Frozen Desserts & Ice Cream Flashcards

What is the primary difference between ice cream and gelato?

Answer: Gelato has less fat, less air (overrun), and is served at a warmer temperature than ice cream

Gelato typically has lower fat content (more milk, less cream), lower overrun (less air), and is served at a slightly warmer, softer consistency than American ice cream.

What is 'overrun' in ice cream production?

Answer: The percentage increase in volume due to air incorporated during churning

Overrun is the percentage volume increase from air whipped into ice cream during churning; premium ice cream typically has 25–50% overrun while commercial brands may reach 100%.

What is the role of sugar in frozen desserts beyond sweetness?

Answer: It lowers the freezing point, prevents large ice crystal formation, and contributes to texture

Sugar depresses the freezing point of the mix, which controls the final serving texture and prevents the formation of large, grainy ice crystals.

What is sorbet, and how does it differ from sherbet?

Answer: Sorbet contains no dairy; sherbet contains a small amount of milk or cream

Sorbet is dairy-free, made only from fruit purée or juice and sugar syrup, while sherbet (as defined in the US) contains a small amount of milk or cream.

Why is an ice cream base pasteurized before churning?

Answer: To destroy harmful pathogens, especially since bases typically contain eggs and dairy

Pasteurization destroys pathogens such as Salmonella in the egg- and dairy-rich ice cream base, ensuring food safety.

What is a 'parfait' in the context of classical frozen desserts?

Answer: A French frozen mousse made with pâte à bombe, whipped cream, and flavorings that does not require churning

A classical parfait is a still-frozen (unchurned) dessert made by folding whipped cream into a pâte à bombe base, then freezing in a mold.