FROZEN DESSERTS

ICE CREAM, SHERBET, AND MILK ICES

1 st S e m . S . Y . 2 0 2 2 – 2 0 2 3
 TYPES OF FROZEN DESSERTS
• ICE CREAM – approximately 10% butterfat, 20% milk solids,
sugar, flavoring, egg or gelatin as stabilizer.
• MELLORINE – imitation ice cream using vegetable fat
instead of butter fat.
• SHERBET- 2% butter fat, milk, fruit, sugar, fruit
• ICES – flavoring, water, sugar, NO FAT
• MOUSSE – sweetened whipped cream and gelatin
FROZEN CHOCOLATE MOUSSE AND ICES
 Ice Cream
• Frozen milk product made with milk (butterfat), sugar or
sweetener and flavoring materials with the incorporation of water
and air.
• Flavoring materials – fruits, nuts, chocolate, coffee or others.
• A good standard ice cream would contain about 12% milk fat, 11%
MSNF (milk solids, not fat), 15% sugar, 0.2% stabilizer, 0.2%
emulsifier, a trace of vanilla, flavorings, and the rest water.
• Factors in ice cream quality – TEXTURE, BODY, and
OVERRUN or SWELL
QUALITY OF A GOOD ICE CREAM:
• Texture
- Related to size of crystals and distribution of ice crystals
- Smooth and creamy (very fine crystals)
- Factors affecting texture – nature of ingredients and rates of
crystal formation

- Note: The faster the ice crystallization, the more ice crystals are
formed and the finer the crystals.
•Body
- Firmness or resistance to melting
- Achieved through the use of stabilizers
•Overrun or swell
- The increase in volume due to incorporation of air
by beating during the freezing process.
- Too high overrun – frothy ice cream; too low –
coarse, heavy texture
DESIRABLE OVERRUN
1. Homemade ice cream: usually 30 – 40 %
2. Commercial: 80 – 100 %
- The higher % of overrun in commercial ice cream is due to
the better control of freezing conditions
- Overrun is the reason why the ice cream container should
never be more than 2/3 full before freezing
 HOMEMADE ICE CREAM
• Prepared by chilling the
mixture of cream and / or
milk, cream, fruit and / or
other flavoring and a
stabilizer usually sago,
gelatin or starch in an ice
cream maker called
garapinyera.
• The ice cream maker has a freezing compartment
equipped with an agitating device (dasher) which can
be set in motion either manually or by electrical means.
• The freezing compartment is set in a much larger
bucket where the mixture of crushed ice and salt is
placed.
• Salt is added to depress the temperature of melting
ice.
• The brine is colder than ice thus enabling the
withdrawal of heat from the side of the ice cream
container.
• Agitation should be slow before the mix reaches the
temperature at which the ice crystals start to form, but
should be vigorous and steady as soon as
crystallization starts to ensure formation of tiny crsytals.
COMMERCIAL ICE CREAM
Steps:
1. Mixing of ingredients
2. Pasteurization
3. Homogenization
4. Aging
5. Freezing with agitation and hardening
Other stabilizers used aside from gelatin – seaweed gums,
pectin, gum guar, gum karaya and others
SORBETES
• “Dirty Ice Cream”
• Ice cream sold in ice cream
carts (sorbeteros).
• Local formulations that uses
coconut milk added to non-
fat dry milk, sugar and local
sweetened fruits.
 SHERBETS AND MILK ICES
Ice milk – the same ingredients as ice cream but varied in
proportion. It could either be soft or hard frozen
Sherbet – frozen product made of pasteurized mixture of sugar;
milk solids; stabilizer; food acid, flavorings such as fruit, fruit juices or
extract; and water.
Gelato or Italian Ice Cream – an ice cream variant that
contained less fat , 7 to 8 % versus 12 – 15 % in ice cream. Agitated
slower and less air is incorporated. Served partially frozen.
 FRIED ICE CREAM
• The scoop ice cream is actually fried
in deep fat so the resulting product is
hot and crisp outside but cold
creamy ice cream inside.
• It is covered with cake slices (to
serve as insulation) then breaded
with tempura batter before deep –
fat frying.
• In the Philippines, this product
is a mixture of dried milk,
water and common flavorings
like strawberry and chocolate
and poured on a flat metal disc
resembling a frying pan.
• It is then rolled, placed into cup
and served with toppings like
syrups, chocolate chips and
candy sprinkles.
 CREAM LIQUEURS
• Alcoholic beverages that are
mostly whisky based, sweetened
and fortified with homogenized
cream.
• Ex. Fruit liquors, coffee cream
liquors and chocolate cream
liqueurs.
MILKSHAKES AND SMOOTHIES
• Sweetened, thick cold beverages and made with liquid milk to which
ice cream and flavoring ingredients are added.
• Best thickened using a electric blender.
• Flavoring ingredients include vanilla, malt, chocolate or fruit syrups.
• Smoothies are prepared like milkshakes, except that its characteristics
ingredient is yogurt and fresh fruits are preferred.
 FACTORS INFLUENCING THE
CHARACTERISTICS OF FROZEN
DESSERTS
• Sugar influences flavor and texture; it lowers freezing point than water
of water, hence it slows down crystallization
• Fat from milk or cream influences texture and flavor
• Milk solids influences body and texture
• Emulsifiers or stabilizers influence body
• Egg white influences body
• Agitation – when the mixture begins to freeze, agitation favored
development
END