Icecream And Sorbets Flashcards
What are the big five for ice cream
Ice
Sugar
Fat
Protein
Air
Why do producers use air in ice cream making.
It is cheaper
What is overrun in icecream?
Extra/ excess air
What are the ratios of water in icecream?
60%
Ratio of fat?
10-20%
Ratio of sugar?
15-30%
Ratio of air?
Upto 50% air
Gelato is different to icream because
It doesn’t contain eggs.
Higher milk content
Slower churn
Less than 10% fat
What role do stabilisers play in icecream making? (3)
Delay crystallisation
Slows melting
Better mouth feel (fat dispersed evenly)
What are the four methods for making icecream?
All in one
Custard
Meringue
Mousse
What effect would excess sugar or alcohol have in icecream
Harder to set
Why would an icecream be gritty (3)
Not churned enough
Poor storage
High milk content
Why would icecream freeze too solidly?
Too much water in the mix
Shelf life for fresh icecream?
3 days
