Frozen Desserts

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Frozen Desserts
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Types of frozen desserts

• Ice cream
• 10 fat, 20 total milk solids
• Ice milk or reduced fat ice cream
• 2-7 milk fat, 11 total milk solids
• Sherbet
• 1-2 milk fat, 2-5 total milk solids
• Frozen yogurt
• Frozen custard

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Ice Cream Desserts

• Mellorine
• Butterfat is replaced with a less saturated fat
  (imitation ice cream)
• 10 fat
• Parevine
• No butterfat or milk solids (Kosher)
• 10 fat

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Quality Characteristics

• Body
• Higher fat, improved body
• Texture
• Grittiness due to crystallized lactose
• Flavor
• Delicate and well blended

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Factors influencing size and distribution of ice
crystals

• Fat
• Non-fat milk solids
• Air
• Stabilizers/emulsifiers
• Carboxymethyl cellulose, guar gum, carageenan,
  and mono and di-glycerides, polysorbates
• Agitation

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Overrun

• Commercially
• 70-80 ice cream
• 30-40 sherbets
• Home-made
• 30-50

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Still-frozen desserts

• Frozen without agitation in home freezer
• Formula is generally higher in interfering agents
  and foams (egg or cream)
• Some might call for freezing, beating,
  re-freezing to decrease ice crystal size and
  incorporate air

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Freezing process - home

• Need to lower the freezing point below 32F/0C
• Parts of freezer
• Metal can for conduction
• Dasher for agitation
• Bucket to hold can and ice water

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Freezing process - home

• Ice salt brine
• Higher ratio of salt, the lower the temperature
  of the brine as salt also lowers freezing point
• Normal ratio 81
• More salt is needed to freeze higher sugar
  mixtures