7 Frozen Desserts Checklist

Here is a Checklist of 7 Frozen Desserts you need to know, especially as a student of Patisserie.

Below I describe what it is, how to make it and how it is meant to be used or served.

Checklist of 7 Frozen Desserts:

1.

CHURNED ICE CREAM

What is it?

This is a traditional ice-cream made with a custard mixture plus sugar and flavourings.

How is it made?

This is a churn-frozen dessert. Its mixture becomes frozen with the churning and rotating action of an ice-cream maker/machine. During the churning action, air becomes incorporated into the mixture causing it to increase in volume.

How is it used?

Traditional ice-cream is eaten as a standalone frozen dessert or served as an accompaniment to other frozen desserts or puddings.

2.

GELATO

What is it?

It is similar to traditional soft-serve ice-cream and is more intense in flavour.

How is it made?

This is a churn-frozen dessert. Its mixture becomes frozen with the churning and rotating action of an ice-cream maker/machine. Italian gelato is denser than traditional ice-cream as less air is incorporated into the mixture during the churning process. Made with full fat milk, egg yolks and sugar or sweeteners.

How is it used/served?

It is a semi-frozen dessert served as scoops or as a topping on a wafer cone.

3.

SORBETS

What is it?

It is a frozen dessert made from fruit juices, water and sugar.

How is it made?

This is a churn-frozen dessert. Its mixture becomes frozen with the churning and rotating action of an ice-cream maker/machine. The churning action keeps the ice crystals small while incorporating air into it.

How is it used/served?

It is served between courses to cleanse the palate or as a refreshing first course.

4.

SHERBETS

What is it?

It is a frozen dessert made from fruit juices, water and sugar.

How is it made?

This is a churn-frozen dessert. Its mixture becomes frozen with the churning and rotating action of an ice-cream maker/machine. The churning action keeps the ice crystals small while incorporating air into it.

American sherbets contain milk, cream and egg whites. The egg whites increase in volume and smoothness during the churning process.

How is it used/served?

Served as a standalone dessert item or as an accompaniment to other desserts, or incorporated into a frozen dessert recipe.

5.

GRANITÉ

What is it?

Referred to as ‘scratched ice’. It is coarse, crystalline ice that is scratched (while still frozen) to create shavings. It is a frozen dessert made from fruit juices, water and sugar. The ice crystals are larger than sorbets.

How is it made?

The mixture is stirred (not churned) while freezing. It does not contain egg whites.

How is it used/served?

The frozen shavings are created at service and must be consumed immediately or it will solidify into a solid mass. Served with whipped cream or eaten with brioche (typically experienced in Sicily, Italy).

6.

MOULDED FROZEN DESSERT

What is it?

It is an ice-cream or sorbet that is set and shaped into a shaped container. An example is a ‘Bombe’ which is set into a smooth domed mould.

How is it made?

The mould is lined with two/more layers of contrasting ice-cream or sorbet. Then the bombe mixture is added. When it is sliced, colourful stripes are revealed.

How is it used/served?

It is presented as a slice of ice-cream. Brandy, Kirsch or fruit purée can be added to balance the richness. Nuts or glacé fruit can be added for texture.

7.

STILL FROZEN DESSERT

What is it?

It is a frozen dessert made from milk, cream, sugar, flavourings and egg whites.

How is it made?

It is not churned during the freezing process. Air is incorporated into the mixture by whipping the base and/or folding egg whites into it to lighten it. 

How is it used/served?

It is used to create Parfaits (photo), Soufflés or Semifreddo.

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