1.

INTRODUCTION

Dessert is a delightful conclusion for each meal in food services.

Special occasion meals would not be considered proper unless desserts are
served. Dessert is one of the courses that will be serve at the end of the
meal. Most of the dessert are high in sugar and thus are very sweet (Solom,
2004).
Ice cream is a dessert that categorize as soft frozen dessert. Ice cream
are mixtures of cream, sugar and flavoring. In this lab session, our group
prepared ice cream with chocolate coating. The main ingredient in the ice
cream is watermelon. The juice of watermelon extracted and used as a flavor
in the ice cream. The ice cream coated with chocolate in order to enhance
the flavor and the organoleptic and aesthetic characteristic (Marshall et al.,
2003). There are standards for ice cream to make sure that the ice cream
contain valuable characteristic. Ice cream should specify a minimum content
of 10 percent of milk fat and 20 percent of milk solids. The quality of the ice
cream can be determined by its composition, the quality of its ingredients,
the weight and the quality and quantity of the flavoring materials. Real fact
is that, differences in these components can actually influence the price of
ice cream that are being marketed. In food service, ice cream is available in
a wide variety of forms suited to food service use (Pucket & Green, 2004). Ice
cream is both an emulsion and a foam. The milk fat exists in a form of tiny
globules that have been formed during the mixing method.
The ingredients and method of making the ice cream create the
microstructure. The ice cream microstructure consists of ice crystals, air
bubbles and fat droplets and a viscous solution of sugars, polysaccharides
and milk protein, known as matrix (Clarke, 2004).
Whipped cream is one of the main ingredients for ice cream. The
whipped cream functions as to improve the texture of the ice cream. Ice
cream added with whipped cream are soft and more creamy (Marshall,
2003). Usually, whipped cream is an alternative to eggs in the making of ice
cream.

1.1

OBJECTIVES

1. To learn the making of ice cream.

2. To determine the cost of ice cream per serving.
3. To evaluate the nutritional value of ice cream.

1.2

EQUIPMENTS
Bowl, weighing scales, measuring cup and jug, spoon, knife,
cutting board, blender and ice cream mixer.

2.0

RECIPE
Yield:
47 cup of ice cream.

Ingredients:
2.0 liter watermelon (blend)
6 tbsp honey
15 tbsp refined sugar
2.4 liter whipped cream

Ingredi
ents
Waterm
elon
Honey
Refined
sugar
Whippin
g cream
TOTAL
COST
YIELD
PORTI
ON
SIZE
NO. OF
PORTI
ON
COST
PER
PORTI
ON

QTY

UNIT

UNIT PRICE
(RM)

2.3

kg

2.99

87

tablespoon

0.01899

70

15

tablespoon

0.0016

36

2.4

liter

14.00

33

60

RM
42.5
3
501
5
gm
50
gm

TOTAL
(RM)

PREPARAT
ION

COOKING YIELD

GROSS WEIGHT
OR VOLUME

CALCULATION &
REMARK

QUA
NTIT
Y

2400
gm

47
pax

COOKING LOSS
OR
PREPARATION
LOSS

50
gm

Loss due to
discarding away
watermelon skin and
watermelon pulp to
yield watermelon
juice

RM
0.90

YIELD AFTER
COOKING

2350
gm

% ALLOWANCE
COST
FOR SERVING
RM
25
PER
LOSS
1
0.02
gm
UNIT
(SLICING/TRIMMI
NG/TASTING)
NET YIELD
2325 gm
3.0 COSTING AND CALCULATION OF MENU

Loss while tasting

and pouring and
sticking on pot during
serving time

4.0 COOKING METHOD

1. Water melon skin was peeled; its flesh was cut into small piece to
blend as watermelon juice by using blender.
2. Watermelon flesh, honey and sugar were added together and blended
until all the watermelon flesh turn into juice by using the blender
machine.
3. After the juice was blended, the whipped cream was aerated by using
electric mixer until it almost hard.
4. The blended juice was added into the aerated whipped cream when
the cream aerate until almost turn to hard by using electric mixer, mix
the mixture until the cream and the juice evenly mixed.
5. The mixed whipped cream with watermelon juice was pour into the ice
cream maker in order to aerate it and to cold it to have the ice cream
smooth and hard texture.
6. The mixed whipped cream was aerated by using ice cream maker for
about 15-30minutes until it aerated about double of size than its
original state.
7. The aerated ice cream was removed from the ice cream maker and
stored in the freeze before it served.
8. The ice cream was served by adding chocolate topping and almond
nuts in the cup.

Serving Size : 50 g
Total Serving : 47
Ingredien
t

E.P

Watermelo
n

56

Cream

10
0
10
0
10
0
10
0

Honey
Sugar
Almond

Uni
t

Carbohydrate

Protein

Kcal

Kcal

2757.
8

11031.
4

154.
8

619.
2

20

80

12

Tsb

12

Tsb

8.88

0.78

Total Energy (Kcal)

Energy Per Serving (Kcal)

Fat

Energy
(Kcal)

Kcal

48

52.2
125.
5

469.
8
1129
.5

12

35.52

35.52

3.12

2.1

8.4

4.88

43.9

55.42

12120.4
1257.5

13480.8
4
286.8

5.0 NUTRITIONAL VALUE

6.0 DISCUSSION
For this lab, our group did fruit ice cream from watermelon. In ice
cream making, the ingredients that we used are 2 liters of watermelon, 6
table spoons of honey, 15 table spoons of refined sugar, and 2.4 liters of
whipped cream. First of all, hygiene is very important factor in making an ice
cream, from the ingredients, utensil, and preparation and to storing the ice
cream, its need to be in clean. This task is divided into 3 phase which are;
the first phase is preparation the ingredients. The honey and watermelon is
blend until it becomes juice. The whipped cream and sugar is beat together

until it become almost stiff. Then the juice (watermelon and honey) is added
into the whipped cream mixture. Beat it until well mix. And then pour it into
ice cream machine.
The second phase if storing or freezing the ice cream to aging. We
need to freeze the ice cream in temperature below -20 Celsius to -40
Celsius to prevent its state. During this phase, we freeze the ice cream for 2
hours but its still soft. What we are doing by that is transfer the ice cream
into ice cream machine to help it freeze and hard. We use 2 ice cream
machines, one in bakery laboratory and second in food service laboratory.
Each preparation with this machine need about 20-30 minutes. After the ice
cream is looks well, not too soft compare the previous.
The last phase is storing or chilling the ice cream before serve. The ice
cream need to be chill in a very low temperature, zero degrees Fahrenheit or
below to stay it frozen.
The nutrient composition of the ice cream shows that the ice cream
has higher percentage of carbohydrate with 20.7%, followed by fat 1.35 %,
and protein 1.25 %. The total energy of the ice cream is 13480.84 kcal with
in each serving 47 portions is 286.80 kcal.

The tips in making ice cream

Chilling ingredients if possible its best to chill the ingredients before

making the ice cream mixture as this can help reduce the churning /
freezing time required.

Ice cream too soft if the ice cream is too soft after churning, put into
a shallow or freezer proof container and into a freezer up to 1 hour.

Storing ice cream ice cream should always keep in the main part of
the freezer where the temperature is most constant. Do not store the
ice cream next to uncovered food as the flavor of the ice cream can be
affected.

7.0 CONCLUSION
After the lab session, time management as well as distribution of work must
be planned well coordinated dynamically in order to produce an ice cream for

the students. In short, our group managed to prepare such a task that our
group were assigned to. And its very important to make an ice cream in the
right technique.

8.0 REFERENCES
Clarke, C. 2004. The Science of Ice Cream. Royal Society of Chemical.
UK.
Gisslen, W. 2005. Professional Baking. (4th Edition). John Wiley &
Sons Publication.
Marshall, R., Goff, H.D. and Hartel, R.W. 2003. Ice Cream. (6th Edition).
Kluwer
Academic/Plenum Publisher. New York.
Puckett, R.P and Green, C. 2004. Food Service Manual for Health Care
Institution. (3rd Edition). Josey-Bass Publication.
Solom, U. 2004. Low-Carb Baking & Dessert Cookbook. John Wiley &
Sons Publication.
Tee E Siong, Mohd. Ismail Noor, Mohd Nasir Azudin, Khatijah Idris,
1997.

Nutrient Composition of Malaysian Foods, (4th edition). Institute for

Medical
Research, Malaysia.

Appendix
Calculation on Total Amount of Macronutrients and Energy
1. Watermelon
Carbohydrate

Protein

Fat

56 g E.P. = 85.8 g

100 g E.P. = 8.6 g

100 g E.P. = 2.9 g

1800 g E.P. = 1800/56 X

85.8 g

1800 g E.P. = 1800/100 X

8.6 g

1800 g E.P. = 1800/100 X

2.9 g

= 154.8 g

= 52.2 g

Energy = 154.8 g X 4
kcal/g

Energy = 52.2 g X 9
kcal/g

= 619.2 kcal

= 469.8 kcal

= 2757.8 g
Energy = 2757.8 g X 4
kcal/g
= 11031.4 kcal

Total Energy = (11031.4 + 619.2 + 469.8) kcal

= 12120.4 kcal

2. Cream
Carbohydrate

Protein

Fat

100 g E.P. = 4g

100 g E.P. = 2.4 g

100 g E.P. = 25.10 g

500g = 500/100 x 4

500 g E.P. = 500/100 X

2.4 g

500 g E.P. = 500/100 X

25.1 g

= 20 g
Energy = 20 x 4kcal/g
= 80 kcal

= 12 g
Energy = 12 x 4 kcal
= 48 kcal

= 125.5 g
Energy = 125.5 x 9 kcal
= 1129.5 kcal

Total Energy = (80 + 48+ 1129.5) kcal

= 1257.5 kcal

3. Honey
Carbohydrate

Protein

Fat

100 g E.P. = 12g

100 g E.P. = 0 g

100 g E.P. = 0 g

25g = 25/100 x 12

25 g E.P. = 25/100 X 0 g

25 g E.P. = 25/100 X 0 g

=3g

=0 g

Energy = 3 x 4kcal/g

Energy = 0 kcal

=0g
Energy = 0 kcal

= 12 kcal
Total Energy = (12 + 0+ 0) kcal
= 12 kcal

4. Sugar
Carbohydrate

Protein

Fat

100 g E.P. = 14.8g

100 g E.P. = 0

100 g E.P. = 0 g

60g = 60/100 x 14.8

60 g E.P. = 60/100 X 0 g

60 g E.P. = 60/100 X 0 g

= 8.88 g

=0g

Energy = 8.88 x 4kcal/g

Energy = 0 kcal

=0g
Energy = 0 kcal

= 35.52 kcal
Total Energy = (35.52 + 0 + 0) kcal
= 35.52 kcal

5. Almond
Carbohydrate

Protein

Fat

100 g E.P. = 7.8g

100 g E.P. = 21 g

100 g E.P. = 48.8 g

10g = 10/100 x 7.8

10 g E.P. = 10/100 X 21 g

10 g E.P. = 10/100 X 48.8

g

= 0.78 g

= 2.1 g

Energy = 0.78 x 4kcal/g

Energy = 2.1 x 4 kcal

= 3.12 kcal

= 8.4 kcal

= 4.88 g
Energy = 4.88 x 9 kcal
= 43.9 kcal

Total Energy = (3.12+ 8.4 + 43.9 ) kcal

= 55.42 kcal

UNIVERSITI MALAYSIA SABAH

SCHOOL OF FOOD SCIENCE AND NUTRITION

NP 40203 Food Service

Sem 2 2009/2010

Laboratory theme : High Tea (Dessert)

Watermelon Ice Cream

Group 4 members :
Kanniga Devi Batunipah
HN2006-4035
Lee Pei Hwa
HN2006-6157

Maria Bernard Sarimuda

HN2006-4588
Norasyhikin Mohamed HN2006-1710
Teng Woei Jiunn
HN2006-3319
Tong Woon Sheng
HN2006-3623

Date : 09th March 2010