Sorbets & Ice cream Flashcards
What is the definition of ice cream?
a soft, sweet frozen food made with milk and cream and typically flavoured with vanilla, fruit, or other ingredients.
What is the definition of sorbet?
a frozen dairy-free dessert made with sweetened fruit juice or purée.
How do you store sorbet?
Store sorbet in air tight container. The best temperature to keep sorbet is between -12°C and -14°C.
How do you store ice cream?
Store ice cream in an air tight container. Ice cream needs to be stored ideally at a temperature of between -12°C and -20°C.
What are the steps involved in the production of ice cream?
- Blend Ingredients
- Pasteurize Mix
- Homogenize
- Age Mix
- Add Liquid Flavors and Colors
- Freeze
- Add Fruits, Nuts, and Bulky Flavorings
- Package
- Harden
What is the production process for sorbet?
• Ingredient preparations.
• Freezing and Churning
• Hardening and Storage
What does it mean to pasteurise the ice cream mix?
Ice cream mix is pasteurized at 68.3°C for 30 minutes or 79.4°C for 25 sec.
What does it mean to homogenise ice cream?
Ice cream mix is homogenized (2500 to 3000 psi) to decrease the milk fat globule size to form a better emulsion and contribute to a smoother, creamier ice cream.
What does it mean to age the ice cream mix?
Ice cream mix is aged at 5°C for at least 4 hours or overnight. Aging the mix cools it down before freezing, allows the milk fat to partially crystallize and the gives the proteins stabilizers time to hydrate.
Why do you need to freeze the ice cream?
The process involves freezing the mix and incorporating air. The addition of air is called overrun and contributes to the lightness or denseness of ice cream. Up to 50% of the volume of the finished ice cream (100% overrun) can be air that is incorporated during freezing.
