CHURN FROZEN DESSERTS
Ice cream and sherbet are churn-frozen, meaning they are mixed constantly while being frozen. If they were not crumbed, they would freeze into solid blocks of ice. The crumbing keeps the ice crystal small and incorporates air into dessert.
Ice cream is a smooth, frozen mixture of milk, cream, sugar flavorings, and sometimes, eggs. Philadelphia-style ice cream contains no eggs, and French-style ice cream contains egg yolks. The eggs add richness and make a smoother product because of the emulsifying properties of yolks.
Ice milk is like ice cream, but with a lower butterfat content. Frozen yogurt contains yogurt in addition to the normal ingredients for ice cream or ice milk.
Sherbets and ices are usually made from fruit juices, water, and sugar. American sherbets and volume. Ices also called water ices, contain only fruit juice, water sugar, and sometimes, egg whites; they do not contain milk products. The French word sorbet is sometimes used for these products. Grant is coarse, crystalline ice, made without egg whites.
Italian versions of ice cream, sorbet, and granite, are called gelato sorbet, and granite. 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 gelatin often contains cream, but because they are mostly fruit puree, they are still low in fat. In addition, many gelatin is 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 (define below), contributing to a rich mouthfeel (also defined below).
Storage and service
Five guidelines are essential to the proper storage and service of churn-frozen desserts:
1. Store ice creams and sherbets below 00 F(-180 C). This low temperature helps prevent the formation of large ice crystals.
2. To prepare for serving, temper frozen desserts at 80 to 150 F (-130 to -90 C) for 24 hours so they will be soft enough to serve.
3. When serving, avoid packing the ice cream. The best method is to draw the scoop across the surface of the product so the product rolls into a ball in the scoop.
5. Measure syrups, toppings, and garnishes for portion control, for syrups, use pumps that dispense measured quantities or use standard ladles.
Ice cream and sherbet are churn-frozen, meaning they are mixed constantly while being frozen. If they were not crumbed, they would freeze into solid blocks of ice. The crumbing keeps the ice crystal small and incorporates air into dessert.
Ice cream is a smooth, frozen mixture of milk, cream, sugar flavorings, and sometimes, eggs. Philadelphia-style ice cream contains no eggs, and French-style ice cream contains egg yolks. The eggs add richness and make a smoother product because of the emulsifying properties of yolks.
Ice milk is like ice cream, but with a lower butterfat content. Frozen yogurt contains yogurt in addition to the normal ingredients for ice cream or ice milk.
Sherbets and ices are usually made from fruit juices, water, and sugar. American sherbets and volume. Ices also called water ices, contain only fruit juice, water sugar, and sometimes, egg whites; they do not contain milk products. The French word sorbet is sometimes used for these products. Grant is coarse, crystalline ice, made without egg whites.
Italian versions of ice cream, sorbet, and granite, are called gelato sorbet, and granite. 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 gelatin often contains cream, but because they are mostly fruit puree, they are still low in fat. In addition, many gelatin is 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 (define below), contributing to a rich mouthfeel (also defined below).
Storage and service
Five guidelines are essential to the proper storage and service of churn-frozen desserts:
1. Store ice creams and sherbets below 00 F(-180 C). This low temperature helps prevent the formation of large ice crystals.
2. To prepare for serving, temper frozen desserts at 80 to 150 F (-130 to -90 C) for 24 hours so they will be soft enough to serve.
3. When serving, avoid packing the ice cream. The best method is to draw the scoop across the surface of the product so the product rolls into a ball in the scoop.
4. Use standard scoops for portioning ice cream. Normal portions for popular desserts are as follows:
- Parfait - Three Scoops ( no.30 scoop )
- Banana split - Three Scoops ( no.30 scoops )
- A la mode topping for pie or cake - One Scoop ( no.20 scoop )
- Sundae - Two Scoops ( no.20 scoops )
- Plain dish of ice cream - One Scoop ( no.10, 12, or 16 scoops )
5. Measure syrups, toppings, and garnishes for portion control, for syrups, use pumps that dispense measured quantities or use standard ladles.
The chef was her own miracle. She saw a brilliance in food, a potential to help and heal others, a way to show them how the sublime was simply a mixture of the ordinary. It was her genius at play, seeing what the rest of us didn't. I guess that's why we called it her culinary magic and joked that her spoon was a wand carved from the spirit tree. Either way, she made us all so happy, food does that, right? It feeds the soul, brings smiles and bonds, makes everything so much better
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