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Proper folding procedure

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top 1000Frozen Desserts
Frozen Desserts

By Francisco Migoya

Published 2008

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  1. As soon as the foam has reached the desired volume, it should be folded into the remaining ingredients. Do not wait to fold in the foam, because even though it might be stable enough for a few minutes, you want to take advantage of the maximum volume you have obtained. The longer the foam sits, the more it will deflate, even if it doesn’t seem perceptible.
  2. Place half of the foam on top of the flavor base. Using a rubber spatula or bowl scraper, scrape down the side of the bowl all the way down to the bottom and then bring the spatula up through the center of the bowl as you curve your hand upward. The motion will resemble the letter J. At the same time, spin the bowl a quarter turn toward you with your free hand every time your other hand performs the J motion. This will maximize the amount of the foam that is folded into the flavor base and will result in the least amount of deflation. It is more effective than if you didn’t turn the bowl. You have to be well coordinated to perform this action correctly, but practice helps.
  3. Perform the same folding motion with the remaining foam. The foam is incorporated in two additions because if you try to fold in all the foam at once, there will be a more significant amount of air knocked out by the time all the ingredients are incorporated. By doing it in two additions, the base loosens up with the first addition, and the second addition will incorporate with greater ease.
  4. Finally, portion the finished product into the desired mold(s) and freeze.
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