Frozen Desserts & Ice Cream Flashcards

What is 'tempering' in the context of frozen dessert service?

Answer: Allowing ice cream to soften slightly at room temperature before scooping for better texture

Tempering frozen desserts means allowing them to warm slightly (from deep-freeze to serving temperature) so they become scoopable and develop optimal texture.

What is the purpose of stabilizers (e.g., locust bean gum, guar gum) in ice cream?

Answer: To slow the growth of ice crystals and maintain smooth texture during storage

Stabilizers bind water and slow ice crystal growth (recrystallization) during temperature fluctuations, keeping ice cream smooth throughout its shelf life.

What is pâte à bombe used for in frozen dessert production?

Answer: As an aerated egg yolk base made by whipping yolks with hot sugar syrup, used to lighten frozen mousses and parfaits

Pâte à bombe is a light, stable emulsion made by whipping egg yolks with boiling sugar syrup; it is the base for parfaits, frozen mousses, and semifreddos.

What is a 'semifreddo'?

Answer: An Italian semi-frozen dessert made with whipped cream and/or meringue, giving a mousse-like frozen texture

Semifreddo (Italian for 'half cold') is a still-frozen dessert with a light, mousse-like texture achieved through the incorporation of whipped cream and/or Italian meringue.

What causes 'sandiness' or a gritty texture in ice cream?

Answer: Lactose crystallization due to improper freezing or high milk solids content

Sandiness in ice cream is caused by lactose crystallization, which occurs when lactose concentration is too high or the product undergoes temperature fluctuations during storage.

At what temperature should ice cream typically be stored to maintain optimum quality?

Answer: -18°C (0°F) or below

Ice cream should be stored at -18°C (0°F) or colder to minimize ice crystal growth and maintain texture and quality during long-term storage.