“F
rozen dessert!” Now – that’s a nice thought, right? Did you think of an ice cream? I did! The supermarket freezer loaded with different brands and flavors of ice cream, or a local ice cream shop with window display full of freshly made artisan ice cream! Mhm, that image is certainly worth a thousand spoons…sorry – words! I’m so distracted now that only a hefty dosage of frozen delight can repair my train of thoughts, and I think I have just the thing in my freezer! Chocolate, half a gallon of course! O.K! Now I can talk about frozen desserts until brain freeze hits me!
Churned Frozen Desserts
When the ice cream or sorbet mixture is constantly stirred while freezing, it prevents forming of ice crystals. Stirring breaks crystals, but it also adds air to the mixture and makes it lighter.
Ice Cream
Ice cream is a frozen dessert based on crème anglaise which can be made of milk, combination of milk and cream or just cream, egg yolks and sugar. Variety of flavors can be added to crème anglaise before freezing: chocolate, nut pastes, fruit purees and various liqueurs. Chopped nuts, chocolate chips or fresh fruit are added after churning. In order to improve the texture and freezing abilities, stabilizers like gelatin, pectin, carrageenan can be added into ice creams.
No matter what flavor of ice cream you are making, it is of great importance to properly cool ice cream base before freezing. It is recommended to leave the base in the refrigerator for 24 h before churning, so smooth, and velvety texture is achieved.
Sorbet
Sorbet is a churned frozen dessert made of water, sugar and fruit juice, sometimes with wine or liqueur added. It can be served at the beginning of the meal, as a palate refresher between courses, or as a dessert at the end of the meal. When making sorbet, you can use fresh or frozen fruit. It is very important to accurately measure sugar for sorbet because too much sugar will prevent sorbet from freezing, and too little sugar will result with hard and grainy sorbet.
Refractometer is an optical instrument that measures density of liquids, such as sugar syrups, juices and plant saps. Refractometer determines the refraction of light of a liquid. The more sugar the liquid contains, refraction will be stronger. The measurement unit of a refractometer is degrees Brix, after a 19th century German chemist, mathematician and engineer Professor Adolf Ferdinand Wenceslaus Brix (1798-1870).
Fruit sorbet has the best texture when the mixture has density between 31 and 32°Brix.
Still Frozen Desserts
Still frozen desserts are those which don’t need to be stirred while freezing, you can pop them into a bowl or a mold, put them in the freezer, and within a couple of hours you will have wonderful cold treat! No ice cream machine needed here!
Parfait
Parfait [paʁfɛ] (translated from French means perfect) is a still frozen dessert, made of pâte à bombe, whipped cream and flavors (chocolate, fruit, herbs), sometimes with liqueur or other alcohol added. When all the components are incorporated, parfait is placed in mold or glass and then frozen.
Semifreddo
Semifreddo [semiˈfreddo] is another still frozen treat, in Italian it means half-frozen. It is made of Italian Meringue, whipped cream and flavors, put in a mold and frozen. Various nuts and dried fruits can be added to semifreddo in order to improve flavor and texture.
Granita
Granita is still frozen dessert originated from Sicily (Italy), usually made of fruit juice and sugar, but it can contain other flavors. It has less sugar than sorbet, and it is frozen in a shallow dish and scraped with fork or spoon now and then. Granita has grainy structure with fine ice crystals, and it is usually served in a glass or small bowl.
Frozen Soufflé
Frozen soufflé or soufflé glacé is a frozen dessert made of a custard base, gelatin, and whipped cream and Italian meringue. It is poured in soufflé dishes lined with parchment paper. Once set, frozen soufflé resembles the traditional soufflé, but that is the only thing the two desserts have in common.
FAQs
There are many different types of frozen desserts, so it really depends on what you are in the mood for. Some of our favourites include ice cream, gelato, sorbet and popsicles. Ans. Ice cream is typically made with cream, milk and sugar, while gelato is made with whole milk, eggs and sugar.
What is a frozen dessert made of fruit juices water sugar and sometimes egg whites but containing no milk products? ›
Sorbet (/ˈsɔːrbeɪ, ˈsɔːrbət/, US also /sɔːrˈbeɪ/) is a frozen dessert made using ice combined with fruit juice, fruit purée, or other ingredients, such as wine, liqueur, or honey. Generally, sorbets do not contain dairy products.
Why do frozen desserts need to be flavored more boldly than other desserts served warm or at room temperature? ›
Cold temperatures mute flavors, so frozen desserts should be boldly flavored before freezing.
What frozen dessert relies on egg foams and whipped cream for air? ›
Parfait - An aerated frozen dessert which combines several 'foamed' things - like whipped cream or a pate a bombe or a meringue.
What is a frozen dessert? ›
The term frozen desserts commonly covers all kinds of desserts that are meant to be eaten in a frozen condition, including ice creams, sherbets, sorbets, frozen yogurts, and nondairy frozen desserts. There are different possibilities of grouping and classifying these products.
What is a frozen dessert usually flavored with fruit made from water sugar flavorings and milk or cream? ›
Ice cream is a frozen dessert typically made from milk or cream that has been flavoured with a sweetener, either sugar or an alternative, and a spice, such as cocoa or vanilla, or with fruit, such as strawberries or peaches. Food colouring is sometimes added in addition to stabilizers.
What is a frozen dessert made with fruit juice rather than cream called? ›
Sorbet (pronounced [ sawr-bey ]) is a creamy frozen concoction made from fruit juice or fruit purée that does not contain any dairy products or eggs.
What kind of frozen dessert has smooth frozen mixture of milk, cream sugar flavorings and sometimes eggs? ›
What is Ice cream? A smooth frozen mixture of milk, cream, sugar, flavorings and sometimes eggs.
Why is frozen dessert bad for you? ›
These are undoubtedly unhealthy and unfit for regular consumption. Thirdly, frozen desserts consist of liquid glucose, which is a synthetic source of sugar. Also, manufacturers use synthetic flavourings and colours to make it more appealing.
Is frozen dessert real ice cream? ›
Even though these products may look like ice cream, that's where the similarity ends. Real ice cream is made from 100% dairy – milk, and products made from milk (including cream, skim milk powder, and whey powder). Frozen desserts are made with vegetable oils, like palm, kernel, or coconut oil.
Real ice cream is mostly healthy as it is made of real milk and contains real nutrients. It is a complete food in itself. On the other hand, frozen desserts contain palm oil or hydrogenated fats as the main ingredient,” he added.
What is a cold dessert called? ›
They may be based on flavored water (shave ice, ice pops, sorbet, snow cones), on fruit purées (such as sorbet), on milk and cream (most ice creams, sundae, sherbet), on custard (frozen custard and some ice creams), on mousse (semifreddo), and others. It is sometimes sold as ice-cream in South Asia and other countries.
What is a frozen dessert containing cream and sugar and flavoring? ›
Gelato typically contains 70% less air and more flavoring than other kinds of ice cream. This creates a denser and smoother texture. Like ice cream, gelato is made from a mixture of milk, cream, sugar, fresh fruit, and nuts. The difference lies in the proportions.
What is a frozen dessert made with fruit juice added to milk or cream egg white or gelatin? ›
sherbet, frozen dessert usually flavoured with fruit, made from water, sugar, flavourings, and milk or cream. Egg white or gelatin may be added to ensure a fine texture.
Which of the following is an example of frozen dessert? ›
Frozen Desserts
Ice cream, sherbet, sorbet, ice pops, ice cream pies: if you like it cold, you'll love these top frozen dessert recipes.
Is Popsicle a frozen dessert? ›
A popsicle is a sweet, frozen treat on a stick. There's nothing like a bright red, cherry-flavored popsicle on a hot summer day. This word is commonly used for any water-based frozen dessert that you lick while holding a stick.
Which is an example of a still frozen dessert? ›
The still-frozen kind, (also called the semifreddi) are generally made from custards and mousses without churning. Parfaits and bombes are examples of this type of dessert, and so it also includes moulds lined with cake and filled with ice cream, sorbet, mousses, etc.
What are the three classification of frozen dessert? ›
Frozen desserts are any of various desserts made by freezing liquids, semi-solids, and sometimes even solids. It includes ice creams, sherbets, sorbets, frozen yoghurts, and non-dairy frozen desserts and comes in many different flavours and types with numerous delicious choices.
