This document discusses various types of frozen desserts that are churned or frozen, including their ingredients and production methods. It describes ice cream, gelato, sorbet, sherbet, and other desserts. Key factors that determine quality like smoothness and overrun are outlined. Storage and serving recommendations are provided, such as tempering before serving and using scoops for portioning. Popular ice cream based desserts and techniques for making sorbets and ice creams at home are also summarized.

1. FROZEN DESSERTS-CHURNED: ICE CREAM,
GELATO AND SORBET
Day 39

2. FROZEN DESSERTS
Churn-Frozen Desserts
Ice cream is a smooth frozen mixture of milk,
cream, sugar, flavorings and sometimes eggs.
• Philadelphia-style ice cream contains no eggs.
• French-style ice cream contains egg yolks.
• Ice milk is like ice cream but lower butterfat content.
• Frozen yogurt contains yogurt in addition to normal ice
cream ingredients.
• Sherbets and ices are made from fruit juices, water, and
sugar.
• Americanized sherbet contains milk.
• Granité is coarse crystalline ice, without egg whites.
• Italian versions are called gelato, sorbetto, and granita.

3. FROZEN DESSERTS
Churn-Frozen Desserts
Production and Quality Factors
• Smoothness is related to the size of the ice crystals in
the product.
• Overrun is the increase in volume due to incorporation
of air when freezing ice cream.
• Mouth feel or body depends on smoothness and
overrun as well as the other qualities..

4. FROZEN DESSERTS
Churn-Frozen Desserts
Storage and Service
• Store ice creams and sherbets below 0°F (-18°C).
• Temper frozen desserts before serving at 8°F to 15°F
(-13°C to -9°C) for 24 hours so they will be soft enough
to serve.
• Avoid packing ice cream.
• Use standard scoops for portioning ice cream.
• Measure syrups, toppings and garnishes for portion
control.

5. FROZEN DESSERTS
Churn-Frozen Desserts
Popular Ice Cream Desserts
• Parfaits
• Sundaes or coupes
• Baked Alaska

6. FROZEN DESSERTS
Churn-Frozen Desserts
Homemade Ice Creams and Sorbets
• Sorbet Production
• A basic sorbet mixture is a sugar syrup mixed with
flavoring ingredients.
• Sugar proportion in the mix is critical to texture.
• Sugar concentration may be measured with a
saccharometer.
• Chill the mixture well before freezing.
• Rapid freezing produces smaller ice crystals.
• Corn syrup may contribute slightly to smoothness.

7. FROZEN DESSERTS
Still-Frozen Desserts
Parfaits and Bombes
• A Parfait is an ice cream dessert consisting of layers of
ice cream and topping in a tall, thin glass. Original
parfait is a still-frozen dessert frozen in a tall, thin mold
and unmolded for service.
• A Bombe is made by lining a chilled mold with a layer of
ice cream or sherbet and freezing it hard. It is then filled
with a bombe mixture and then frozen again.

8. FROZEN DESSERTS
Still-Frozen Desserts
Frozen Mousses and Frozen Soufflés
• Frozen mousses are light frozen desserts containing
whipped cream.
• Frozen soufflés are simply mousse or bombe mixtures
frozen in soufflé dishes or other straight-sided dishes.