FROZEN DESSERTS

Name - Vaishnavi
Semester- 6th
Roll No:- 1941111190
 CONTENTS
• Introduction
• Frozen Desserts VS Ice Cream
• Classification of Frozen Desserts
• Types of Frozen Desserts
• Ice Cream
• Types of Ice Cream
• Ice Cream flavours
• Preparation of Ice Cream
• Addition & Preservation used in Ice Cream manufacture
 INTRODUCTION
• Frozen dessert is a dessert made by freezing liquids, semi-solids, and
sometimes even solids.

• It is sometimes sold as ice-cream in South Asia and other countries.

• In India some company brands like Hindustan Unilever sell frozen dessert
made from vegetable oils rather than pure milk.
• They may be based on:
> Flavoured water ( shave ice, icepops, snow cones,etc).

> Fruit Purees such as Sorbet.

> Milk and Cream - It is mostly Ice Cream.

> Custard ( frozen custard and some Ice Creams)

> Mousse such as Semifreddo.

 Sorbet

Shaved Ice
Ice Pops

Ice Cream Semifreddo

Frozen Desserts
 FROZEN DESSERTS VS ICE CREAM
• Ice Cream is made from dairy
products and frozen desserts are
made from a base of highly
processed ingredients like
vegetable oils, flours, sugar, artifical
fillers and gums.
• Ice Cream is labeled as Ice Cream
but Frozen Desserts is labeled by
its flavour.
• Ice Creams are churned and frozen
desserts are frozen.
 CLASSIFICATION

• Frozen Desserts are classified into two categories:

> Still Frozen

> Churn Frozen
• Still Frozen - Desserts in which air
infused by whipping the base or
folding in whipped ingredients and
are generally made from custards
and mousses are known as still
frozen desserets. Still frozen are
not churned during the freezing
process.

Examples - Parfait Glace, Souffle

Glace, Semifreddos.
• Churn Frozen - Churn Frozen Desserts are desserts that are constantly
mixed or rotated while they are freezing to keep the ice crystals small and
incorporates air into the dessert. They are generally made from milk and
custard, or non dairy products like fruits, chocolate and other flavours
churned together with sugar.
To churn frozen desserts, flavorings are added before freezing while additional
solid ingredients like nuts, fruits, or chocolate are usually added after
processing.
Examples - Ice Cream and Sherbet.
 TYPES OF FROZEN DESSERTS
• Ice Cream - Ice Cream consists of
a mixture of dairy ingredients such
as milk and nonfat milk, and
ingredients for sweetening and
flavouring, such as extracts, fruits,
nuts and chocolate chips.

• Frozen Custard or French Ice

Cream - Frozen Custard or French
Ice Cream must contain a minimum
of 10 percent milk fat, as well as at
least 1.4 percent egg yolk solids.
• Sherbets - Sherbets have a milkfat
content of between 1 and 2 percent
and a slightly higher sweetener
content than ice cream. Sherbet
weighs a minimum of 6 pounds to
the gallon and is flavoured either
with fruit or other similar
ingredients.

• Gelato - Gelato has an intense

flavour and is served in a semi-
frozen state that is similar to “soft
serve” ice cream. Typically, gelato
has more milk than cream, if any,
and also contains sweeteners, egg
• Sorbet & Water Ices - Sorbet and
Water Ices are similar to sherbets
but contain no dairy ingredients.

• Quiescently Frozen Confection - A

Quiescently Frozen Confection is a
frozen novelty such as a water ice
novelty on a stick.
• Frozen Yoghurt - Frozen Yogurt
consists of a mixture of dairy
ingredients such as milk and nonfat
milk which have been cultured, as
well as ingredients for sweetening
and flavouring.

• Novelties - Novelties are separately

packaged single servings of a
frozen dessert (e.g. ice cream
sandwiches, fudge sticks and juice
bars) that may or may not contain
dairy ingredients.
 ICE CREAM
• Ice cream is a sweetened frozen food typically eaten as a snack or dessert.

• It is usually made from dairy products, such as milk and cream, and often
combined with fruits or other ingredients and flavours.

• It is typically sweetened with sugar or sugar substitutes.

• The mixture is stirred to incorporate air spaces and cooled below the freezing
point of water to prevent detectable ice crystals from forming.
• Ice cream is a sweet, creamy cold treat that has been around for centuries.

• Ice cream may be served in dishes, for eating with a spoon, or in cones,
which are licked.

• Ice cream is used to prepare other desserts, including ice cream floats,
sundaes, milkshakes, ice cream cakes and even baked items, such as Baked
Alaska.
 TYPES OF ICE CREAM
• Hard Ice Cream - Traditional or regular ice cream made with cream and milk,
sugar, and may contain eggs, stabilizers and other flavouring ingredients
such as vanilla, chocolate, fruit and many other add-ins.

• French Ice Cream - Traditional ice cream made with a custard base
containing cream and/or milk, egg yolks or whole eggs, sugar, stabilizers and
other flavourings.

• Organic Ice Cream - Any type of ice cream made with organically produced
milk and other ingredients.
• Soft Ice Cream - Ice cream made with milk and/or cream, sugar, stabilizers
and flavourings that is frozen at a higher temperature in a special machine
that keeps the mixture smooth, creamy and soft while it’s being frozen. It is
stored in the machine as a liquid ice cream mix and frozen as it’s served in a
cone or bowl.

• Light Ice Cream - Traditional ice cream made with milk ingredients, sugar,
stabilizers and other flavourings that contains at least 25% less milk fat than
regular hard ice cream.

• Lactose-free Ice Cream - Ice cream made with added lactase enzyme and
therefore contains no detectable lactose making it more easily digestible for
people with lactose intolerance.
• Reduced Fat Ice Cream - Made with lower fat milk ingredients, sugar,
stabilizers and other flavourings. The amount of fat can vary and is declared
on the label.

• Fat-free Frozen Dairy Dessert - Made with modified milk ingredients, sugar or
artificial or natural sweeteners and stabilizers, this ice cream contains about
0.1% fat or 0.5 g fat per serving.

• No Sugar Added Ice Cream or Frozen Dairy Dessert - Similar to ice cream,
generally made with milk ingredients and stabilizers as well as artificial
sweeteners or natural sugar substitutes and other flavourings. These
desserts are often lower in fat than regular ice cream.
• Gluten-Free Ice Cream - Since some stabilizers and other ingredients added
to ice cream production may contain gluten, it is important to read the
ingredients list to make sure the ice cream is gluten-free. Some brands
include a “gluten-free” logo on the label.

• Italian-style Gelato - A dense ice cream generally made with more milk than
cream (making it lower in fat), egg yolks, sugar or other sweeteners and
flavourings. Gelato has a more intense flavour than traditional ice cream and
less air.
 ICE CREAM FLAVOURS
• Blue Moon – an ice cream flavour with bright blue colouring, available in the
Upper Midwest of the United States

• Brown bread ice cream – ice cream with Grape-Nuts breakfast cereal.

• Butter Pecan is a smooth vanilla ice cream with a slight buttery flavour, with
pecans added; manufactured by many major ice cream brands.

• Charcoal ice cream – This ice cream flavour, which is made by using the key
ingredient of activated charcoal, gives the flavour a black-coloured
appearance.
• Coconut Milk Ice Cream - ice cream or ice cream combined with coconut
flesh. It is a traditional ice cream in Indonesia known as Es Puter (stirred ice
cream).
• Coffee ice cream – Popular in the New England area of the US
• Coffee and Cookie ice cream
• Cookies and Cream
• Cookie dough
• Chocolate Ice Cream
• Cotton Candy
• English toffee ice cream
• French vanilla ice cream
• Fudge ripple ice cream
• Garlic ice cream
• Ginger ice cream
• Grape ice cream
• Grape nut ice cream
• Green tea ice cream
• Halva ice cream
 PREPARATION OF ICE CREAM

The Manufacturing Process -

1. Blending the mixture

The milk arrives at the ice cream plant in refrigerated tanker trucks from local
dairy farms. The milk is then pumped into 5,000 gal (18,925 1) storage silos that
are kept at 36°F (2°C). Pipes bring the milk in pre-measured amounts to 1,000
gal (3,7851) stainless steel blenders. Premeasured amounts of eggs, sugar,
and additives are blended with the milk for six to eight minutes.
2. Pasteurizing to kill bacteria
The blended mixture is piped to the pasteurization machine, which is composed
of a series of thin stainless steel plates. Hot water, approximately 182°F (83°C),
flows on one side of the plates. The cold milk mixture is piped through on the
other side. The water warms the mixture to a temperature of 180°F (82°C),
effectively killing any existing bacteria.
3. Homogenizing to produce a uniform texture
By the application of intensive air pressure, sometimes as much as 2,000
pounds per square inch (141 kg per sq cm), the hot mixture is forced through a
small opening into the homogenizer. This breaks down the fat particles and
prevents them from separating from the rest of the mixture. In the homogenizer,
which is essentially a high-pressure piston pump, the mixture is further blended
as it is drawn into the pump cylinder on the down stroke and then forced back
out on the upstroke.
4. Cooling and resting to blend flavours
The mixture is piped back to the pasteurizer where cold water, approximately
34°F (1°C), flows on one side of the plates as the mixture passes on the
opposite side. In this manner, the mixture is cooled to 36°F (2° C). Then the
mixture is pumped to 5,000 gal (18,925 1) tanks in a room set at 36°F (2°C),
where it sits for four to eight hours to allow the ingredients to blend.

5. Flavoring the ice cream

The ice cream is pumped to stainless steel vats, each holding up to 300 gal
(1,136 1) of mixture. Flavorings are piped into the vats and blended thoroughly.
6. Freezing to soft-serve consistency
Now the mixture must be frozen. It is pumped into continuous freezers that can
freeze up to 700 gal (2,650 1) per hour. The temperature inside the freezers is
kept at -40°F(-40°C), using liquid ammonia as a freezing agent. While the ice
cream is in the freezer, air is injected into it. When the mixture leaves the
freezer, it has the consistency of soft-serve ice cream.
7. Adding fruit and sweetened chunks
If chunks of food such as strawberry or cookie pieces are to be added to the ice
cream, the frozen mixture is pumped to a fruit feeder. The chunks are loaded
into a hopper at the top of the feeder. An auger on the bottom of the machine
turns the hoppers so that the chunks drop onto the starwheel in pre-measured
amounts. As the mixture passes through the feeder, the starwheel pushes the
food chunks into the ice cream.
8. Packaging and bundling the finished product
Automatic filling machines drop preprinted pint or half-gallon-sized cardboard
cartons into holders. The cartons are then filled with premeasured amounts of
ice cream at the rate of 70-90 cartons per hour. The machine then places a lid
on each carton and pushes it onto a conveyer belt. The cartons move along the
conveyer belt where they pass under an inkjet that spray-paints an expiration
date and production code onto each carton. After the imprinting, the cartons
move through the bundler, a heat tunnel that covers each cup with plastic shrink
wrapping.
9. Hardening
Before storage and shipping, the ice cream must be hardened to a temperature
of -10°F (-23°C). The conveyor system moves the ice cream cartons to a tunnel
set at -30°F (-34°C). Constantly turning ceiling fans create a wind chill of -60°F
(-5 1°C). The cartons move slowly back and forth through the tunnel for two to
three hours until the contents are rock solid. The cartons are then stored in
refrigerated warehouses until they are shipped to retail outlets.
• Quality Control
Every mixture is randomly tested during the production process. Butterfat and
solid levels are tested. The bacteria levels are measured. Each mixture is also
taste-tested.Ice cream producers also carefully monitor the ingredients that they
purchase from outside suppliers.

• The Future
Ice cream manufacturers continue to develop new flavourings. Ironically, given
the industry’s experiences during Prohibition, one of the more recent
innovations has been the introduction of liqueur-flavoured ice creams.
 ADDITIVES & PRESERVATIVES
• Emulsifiers such as the monoglyceride glycerol monostearate and related
diglycerides help to keep the milk fat in suspension and limit the growth of ice
crystals.

• Gums such as guar gum, locust bean gum, xanthan gum, carrageenan, and
methylcellulose help to prevent ice crystals from forming during freezing and
re-freezing after a trip from the grocery store.

• Some ice creams contain sodium citrate to decrease the tendency of fat
globules to coalesce, and to decrease protein aggregation.
• list of Additives used in Ice Cream
a. Butyraldehyde - It is a derivative of butane, used in manufacturing
plasticizers, alcohols, solvents and polymers. It has an almond like the smell
and is used to make flavours.

b. Amyl acetate - more often called banana oil, is used as a flavouring agent.
It is also a paint and lacquer solvent and is used in the preparation of
penicillin.

c. Diethyl glycol - is used in the production of polyester resins and

plasticizers, and is a paint solvent. In ice cream, it’s used as a cheap
substitute for eggs to thicken the product.
d. Aldehyde C-17 - It is an inflammable liquid used in dyes, plastics, rubber and
as a food flavoring.

e. Ethyl Acetate - It is a solvent in coatings and inks and is used for the
extraction of fatty materials during food processing.

f. Monoglycerides, Diglycerides, & Triglycerides – all three substances are

composed of fatty acids, and all may contain trans fats when those fatty acids
are subjected to high heat processing.
g. Polysorbate 80 - It is used in ice cream to resist melting.

h. Potassium sorbate It is used as a preservative to inhibit

the growth of yeast and molds, therefore increases shelf
life.