I do not remember a time when I did not love frozen desserts. My widowed mother helped us to make ice cream when we were children. That was great fun. We all took our turn at turning the crank until it was so stiff we could not turn it any more. In the winter we would go out and gather the snow and ice to freeze the ice cream with. Making ice cream is a great family activity. A good time to bond with your children and grand children. My husband and I carry that tradition into our married life and our family. It is a wonderful way to bond with not only your children but, also become better acquainted with their friends; which, is so very important in today’s busy world.
I had the added bonus of having a husband whose father was in the dairy manufacturing business. We carried the tradition of ice cream, family and friends into our marriage. Our children and their friends were always good company with a dish of ice cream in their hands. Try it you will like it. Oh! And we were always able to get the children to hang around with their friends and clean the kitchen after the impromptu parties also.
Ice cream and its frozen relatives are among the most popular deserts which grace the American table, and are probably the most typically American of all foods with the possible exception of pie.
It is difficult to classify frozen desserts because there is very little uniformity in the ingredients used in products called by the various names; however, a general classification that will help to differentiate between the desserts is as follows:
Ice Cream: Plain or Philadelphia ice cream is a mixture of thin cream a sweetener and flavoring that is stirred while frozen and may or may not have some type of binder added, such as gelatin, eggs, etc.
New York or French ice cream has enough egg yolk added to gin the ice cream a definite yellow color.
Custard ice cream contains either flour, cornstarch or gelatin as the thickening and may contain egg in a smaller proportion than the New York type.
Regular ice cream contains either flour, cornstarch or gelatin as the thickening and may contain egg in a smaller proportion than the New York Type.
Unstirred ice cream (made in the mechanical refrigerator) usually contains richer cream and a relatively large amount of some binder of stabilizer.
Ices: An ice consists of sweetened fruit juice or purée that is usually diluted with water and may contain beaten egg white.
Sherbets: A sherbet is sweetened fruit juice or purée that is usually diluted with milk instead of water and may contain beaten egg white.
Mouse: A mousse contains sweetened, flavored whipped cream the is molded and frozen without stirring.
Frappe: A frappe is the same as an ice except that is frozen only to a mush.
Frozen desserts are simply frozen liquids with various substances added for flavor, texture and color. As water freezes, it becomes a solid hard block of ice that is hard to spoon into. If the water is stirred as it is frozen, it will have a milky appearance due to tine air bubbles that are frozen into its interior and a slightly less solid consistency, although it will still be too hard to be spooned out. The addition of sugar lowers the freezing point of the water sufficiently that the frozen mass will not be solid and will be the consistency of the frozen dessert known as an Ice. In fact a true ice is simply a sweetened fruit juice that is diluted with water and frozen with continual stirring.
The ice crystals in an ice are still fairly large, and on standing these crystals grow to form still larger ones. If particles of fat (as in milk and cream), or egg (either white or yoke or both), gelatin or starch (flour or cornstarch) is added to the mixture, these particles keep the ice crystals from coming together to form large crystals and therefore keep the frozen dessert creamy and smooth-textured and give it enough body so that it does not thaw immediately when taken from the freezer. All of these added ingredients are known as binders, stabilizers or interfering substances. They add viscosity to the original liquid and make it possible to beat more and a greater volume. This increase in volume is known as overrun.
Very satisfactory desserts can be made without stirring, but the proportion of interfering substances must necessarily be high. This usually makes a very rich dessert. If too rich a cream is added, the consistency has an unpleasant cloying tendency that is not enjoyable. So it is better to use a cream of medium fat content and to add other substance such as eggs or gelatin.
The ingredients added to frozen desserts must always be of the highest quality. Freezing will never improve the flavor of a rancid nut, an overripe piece of fruit, or old milk and cream. It is poor economy to spoil the flavor of a whole freezer of ice cream by trying to salvage a cup of overripe berries.
Mietwagen am Flughafen Mallorca…
hey I don’t normally make post about others but your post was a real call to action. Thank you for a great read, I’ve just added a post to my own blog….