Ice Cream and Sorbets

Question 1

What are the rules of making a sugar syrup

Question 2

What stage the syrup is taken
when making a sorbet?

Question 3

Sorbet or ice cream not freezing solidly enough?

Answer 3

• The mixture contains too much sugar and/or alcohol.

Question 4

Sorbet or ice freezing too solidly?

Answer 4

• The mixture contains too much water or too high a quantity of fruit solids.
• The mixture has not been churned sufficiently.

Question 5

Sorbet is grainy/icy texture?

Answer 5

• The sorbet does not contain enough fruit solids.
• The mixture has not been churned sufficiently.

Question 6

Why would have an ice cream have a crumbly texture?

Answer 6

• Too much fat as a ratio

Question 7

What texture would ice cream have it too much milk or lactose is added to ice cream?

Answer 7

Gritty/sandy

Question 8

Why a sorbet or ice cream is churned.

Answer 8

Churning is the same process with ice cream and sorbets, breaking down larger ice crystals and
incorporating air. This will give a smoother, more pleasant texture.

Question 9

What are the four main ice cream bases?

Answer 9

Custard, Mousse, meringue and yogurt

Question 10

What is the custard method for ice cream?

Answer 10

Traditional creamy, rich ice cream with a flavoured custard base and cream. Base needs churning.
It is best for traditional flavours e.g. vanilla, coffee, chocolate.

Question 11

What is the mousse method for ice cream?

Answer 11

Whisking hot sugar syrup onto yolks, folding lightly whipped cream. No churn required.

Question 12

What is the meringe method for ice cream?

Answer 12

Italian meringue (hot sugar syrup), folded with lightly whipped cream. Suits strong flavoured
fruit/praline. No churn required.

Question 13

What is the yoghurt method for ice cream?

Answer 13

Simplest form of ice cream. Yoghurt + fruit puree, then frozen. Usually lower in fat. No churning
required but would improve smoothness if was churned.