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INDEX

INDEX. What is frozen dessert? Types of frozen desserts. Method for production of frozen desserts. Recipe. Conclusion. Reference. WHAT IS FROZEN DESSERT?.

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INDEX

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  1. INDEX What is frozen dessert? Types of frozen desserts. Method for production of frozen desserts. Recipe. Conclusion. Reference.

  2. WHAT IS FROZEN DESSERT? Frozen dessert is the generic name for desserts made by freezing liquids, semi-solids, and sometimes even solids. They may be based on flavored water (shave ice, sorbet, snow cones, etc.), on fruit purées (such as sorbet), on milk and cream (most ice creams), on custard (frozen custard and some ice creams), on mousse (semifreddo), and others. In some countries including Canada, the term is often used on products which are similar in taste and texture to ice cream, but which do not meet the legal definition of that term (often being made primarily with vegetable oils, i.e. mellorine, as opposed to milk or cream).

  3. TYPES OF FROZEN DESSERTS Ice cream and frozen desserts come in many flavors and types with numerous delicious choices. Whether the flavor is vanilla, chocolate, cookie dough or chocolate chip, ice cream and its related products share certain basic characteristics that are often unknown or misunderstood by us. Frozen desserts come in many forms. Each of the following types has its own definition, and many are standardized by federal regulations.

  4. TYPES OF FROZEN DESSERT Ice Cream Frozen Custard or French Ice Cream Sherbets Gelato Sorbet and Water Ices Quiescently Frozen Confection Frozen Yogurt Novelties

  5. ICE CREAM Ice Cream consists of a mixture of dairy ingredients such as milk and nonfat milk, and ingredients for sweetening and flavoring, such as extracts, fruits, nuts and chocolate chips. Functional ingredients, such as stabilizers and emulsifiers, are often included to promote proper texture and enhance the eating experience. By federal law, ice cream must contain at least 10 percent milk fat, before the addition of bulky ingredients, and must weigh a minimum of 4.5 pounds to the gallon.

  6. FROZEN CUSTARD OR FRENCH ICE CREAM Frozen Custard or French Ice Cream must also contain a minimum of 10 percent milk fat, as well as at least 1.4 percent egg yolk solids.

  7. SHERBETS Sherbets have a milk fat 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 flavored either with fruit or other similar ingredients.

  8. GELATO Gelato has an intense flavor and is served in a semi-frozen state that is similar to "soft serve" ice cream. Italian-style gelato is more dense than ice cream, since it has less air. Typically, gelato has more milk than cream, if any, and also contains sweeteners, egg yolks and flavoring

  9. SORBET OR WATER ICE Sorbet and Water Ices are similar to sherbets, but contain no dairy ingredients. It is also known as flavored ice.

  10. QUIESCENTELY FROZEN CONFECTION A Quiescently Frozen Confection is a frozen novelty such as a water ice novelty on a stick (e.g. Popsicles).

  11. FROZEN YOGURT 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 flavoring.

  12. 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

  13. METHOD FOR PRODUCTION OF FROZEN DESSERTS A method for production of frozen desserts that comprises adding water-soluble hemicelluloses during the frozen dessert production process. It is possible to provide the functions of overrun properties and shape retention which are desired properties of stabilizing agents for frozen desserts, without giving the frozen desserts a heavy taste texture, while also imparting a soft, smooth taste texture and a light, fragile taste texture for ice desserts.

  14. MACHINES USED FOR MAKING FROZEN DESSERTS

  15. Hot Fudge Ice Cream Bar Dessert 1 (16 ounce) can chocolate syrup 3/4 cup peanut butter 19 ice cream sandwiches 1 (12 ounce) container frozen whipped topping, thawed 1 cup salted peanuts Directions • Pour the chocolate syrup into a medium microwave safe bowl and microwave 2 minutes on high. Do not allow to boil. Stir peanut butter into hot chocolate until smooth. Allow to cool to room temperature. • Line the bottom of a 9x13 inch dish with a layer of ice cream sandwiches. Spread half the whipped topping over the sandwiches. Spoon half the chocolate mixture over that. Top with half the peanuts. Repeat layers. Freeze until firm, 1 hour. Cut into squares to serve.

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