[Basic Foods 1] PRELIM Frozen Desserts

Ice cream is composed of

Milk, cream, sugar, flavorings, & sometimes egg.

Philadelphia-Style Ice Cream

No eggs

French-Style Ice Cream

Has egg yolks

Eggs in ice cream adds:

richness & smoothness because of the emulsifying properties of the yolk.

Sherbet is composed of

Fruit juices, water, & sugar.

American Sherbet is composed of

milk or cream &, sometimes, egg whites.

Ices is composed of

Fruit juice, water, sugar, &, sometimes, egg whites.

Ices is are also known as:

Sorbet

Granités are

coarse, crystalline ice made without egg white.

Still-Frozen is

Churned frozen

Crème Anglaise is known as:

Custard Sauce

Crème Anglaise is

mixed with 1 or 2 parts Heavy Cream for every 4 parts Milk

Crème Anglaise is composed of

Milk, sugar & egg yolks.

Ice Cream Quality Factors:

• Smoothness

• Overrun

• Mouthfeel/Body

Overrun ice cream is

Airy, foamy & lacks flavor.

Low temperatures prevent:

formation of large ice crystals.

Temper frozen desserts at:

8 –15°F

Popular Ice Cream Desserts:

• Parfaits

• Sundaes/Coupes

• Bombes (Bam)

Parfaits are made by:

Alternating layers of ice cream & fruit or syrup in a tall, narrow glass.

Sundaes/Coupes are made by:

1–2 ice cream or sherbet scoops, topped with syrups, fruits, & toppings/

Bombes (Bam) are made by:

lining a chilled mold with softened ice cream, freezing it, filling the center with another flavor of ice cream & freezing it again.

Good ice cream

melts in the mouth