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    13 week cooking course

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    • Introduction to Cooking
      • 1.1The Importance of Cooking
      • 1.2Basic Kitchen Tools
      • 1.3Safety in the Kitchen
      • 1.4Essential Cooking Techniques
    • Understanding Ingredients
      • 2.1Common Spices and Herbs
      • 2.2Seasoning Techniques
      • 2.3Types of Proteins, Carbs, and Veggies
      • 2.4Ingredient Pairings
    • Making Breakfast
      • 3.1Egg Cooking Techniques
      • 3.2Baking Bread and Pastries
      • 3.3Healthy Smoothies/Juices
      • 3.4Breakfast Around the World
    • Lunch Creations
      • 4.1Salad Compositions
      • 4.2Savory Soups
      • 4.3Sandwich Artistry
      • 4.4Quick, Nutritious Lunches
    • Dinner Delights
      • 5.1Perfectly Cooked Meat
      • 5.2Vegetable Techniques
      • 5.3Complex Carbohydrate Dishes
      • 5.4Plating and Pairing
    • World Cuisine: Asia
      • 6.1Intro to Asian Spices
      • 6.2Asian Noodle Dishes
      • 6.3Asian Rice Dishes
      • 6.4Traditional Asian Desserts
    • World Cuisine: Europe
      • 7.1Italian Cooking Basics
      • 7.2French Culinary Techniques
      • 7.3Spanish Cuisine
      • 7.4British Food Traditions
    • Desserts
      • 8.1Basic Cake Baking
      • 8.2Pie Making Basics
      • 8.3Making Ice Cream and Sorbets
      • 8.4Chocolate Treats
    • Baking and Bread Making
      • 9.1Different Types of Dough
      • 9.2Kneading Techniques
      • 9.3Sourdough Bread
      • 9.4Sweet Pastries
    • Vegan and Vegetarian Cooking
      • 10.1Proteins for Vegan/Vegetarian Cooking
      • 10.2Interesting Salads
      • 10.3Hearty Vegan and Vegetarian Meals
      • 10.4Vegan/Vegetarian Desserts
    • Gluten Free Cooking
      • 11.1Gluten Free Ingredients
      • 11.2Gluten Free Baking
      • 11.3Gluten Free Meals
      • 11.4Gluten Free Desserts
    • Healthy Eating and Nutrition
      • 12.1Understanding Food Labels
      • 12.2Making Healthier Swaps
      • 12.3Balanced Meal Planning
      • 12.4Cooking for Physical Well-being
    • Kitchen Finale and Consolidation
      • 13.1Review of Techniques
      • 13.2The Food and Wine Pairing
      • 13.3The Perfect Dinner Party
      • 13.4Course Reflection

    Desserts

    Making Ice Cream and Sorbets

    frozen dessert

    Frozen dessert.

    Ice cream and sorbets are delightful treats that can be enjoyed year-round. They are also a wonderful way to showcase seasonal fruits and flavors. In this unit, we will explore the process of making these frozen desserts at home.

    The Difference Between Ice Cream, Gelato, Sorbet, and Sherbet

    Ice cream, gelato, sorbet, and sherbet are all frozen desserts, but they have distinct differences:

    • Ice Cream: This is a rich, creamy dessert made with a custard base that includes milk, cream, sugar, and egg yolks. It is churned at a high speed to incorporate air, resulting in a light and creamy texture.
    • Gelato: Similar to ice cream, gelato is made with milk, sugar, and sometimes egg yolks. However, it contains less cream and is churned at a slower speed, resulting in a denser and more intensely flavored dessert.
    • Sorbet: This is a dairy-free frozen dessert made with fruit puree, sugar, and water. It is churned like ice cream to create a smooth, light texture.
    • Sherbet: This is a hybrid between ice cream and sorbet. It is made with fruit, sugar, water, and a small amount of dairy to give it a creamier texture than sorbet.

    The Role of Each Ingredient in Ice Cream

    Each ingredient in ice cream plays a crucial role:

    • Milk and Cream: These provide the creamy base of the ice cream. The fat in the dairy contributes to the rich flavor and smooth texture.
    • Sugar: This sweetens the ice cream and also helps to lower the freezing point, which prevents the ice cream from becoming too hard in the freezer.
    • Egg Yolks: These are used to make the custard base. They help to emulsify the mixture and also contribute to the rich flavor and creamy texture.

    How to Make a Custard Base for Ice Cream

    Making a custard base for ice cream involves gently cooking a mixture of milk, cream, sugar, and egg yolks until it thickens:

    1. Heat the milk, cream, and half of the sugar in a saucepan until it just begins to simmer.
    2. In a separate bowl, whisk together the egg yolks and the remaining sugar.
    3. Gradually whisk the hot milk mixture into the egg yolks to temper them.
    4. Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens and coats the back of a spoon.
    5. Strain the custard into a clean bowl and chill it thoroughly before churning.

    Churning and Freezing Ice Cream

    Churning incorporates air into the ice cream mixture and breaks up ice crystals, resulting in a smooth and creamy texture. This can be done using an ice cream maker according to the manufacturer's instructions. After churning, the ice cream will have a soft-serve consistency. It should be transferred to a lidded container and frozen for at least 4 hours, or until firm, before serving.

    How to Make a Fruit Sorbet

    Making sorbet involves churning a simple mixture of fruit puree, sugar, and water:

    1. Puree fresh or frozen fruit in a blender or food processor.
    2. Strain the puree to remove any seeds or pulp.
    3. Dissolve sugar in water to create a simple syrup.
    4. Mix the fruit puree and simple syrup together.
    5. Chill the mixture thoroughly before churning in an ice cream maker.

    Tips for Storing and Serving Ice Cream and Sorbet

    • Store ice cream and sorbet in airtight containers in the coldest part of your freezer.
    • To prevent ice crystals from forming, press a piece of plastic wrap directly onto the surface of the ice cream or sorbet before putting the lid on the container.
    • Allow ice cream to sit at room temperature for a few minutes before scooping for easier serving.

    With these techniques, you can create a wide variety of ice creams and sorbets at home, experimenting with different flavors and mix-ins. Enjoy the process and the delicious results!

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