Frozen Desserts

The popularity of ice cream needs no explanation.Whether a plain scoop of vanilla ice cream in a dish or an elaborate assemblage of fruits, syrups, toppings, and numerous flavors of ice cream and sherbet, frozen desserts appeal to just about everyone.


1. Ice cream.

Ice cream is a smooth,frozen mixture of milk, cream, sugar, flavorings, and, some-times,eggs. Philadelphia-style ice cream contains no eggs,while 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.

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.

2. Sherbet.

Sherbets and ices are 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. 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 (sor bay) is sometimes used for these products. Granité (grah nee tay) is a coarse, crystalline ice made without egg white.

3. Still-frozen dessert.

Ice cream and sherbet are churn-frozen, meaning that they are mixed constantly while being frozen. If they were not churned, they would freeze into solid blocks of ice.The churning keeps the ice crystals small and incorporates air into the ice cream.

Frozen soufflés and frozen mousses are made like chilled mousses and bavar-ians—that is,whipped cream,beaten egg whites, or both are folded in to give them lightness.This allows them to be still-frozen in an ordinary freezer.


Until recently, few establishments made their own ice cream because of the labor involved, the equipment required, and the convenience of commercially made products. Also, in some areas, strict health codes made it difficult for all but large producers to make ice cream.Today,more and more restaurants are making their own ice creams and sorbets.

A basic ice cream mix is simply a crème anglaise or custard sauce mixed with 1 or 2 parts heavy cream for every 4 parts milk used in the sauce.This base is flavored as desired with vanilla,melted chocolate,instant coffee, crushed strawberries, and so on. It is then chilled thoroughly, and then frozen according to the instructions for the equipment being used.

When the mix has frozen, it is transferred to containers and placed in a deep-freeze at below 0°F (-18°C) to harden. (Soft-frozen or soft-serve ice creams are served directly as they come from the churn freezer without being hardened.)

Whether you make ice cream or buy it, you should be aware of the following quality factors:

1. 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. So do eggs and emulsifiers or stabilizers added to the mix.

Large crystals may form if the ice cream is not stored at a low enough temperature (below 0°F/-18°C).

2. Overrun is the increase in volume due to the incorporation of air when freezing ice cream. It is expressed as a percentage of the original volume of the mix. For example, if the ice cream doubles in volume, the amount of increase is equal to the original volume and the overrun is 100 percent.

Some overrun is necessary to give a smooth, light texture. Ice cream with too much overrun is airy and foamy and lacks flavor. It was once thought that ice cream should have from 80 to 100 percent overrun and that less would make it heavy and pasty. This may be true for ice creams containing gums and other stabilizers. However, some high-quality manufacturers produce rich (and expensive) ice cream with as little as 20 percent overrun.

3. Mouth feel or body depends, in part, on smoothness and overrun as well as on 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. Unfortunately, many people have become so accustomed to these products that an ice cream that actually does melt strikes them as not rich enough.

1. Store ice creams and sherbets at 0°F (-18°C) or lower.This low temperature helps prevent the formation of large ice crystals.

2. For service, temper frozen desserts at 8° to 15°F (-13° to -9°C) for 24 hours so they are 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:

5. Measure syrups, toppings, and garnishes for portion control. For syrups, use pumps that dispense measured quantities, or use standard ladles.


Parfait Banana split

À la mode topping for pie or cake Sundae

Plain dish of ice cream

3 No. 30 scoops 3 No. 30 scoops

1 No. 20 scoop

2 No. 20 scoops


1. Parfaits are made by alternating layers of ice cream and fruit or syrup in a tall,nar-row glass.They are usually named after the syrup or topping. For example: a chocolate parfait comprises three scoops of vanilla or chocolate ice cream alternating with layers of chocolate syrup and topped with whipped cream and shaved chocolate.

2. Sundaes or coupes consist of one or two scoops of ice cream or sherbet in a dish or glass and topped with syrups, fruits, toppings, and garnishes.They are quick to prepare,unlimited in variety,and as simple or as elegant as you could wish—served in an ordinary soda fountain glass, a silver cup, or a crystal champagne glass.

Two sundaes have become classics:

Peach Melba.Vanilla ice cream topped with a fresh, poached, or canned peach half, napped with sweetened raspberry purée (Melba sauce), and garnished with slivered almonds.

Pear Belle Hélène. Vanilla ice cream topped with a poached or canned pear half, napped with chocolate sauce, and garnished with toasted sliced almonds.

3. Bombes are ice cream molds made by lining a chilled mold with softened ice cream,freezing it hard, and then filling the center with another flavor of ice cream or sherbet and freezing it again. (More than two flavors may be used.) The dessert is unmolded onto a cold platter for service and decorated as desired with whipped cream, fruits, and/or confections.

4. Meringue glacée. See discussion of meringues, page 1000.

5. Baked Alaska. See discussion of meringues,page 1001.

6. Frozen éclairs and profiteroles. See discussion of éclair pastries, page 998.

Continue reading here: Dessert Sauces

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