums (fibers) derived from plant material, to bind excess liquids in ice cream.

what does aging do to ice cream

improves texture of ice cream

what is a frozen preparation

something that is frozen in conventional freezer with no agitation

what is ice cream

something that is frozen in an ice cream maker with agitation during the freezing stage