There are tons of different types of frozen desserts and ice cream.

xpanded definitions are available for many of these items. Click through the links to
read more about the history and making of the desserts, and to find some great
examples of recipes for each one.
Frozen Custard Frozen custard is a type of ice cream that uses eggs or egg yolks to
give it a richer and creamier texture.
Gelato Gelato is an Italian frozen dessert that is similar to ice cream, but it has a
lower fat content and less air churned into than ice cream. This gives it a rich, dense
texture.
Granita Granitas are a shaved ice frozen dessert. They have the consistency of
coarse sand and are easy to make. Lemon and coffee are both popular flavors.
Ice Cream Ice cream is one of the most basic frozen desserts. It is made with milk,
cream, sugar, and flavorings that are churned to freeze the mixture and incorporate air.
Ice Cream Bombe An ice cream bombe is made of three or more layers of ice cream
or sorbet, molded into a dome shape. The bombe is sliced like a pie to serve, so that
you can see all the different layers.
Ice Pops Most people know ice pops because of their experience with Popsicles
as a child. These treats are typically made with fruit juice that is frozen onto a stick.
You can also purchase reusable plastic ice pop molds, so you can make great treats on
a regular basis.
Molded Desserts Molded desserts are frozen desserts that use a pan or mold to
shape them into a particular form. Many molded desserts are common treats, like ice
cream cakes and pies.
Semifreddo Semifreddo means half-frozen and is a frozen dessert that you can
make without any special equipment. It uses a custard base mixed with whipped
cream to create a mousse that is frozen and sliced.
Sherbet Sherbet is similar to sorbet, but it has an element of dairy to give it a
creamier finished texture. It is made with fruit juice, sugar, and either milk or cream
as the basic ingredients.
Sorbet Sorbet is a fruit-based frozen dessert. It is typically made with fruit juice or
puree, water and sugar that are churned like ice cream.

Meringue
Meringue, (/mr/,[1] m-RANG; French pronunciation: [m]) is a type of dessert, often
associated with French, Swiss, and Italian cuisine, made from whipped egg
whites and sugar, and occasionally an acid such as cream of tartar or a small amount
of vinegar. A binding agent such as cornstarch or gelatin may also be added. The
addition of powdered sugar, which usually contains corn starch, to the uncooked
meringue produces a pavlova, a national dish of Australia and New Zealand. The key to
the formation of a good meringue is the formation of stiff peaks formed by denaturing the

protein ovalbumin (a protein in the egg whites) via mechanical shear. Meringues are
often flavoured with vanilla and a small amount of almond or coconut extract, although if
these extracts are based on an oil infusion, an excess of fat from the oil may inhibit the
egg whites from forming a foam. They are light, airy and sweet confections. Homemade
meringues are often chewy and soft with a crisp exterior, although a uniform crisp texture
may be achieved at home, whilst many commercial meringues are crisp throughout.

History
It has been claimed that meringue was invented in the Swiss village of Meiringen and
improved by an Italian chef named Gasparini in the 18th century.[2] However this claim is
contested; the Oxford English Dictionary states that the French word is of unknown
origin. It is sure nevertheless that the name meringue for this confection first appeared in
print in Franois Massialot's cookbook of 1692.[3] The wordmeringue first appeared in
English in 1706 in an English translation of Massialot's book. Two considerably earlier
seventeenth-century English manuscript books of recipes give instructions for
confections that are recognizable as meringue, though called "white biskit bread" in the
book of recipes started in 1604 by Lady Elinor Fettiplace (c. 1570 c. 1647)
of Appleton in Berkshire (now in Oxfordshire),[4] and called "pets" in the manuscript of
collected recipes written by Lady Rachel Fane (1612/131680), of Knole, Kent.[5] Slowly
baked meringues are still referred to as "pets" (meaning farts in French) in the Loire
region of France due to their light and fluffy texture.[6]
Meringues were traditionally shaped between two large spoons, as they are generally at
home today. Meringue piped through a pastry bag was introduced by Antonin Carme.[7]

Types of meringue
There are several types of meringue: the sweetened, beaten egg whites that form the
"islands" of Floating Island (also known in French as le flottante); the partly cooked
toppings of lemon meringue pie and other meringue-topped desserts; and the classic dry
featherweight meringue. Different preparation techniques produce these results.

French meringue is the method best known to home cooks. Fine white sugar is
beaten into egg whites.

Italian meringue is made with boiling sugar syrup, instead of caster sugar. This
leads to a much more stable soft meringue which can be used in various pastries
without collapsing. In an Italian meringue, a hot sugar syrup is whipped into softly
whipped egg whites till stiff. This type of meringue is safe to use without cooking. It
will not deflate for a long while and can be either used on pies and Baked Alaska, or
spread on a sheet and baked for meringues.

Swiss meringue is whisked over a bain-marie to warm the egg whites, and then
whisked steadily until it cools. This forms a dense, glossy marshmallow-like
meringue. It is usually then baked.

Chemistry[edit]
Beaten egg whites

When egg whites are beaten, some of the hydrogen bonds in the proteins break, causing
the proteins to unfold ("denature") and to aggregate non-specifically. This change in
structure leads to the stiff consistency required for meringues. The use of a copper bowl,
or the addition of cream of tartar is required to additionally denature the proteins to create
the firm peaks, otherwise the whites will not be firm. Plastic bowls, wet or greasy bowls
will likely result in the meringue mix being prevented from becoming peaky. Wiping the
bowl with a wedge of lemon to remove any traces of grease can often help the process.
When beating egg whites, they are classified in three stages according to the peaks they
form when the beater is lifted: soft, firm, and stiff peaks.
Sugar substitutes are not useful in meringue. The sugar is necessary to the structure.
Egg whites and sugar are both hygroscopic (water-attracting) chemicals. Consequently,
meringue becomes soggy when refrigerated or stored in a high-humidity environment.
This quality also explains the problem called "weeping" or "sweating", in which beads of
moisture form on all surfaces of the meringue. Sweating is a particular problem for
French meringues in which the granulated sugar is inadequately dissolved in the egg
whites, and for high-moisture pie fillings.

Uses
.

Meringues eaten like biscuits are baked at a very low heat for a long time. [8] One name for
them is "Forgotten Cookies"[9] as they can be left in a gas oven for long periods of time
after the cooking is done. They are not supposed to be "tanned" at all, but they need to
be very crisp and dry. They will keep for at least a week if stored in an airtight container.
Meringue can be used as the basis for various desserts including baked
Alaska, dacquoise, Eton mess, floating island, key lime pie, Kyiv cake, lemon meringue
pie, pavlova, Queen of Puddings, sans rival, and silvana. In some recipes, the meringue
may be cooked at a higher temperature for a shorter amount of time, resulting in a soft
meringue with slightly browned peaks on top.
Another dish is "Meringue de Angel", which consists of shortbread biscuits layered with
meringue and lemon curd, topped off with drizzled lemon glaze. Variations include

raspberries, peaches, mangos, blueberries, blackberries, pineapple, papayas, honeydew,

oranges, cantaloupe, or cherries and strawberries.
Meringue may be used for embellishment. It can be formed into whimsical shapes, like
mushrooms, or piped into a crisp basket that is baked and filled later with cake, fruit, or
flowers.

Meringue tart.

A meringue tart is a sponge cake covered with meringue.[dubious discuss]

Nutritional content
Meringue is a fat-free food, because the presence of even small amounts of fat before
the meringue is baked causes the beaten egg whites to collapse. The principal nutritional
components are protein from the egg whites and simple carbohydrates from the refined
sugar.

Sugar pastE
Sugar paste icing is a very sweet edible sugar dough usually made
from sugar and glucose. It is sometimes referred to as sugar gum orgum paste, but
should not be confused with fondant. It can be used to cover cakes, to mold features, and
create decorations for cakesand many other uses. Sugar paste is sold in white and
colors. The white version can be easily colored with gel food colourings; nearly every
color can be reached in this manner.
Sugar paste will harden out completely, so it is ideal for creating the bigger cake
decorations which stand up on a cake, or for the bigger flowers. By contrast, cake
fondant will stay softer, and is more ideal for smaller figures or flowers.
One of the biggest advantages of the commercial varieties is that they can usually be
stored for longer periods of time. Depending on how fresh the product is, it can be stored
for up to a year. The disadvantages of the homemade version are that it doesn't store for

as long as the commercial version, and it is very difficult to make a pure white paste. In
most cases the dough will be colored anyway, so this is not a problem. The commercial
version is also often easier to work with, although the results achieved with the
homemade versions are quite adequate. However, the home version is a much cheaper
option to work with, and for a large cake production is more economical.

History

Confectionery
Confectionery is the art of making confections, which are food items that are rich
in sugar and carbohydrates. Exact definitions are difficult.[1] In general, though,
confectionery is divided into two broad and somewhat overlapping categories, bakers'
confections andsugar confections.[2]
Bakers' confectionery, also called flour confections, includes principally sweet pastries,
cakes, and similar baked goods. In the Middle East and Asia, flour-based confections are
more dominant.
Sugar confectionery includes sweets, candied nuts, chocolates, chewing gum,
sweetmeats, pastillage, and other confections that are made primarily of sugar. In some
cases, chocolate confections (confections made of chocolate) are treated as a
separate category, as are sugar-free versions of sugar confections. [3] The
words candy (US and Canada), sweets (UK and Ireland), and lollies (Australia and New
Zealand) are common words for the most common varieties of sugar confectionery.
The confectionery industry also includes specialized training schools and extensive
historical records.[4] Traditional confectionery goes back to ancient times, and continued
to be eaten through the Middle Ages into the modern era.

Nutrition

Generally, confections are low in micronutrients and protein but

high in calories. They may be fat-free foods, although some confections,

especially fried doughs, are high-fat foods. Many confections are
considered empty calories.
Specially formulated chocolate has been manufactured in the past for military use as a
high-density food energy source.

Sweetening agents
Confections are defined by the presence of sweeteners. These are usually sugars, but it
is possible to buy sugar-free sweets, such as sugar-free peppermints. The most common
sweetener for home cooking is table sugar, which is chemically
a disaccharide called sucrose. Hydrolysis of sucrose gives a mixture called invert sugar,
which is sweeter and is also a common commercial ingredient. Finally confections,
especially commercial ones, are sweetened by a variety of syrups obtained
by hydrolysis of starch. These sweeteners include all types of corn syrup.[5]

Bakers' confectionery
.

Bakers' confectionery includes sweet baked goods, especially those that are served for
the dessert course. Bakers' confections are sweet foods that feature flour as a main
ingredient and are baked. Major categories include cakes,
sweet pastries, doughnuts, scones, andcookies.[6]

Sugar confectionery
Sugar confections include sweet, sugar-based foods, which are usually eaten as snack
food. This includes sugar candies, chocolates,candied fruits and nuts, chewing gum, and
sometimes ice cream.
The United Nations' International Standard Industrial Classification of All Economic
Activities (ISIC) scheme (revision 4) classifies both chocolate and sugar confectionery as
ISIC 1073, which includes the manufacture of chocolate and chocolate confectionery;
sugar confectionery proper (caramels, cachous, nougats, fondant, white chocolate),
chewing gum, preserving fruit, nuts, fruit peels, and making confectionery lozenges and
pastilles.[7] In the European Union, the Statistical Classification of Economic Activities in
the European Community (NACE) scheme (revision 2) matches the UN classification,
under code number 10.82. In the United States, the North American Industry
Classification System (NAICS 2012) splits sugar confectionery across three categories:
National industry code 311340 for all non-chocolate confectionery manufacturing, 311351
for chocolate and confectionery manufacturing from cacao beans, and national industry
311352 for confectionery manufacturing from purchased chocolate.[8] Ice cream and
sorbet are classified with dairy products under ISIC 1050, NACE 10.52, and NAICS
311520.[9]
Different dialects of English use regional terms for sugar confections:

In Britain, Ireland and some Commonwealth countries, sweets or, more

colloquially, sweeties (particularly used by children, the Scottish Gaelic word suiteis is
a derivative).

In Australia and New Zealand, lollies. Chuddy is an Australian word for chewing
gum.[10]
In North America, candy, although this term generally refers to a specific range of
confectionery and does not include some items of sugar confectionery (e.g. ice
cream).Sweet is occasionally used, as well as treat.

Chocolate is a common and popular confectionery and can be used in a wide variety of ways.

Sugar confectionery items include sweets, lollipops, candy bars, chocolate, cotton candy,
and other sweet items of snack food. Some of the categories and types of sugar
confectionery include the following:[5]

Caramels: Derived from a mixture of sucrose, glucose syrup, and milk products.
The mixture does not crystallize, thus remains tacky.

Chocolates: Bite-sized confectioneries generally made with chocolate.

Divinity: A nougat-like confectionery based on egg whites with chopped nuts.
Dodol: A toffee-like food delicacy popular in Indonesia, Malaysia, and the
Philippines
Drage: Sugar-coated almonds and other types of sugar panned candy.
Fondant: Prepared from a warm mixture of glucose syrup and sucrose, which is
partially crystallized. The fineness of the crystallites results in a creamy texture.
Fudge: Made by boiling milk and sugar to the soft-ball stage. In the US, it tends to
be chocolate-flavored.
Halvah: Confectionery based on tahini, a paste made from
ground sesame seeds.
Hard candy: Based on sugars cooked to the hard-crack stage. Examples include
suckers (known as boiled sweets in British English),lollipops, jawbreakers
(or gobstoppers), lemon drops, peppermint drops and disks, candy canes, rock
candy, etc. Also included are types often mixed with nuts such as brittle. Others
contain flavorings including coffee such as Kopiko.
Ice cream: Frozen, flavoured cream, often containing small pieces of
chocolate, fruits and/or nuts.
Jelly candies: Including those based on sugar and starch, pectin, gum,
or gelatin such as Turkish delight (lokum), jelly beans,gumdrops, jujubes, gummies,
etc.[11]
Liquorice: Containing extract of the liquorice root. Chewier and more resilient
than gum/gelatin candies, but still designed for swallowing. For example, Liquorice
allsorts. Has a similar taste to star anise.
Marshmallow: "Peeps" (a trade name), circus peanuts, fluffy puff, Jet-Puffed
Marshmallows etc.
Marzipan: An almond-based confection, doughy in consistency, served in several
different ways.

Mithai: A generic term for confectionery in India, typically made from dairy
products and/or some form of flour. Sugar or molases are used as sweeteners.
Tablet: A crumbly milk-based soft and hard candy, based on sugars cooked to the
soft-ball stage. Comes in several forms, such as wafers and heart shapes. Not to be
confused with tableting, a method of candy production.
Taffy or chews: A candy that is folded many times above 50 C, incorporating air
bubbles thus reducing its density and making it opaque.

Marzipan
Marzipan is a confection consisting primarily of sugar or honey and almond meal,
sometimes augmented with almond oil or extract. It is often made into sweets; common
uses are chocolate-covered marzipan and small marzipan imitations of fruits and
vegetables. It is also rolled into thin sheets and glazed for icing cakes, primarily
birthday, wedding cakes and Christmas cakes. This use is particularly common in the UK,
on large fruitcakes. Marzipan (or almond paste) may also be used as a cake ingredient,
as in stollen. In some countries, it is shaped into small figures of animals as a traditional
treat for New Year's Day. Marzipan is also used in Tortell, and in some versions of king
cake eaten during the Carnival season. Traditional SwedishPrincess Cake is typically
covered with a layer of marzipan that has been tinted pale green. [1]

Production
To produce marzipan, raw almonds are cleaned "by sieving, air elutriation, and other
electronic or mechanical devices",[21] then immersed in water with a temperature just
below the boiling point for about five minutes. This loosens the almond's skin, which is
removed by passing the almonds through rubber-covered rotating cylinders. [22] They are
then cooled, after which they are coarsely chopped and ground, with up to 35% sugar,
into almond flour.[23]
The almond flour mixture is roasted and cooled, after which sucrose (table sugar) and
possibly a binding agent such as starch syrup or sorbitol are added.[23] It may then be
molded into any shape.]

Definition:

Marzipan is a candy paste made primarily from almonds and sugar. It is used
as a candy filling, and is a common ingredient in many European pastries and
cakes. Because it has a smooth, supple texture, marzipan is also used to
shape and mold candy figures, and can be used as an alternative
to fondant in covering cakes.

it can also be used to make molded or modeled decorations:

tint with food coloring if required. (See instructions below on
how to color marzipan).
Marzipan will help preserve your wedding fruit cake if it is to
be stored for a long time and will also prevent the fondant
icing from becoming discolored.
You can purchase ready made almond paste in large
quantities. It is not pure almond paste but it is a good
substitute for the real thing.
When making your own paste you can add a little cherry
liqueur, brandy, sherry or vanilla essence to taste this will
improve the overall flavor.
Never roll marzipan out onto cornstarch as it can cause the
paste to ferment which can spoil your beautiful work of art.

Always roll out onto pure icing sugar (the other type of icing
sugar has cornflour in it).

Almond paste can be made cooked and uncooked. Below is

an uncooked version.
After you have let your cake mature for several weeks, you
can apply the almond paste, leave it to dry for at least 48
hours before you apply the fondant covering.

Uncooked Almond Paste

This recipe is sufficient to cover a 20cm (8 inch) square cake
or a 23 cm (9 inch) round fruit cake.
Ingredients

500g (1 lb) pure icing sugar

185g (6 oz) ground almonds or marzipan meal
2 egg yolks
3 tablespoons cherry liqueur or brandy or sherry or vanilla
essence
2 teaspoons glycerin
Method

1.

Sift the pure icing sugar into a large bowl, add the
ground almonds, mixing well with your finger tips.

2.

Beat the egg yolks, add the sherry, glycerin and then
add to the icing sugar and ground almonds mixture.

3.

Knead to a firm dough, adding a little more icing sugar

if the mix is too soft and a little more sherry if it is too firm.

4.

Knead the mixture on a board with sifted pure icing

sugar. Knead until the mixture has lost its stickiness and is
smooth.

Consistency
Marzipan should not be dry and crumbly or wet and sticking
to the board.
Storage Always store the marzipan in an airtight container.
Don't expose it to the air for very long because it will dry
out.
You don't have to store it in the refrigerator unless you
intend to keep it for several months.

How To Color Marzipan

This is an oil base paste so it will need more food coloring to
give deeper shades of colors. Use a toothpick dipped in food
coloring to add to the paste.
Knead the paste with your fingertips until the color is evenly
distributed throughout and you have achieved the color that
you want.

How To Cover A Cake With Almond Paste

You need to prepare you fruit cake before you apply the
Marzipan covering and this can be done as follows:
Carefully remove the cake from the tin, peel off the lining
paper. Remove the paper gently so that you don't break of
the corners from the cake.
Turn the cake upside down onto several sheets of
greaseproof paper.

The cake will be iced in this upside down position, as the

base of the cake provides a good flat surface with well
shaped corners.
Check the cake carefully, you may have to trim the top
(which is now the base) of the cake to make it sit level and
flat.
Patch any holes in the cake with small pieces of marzipan.
Fill any cavity around the base of the cake with sausage
shaped pieces of almond paste smooth the paste with a
knife or small spatula.
Before covering the cake with almond paste spread a thin
layer of apricot jam or beaten egg white over the entire
cake, this will ensure that the marzipan will stick to the
surface of the cake.
Don't use too much jam or egg white on the cake; this can
leak though the base of the cake after the marzipan has
been applied.

Use enough of the almond paste to make a roll of about 5cm

to 6cm (2 inch to 3/8 inch) diameter and about 45cm (18
inch) long.

Press this flat with the palm of your hand, then roll it out
width ways and length ways with a rolling pin to make a
rectangle that matches the height and circumference of the
cake. Cut it straight.

Sift a little pure icing sugar over the paste and roll it up like
you would a Swiss roll. Place the end of the roll against the
side of the cake, pressing firmly with you hand unroll the
paste around the side of the cake. The side that was
sprinkled with icing sugar is on the outside.

Press the paste carefully to the side of the cake, don't press
with your fingers because this will leave marks.

Use a piece of muslin cloth made into a pad and gently rub
over the marzipan to smooth paste.

Roll out enough paste to cover the top of the cake.

NOTE : IF YOUR CAKE IS 20CM (8 INCHES) OR SMALLER,

YOU CAN APPLY IT IN ONE UNBROKEN SHEET, THE
SAME WAY THAT YOU WOULD DO FOR FONDANT
ICING.

Lift the paste carefully onto the cake and roll lightly with a
rolling pin.
Trim of the excess paste with a pair of scissors so that the
top and the sides meet neatly.
Gently rub the join with your hand until it is well sealed and
barely visible.

Finish of by rubbing with the muslin cloth.

Calculating The Diameter Of

Rolled Fondant And Marzipan
Needed To Cover A Cake
Cake
Diameter

Height of Cakes
Sides

Rolled Fondant and

Marzipan Diameter

15cm (6 inch)

7.5cm (3 inch) x 2

33 to 35cm (13 to 14 inch)

15cm (6 inch)

10cm (4 inch) x 2

38 to 40cm (15 to 16 inch)

20cm (8 inch)

7.5cm (3 inch) x 2

38 to 40cm (15 to 16 inch)

20cm (8 inch)

10cm (4 inch) x 2

43 to 45cm (17 to 18 inch)

25cm (10 inch)

7.5cm (3 inch) x 2

43 to 45cm (17 to 18 inch)

25cm (10 inch)

10cm (4 inch) x 2

48 to 50cm (19 to 20 inch)

30cm (12 inch)

7.5cm (3 inch) x 2

48 to 50cm (19 to 20 inch)

30cm (12 inch)

10cm (4 inch) x 2

53 to 56cm (21 to 22 inch)

35cm (14 inch)

7.5cm (3 inch) x 2

53 to 56cm (21 to 22 inch)

35cm (14 inch)

10cm (4 inch) x 2

58 to 61cm (23 to 24 inch)

40cm (16 inch)

7.5cm (3 inch) x 2

58 to 61cm (23 to 24 inch)

40cm (16 inch)

10cm (4 inch) x 2

63 to 66cm (25 to 26 inch)

To Find The Cakes Measurements

Measure the cakes diameter (width or length, measured across the top) + the height on
left side + the height on right side + 2.5 or 5cm (1 or 2 inch) extra.

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