HISTORY AND EXTENT OF ICE-CREAM MAKING 135 



more the subject is made public, is discussed and studied, 

 the more perfect will the process become and the better 

 will the product be. The better the product, the greater 

 the consumption of the same. 



Classification of Ice Creams and Ices. Ice creams may 

 be divided into many classes. Their differences are some- 

 what indefinite. However, there are three great divisions 

 commonly known and recognized throughout this country. 

 These are: 



I. Philadelphia Ice Cream. 



Made up of cream, sugar, flavoring, and usually a 

 binder. Under this heading the following would be 

 included: Plain ice cream, nut ice cream, fruit ice 

 cream, chocolate ice cream, coffee ice cream, macaroon 

 ice cream, etc. 



II. Neapolitan Ice Cream. 



This differs from the first class chiefly in that it 

 always contains eggs. This kind of ice cream admits 

 of wide varieties and may resemble in composition and 

 consistency a frozen pudding more than an ice cream. 



III. Fancy Ice Cream. 



This kind of ice cream differs chiefly from the 

 Philadelphia Ice Cream in the manner of molding or 

 printing, and in the coloring. 



1. Brick Ice Cream. 



This is usually made up in pint, quart and two- 

 quart sizes. It is made in layers. Any of the ice 

 creams may be used for this purpose. 



2. Individual Molds. 



These molds are shaped to imitate some object 

 (fruit or animal). The ice cream object may be 

 colored in imitation of the object it represents. 



