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DAIRY TECHNOLOGY 



for home use, in a small way, crushed fruits are to be pre- 

 ferred. During the season that ice cream is manufactured 

 on a small'scale, fresh fruits are usually obtainable. About 

 two ounces of crushed fruit to each pound of cream will be 

 found to produce the proper flavor. The amount will vary 

 a little"according to the likes and dislikes of the consumer 

 and according to the degree of concentration of the fruit. 



FIG. 31. The Wizard ice cream mixer. 



The crushed fruit may be added to the cream just pre- 

 vious to putting it into the freezing can, but at this time 

 there is some danger of coagulating the cream. The acid 

 in the fruit affects the cream to some extent. It is pref- 

 erable to add the crushed fruit and juice to the ice cream 

 after it has been partially frozen. As it begins to appear 

 thick, the freezer is stopped and the crushed fruit added. 

 At this stage, the ice cream is not so stiff that the fruit 

 cannot be properly mixed with it and there is little or no 

 danger of coagulating the cream. 



