Chapter 26 - Frozen Desserts

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Understanding Food Principles and Preparation • Fifth Edition
AMY BROWN
© Cengage Learning 2015
Frozen Desserts
26

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• Ice cream
– Ice cream ingredients
– Low-fat ice cream
– Ice cream as a functional food
– Imitation ice cream
– Gelato
Types of Frozen Desserts

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• Frozen yogurt
• Sherbet
• Sorbet
• Water ices
– Popsicles
– Granitas and granités
– Frappés
• Still-frozen desserts
Types of Frozen Desserts (cont’d.)

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• Factors affecting quality
– Flavor
– Texture
– Body
• Ice cream shrinks as it ages
• Heat shock
• Overrun
Preparation of Frozen Desserts

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Preparation of Frozen Desserts (cont’d.)

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Calorie Control: Frozen Desserts

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• Factors in mixing and freezing ice cream
– Cooked vs. uncooked ice cream
– Flavorings
– Heating and aging
– Churning and freezing
– Speed of churning/freezing
– Storing and hardening
Preparation of Frozen Desserts (cont’d.)

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Preparation of Frozen Desserts (cont’d.)

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Preparation of Frozen Desserts (cont’d.)

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• Mixing and freezing methods vary for:
– Frozen yogurt
– Sherbet
– Sorbet
• Syrup preparation and churning
– Water ices
– Still-frozen desserts
• What are the food additives in frozen
desserts?
Preparation of Frozen Desserts (cont’d.)

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• Factors to consider:
– Changes in texture
– Scooping frozen desserts
Storage of Frozen Desserts

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• Frozen desserts have been popular since
the Roman empire
– Commercially frozen treats are probably the
most commonly consumed desserts in North
America
• Be knowledgeable about:
– Types, preparation, and storage of frozen
desserts
Chapter Summary