For the students of bachelors in hotel management

1. FROZEN DESSERTS
Pankaj Chaudhary,
Lecturer,
Institute of Hotel
Management,
Bhopal

2. OBJECTIVES
A. Types and classification of Frozen desserts
B. Ice-creams – Definitions
C. Methods of preparation
D. Additives and preservatives used in Ice-cream
manufacture

3. Types of frozen desserts
◦ Still frozen
◦ Churn frozen

4. US Bomber(named flying fortress) and
Ice-cream

5. Frozen Dessert
◦ There was an article in the New York Times on 13th March in 1943, describing a novel way of
making ice-cream.
The article said:
United States airmen based on British stations have discovered a handy way of making ice
cream. They place prepared ice-cream mixture in a large can and anchor it to the rear-
gunner’s compartment of a Flying Fortress. It is well shaken up and nicely frozen by flying
over enemy territory at high altitudes.

6. Still Frozen
◦ As the name goes these are cold desserts which are made without agitating(churning) while
freezing them.

7. Various still frozen desserts
◦ Frozen Souffle and Frozen Mousse
◦ Parfait and Bombe

8. Parfait
◦ In North America, the term parfait usually refers to an ice cream dessert consisting of layers of
ice cream and topping in a tall, thin glass. The original parfait, however, is a dessert still-frozen
in a tall, thin mold and unmolded for service.
◦ The mixture for parfaits consists of three elements: a thick, sweet egg yolk foam, an equal
volume of whipped cream, and flavorings.
◦ The parfait mixture is also called a bombe mixture because it is used in the production of a
dessert called a bombe. It is made by lining a chilled mold (usually spherical or dome-shaped)
with a layer of ice cream or sherbet and freezing it hard. The center is filled with a bombe
mixture of compatible flavor and then frozen again.
◦ Mixtures for frozen mousses can also be used to fill bombes, as can regular ice cream or sherbet,
but a special bombe mixture is the most common choice.

9. A parfait

10. BOMBE
◦ The parfait mixture is also called a bombe mixture because it is used in the production of a
dessert called a bombe. It is made by lining a chilled mold (usually spherical or dome-shaped)
with a layer of ice cream or sherbet and freezing it hard. The center is filled with a bombe
mixture of compatible flavor and then frozen again.
◦ Mixtures for frozen mousses can also be used to fill bombes, as can regular ice cream or sherbet,
but a special bombe mixture is the most common choice.

11. A classical Bombe

12. Frozen Mousses and Frozen souffles
◦ Frozen mousses are light frozen desserts containing whipped cream. Although they are all similar in
character because of their whipped cream content, the bases for them are made in several ways.
Three types of preparation are included here:
• Mousse with Italian meringue base.
• Mousse with syrup and fruit base.
• Mousse with custard base.

13. A frozen mousse

14. Frozen souffle
◦ Frozen soufflés are simply mousse or bombe mixtures frozen in soufflé dishes or other straight-
sided dishes. A band of heavy paper or foil, called a collar, is tied around the mold so it extends
2 inches (5 cm) or more above the rim of the dish.
◦ The mousse or bombe mixture is poured in until it reaches within 1 ⁄2 inch (12 mm) of the top of
this band. After the dessert is frozen, the band is removed. The dessert thus looks like a hot
soufflé that has risen above its baking dish

15. Frozen souffle

16. Churn Frozen desserts
◦ The dessert mixture is constantly churned while freezing.
◦ Incorporates air
◦ Breaks ice-crystals thus giving smoothness to the mixture.

17. Various Churn Frozen Desserts
◦ Ice-cream
◦ Sorbet
◦ Granite
◦ Fruit ices
◦ Ice-milk

18. Ice-cream
◦ 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.
◦ The eggs add richness and help make a smoother product because of
the emulsifying properties of the yolks.. Sherbets and ices are usually
made from fruit juices, water, and sugar. American sherbets usually
contain milk or cream and, sometimes, egg whites. The egg whites
increase

19. Ice-milk
◦ Ice milk is like ice cream, but with a lower butterfat content.

20. Frozen yogurt
◦ Frozen yogurt contains yogurt in addition to the normal ingredients for ice cream or ice milk.

21. Sherbet
◦ Sherbets and ices are usually made from fruit juices, water, and sugar. American sherbets usually
contain milk or cream and, sometimes, egg whites
◦ The egg whites increase smoothness and volume.

22. Sorbet
◦ A basic sorbet mixture is simply a sugar syrup mixed with flavoring ingredients.
◦ Sorbets do not contain the cream or egg yolks that contribute to the smooth texture of ice
cream. Rather, the size of the ice crystals is the most important factor in texture. The sugar
content of fruit varies with its ripeness and other factors. Th
◦ If an ice cream or sorbet mix contains too much sugar, it will not freeze enough to become firm.
On the other hand, an ice cream with too little sugar will not be as smooth as one with the
correct amount

23. Ices
◦ Ices, also called water ices, contain only fruit juice, water, sugar, and, sometimes, egg whites;
they do not contain milk products.

24. Granité
◦ Granité is coarse, crystalline ice, made without egg whites.

25. Gelato- Low fat ice-creams from Italy
◦ Italian versions of ice cream, sorbet, and granité are called gelato (plural, gelati),
◦ Traditional Italian gelato (which means, basically, “frozen”) is usually lower in fat than other ice
creams.
◦ Gelato flavors such as vanilla and chocolate are often made with milk only, and no cream.
◦ Fruit gelati often contain cream, but because they are mostly fruit purée, they are still low in fat.
In addition, many gelati are made without egg yolks, and most are made without other
emulsifiers and stabilizers. Thus, they melt quickly and have a light texture and flavor in the
mouth. On the other hand, they are mixed less than ice creams and have low overrun,
contributing to a rich mouth feel.

26. Ice-cream based desserts
◦ Parfait
◦ Sundae/Coupe
◦ Bombe
◦ Frozen eclairs
◦ Baked Alaska
◦ Meringue Glace

27. Sundae/Coupe
◦ Sundaes or coupes consist of one or two scoops of ice cream or sherbet placed in a dish or glass
and topped with any of a number of syrups, fruits, toppings, and garnishes.
◦ They are quick to prepare, unlimited in variety, and as simple or as elegant as you wish—served
in an ordinary soda fountain glass or in a silver cup or crystal champagne glass.
◦ Coupes are often elegant, attractively decorated desserts.
◦ The following are classic coupes - Peach Melba, Pear Belle Hélène
French Coupe Peche
Melba
Sundae
Pear Belle Hélène

28. Soft Serve aka Softy
 Low milk fat
 Higher overrun
 Served straight from machine

29. Factors affecting quality of frozen
desserts
◦ Smoothness is related to the size of the ice crystals in the product. Ice cream should be frozen
rapidly and churned well during freezing so large crystals don’t have a chance to form.
◦ Rapid hardening helps keep crystals small, as do eggs and emulsifiers or stabilizers added to the
mix.
◦ Large crystals may form if ice cream is not stored at a low-enough temperature (below 0°F/–
18°C).

30. Overrun
◦It is the increase in volume due to incorporation of air when freezing ice cream.
◦ It is expressed as a percentage of the original volume of the mix. Some overrun is necessary to
give a smooth, light texture.
◦ If ice cream has too much overrun, it is airy and foamy and lacks flavor. It was once thought that
ice cream should have from 80 to 100% overrun, and that less would make it heavy and pasty.
This may be true for ice creams containing gums and other stabilizers, but some high-quality
manufacturers produce rich (and expensive) ice cream with as little as 20% overrun.

31. Mouthfeel
◦ Mouth feel, or body, depends, in part, on smoothness and overrun, as well as other qualities.
◦ Good ice cream melts in the mouth to a smooth, not too heavy liquid. Some ice creams have so
many stabilizers they never melt to a liquid.

32. Storage
1. Store ice creams and sherbets below 0°F (–18°C). This low temperature helps prevent the
formation of large ice crystals.
2. To prepare for serving, temper frozen desserts at 8° to 15°F (–13° to –9°C) for 24 hours so
they will be soft enough to serve.
3. Soft serve temperature= -4 degree Celsius

33. Additives and Preservatives used in Ice-
creams
◦ A problem faced by commercially produced ice creams is that as temperatures change during
shipping and storage, some of the water in ice cream can melt and refreeze, damaging the
emulsion and, therefore, the texture of the product.
◦ Ice cream manufacturers minimize this problem by adding a variety of stabilizers not generally
found in high-quality homemade or artisan ice creams.
◦ Commonly used stabilizers include agar, carrageenan, guar gum, gelatin, pectin, and sodium
alginate.
◦ These ingredients, when used in tiny quantities (from 0.15 to 0.5% of the mix), help prevent ice
crystal formation when storage temperature fluctuates.