FROZEN FRUITS USED IN ICE CREAM 17 



siiine varieties were best in ice cream as well. Both white and yellow-Heshed 

 varieties were of good quality. In general, the early-season varieties were some- 

 what inferior to the mid-season ones. 



All the varieties lost flavor upon freezing and defrosting and lost still more 

 when made into ice cream or sherbet. In fact but little peach flavor was evident 

 in the pure fruit peach ice creams. 



Culpepper (3j made a study of the suitability of Georgia peach varieties for 

 ice cream manufacture. He found Belle, Carman, Yellow Hiley and Elberta 

 were very desirable varieties for this purpose. 



The frozen peaches had a uniformly attractive appearance. The yellow vari- 

 eties were most attractive, but all were of very pleasing color and flavor. The 

 optimum ratio of fruit to sugar in most varieties of mature peaches seems to be 

 about 3:1. No particular advantage was noted in the syrup packs. The flavor 

 of the frozen peaches was noticeably superior to that of canned peaches of the 

 same variety. 



Frozen Cherries and Miscellaneous Fruits 



In order to determine the suitability of various varieties of cherries and some 

 other New England-grown fruits for freezing, mature Montmorency, Early 

 Richmond, Morello, and May Duke cherries, as well as Damson plums, nectar- 

 ines, cranberries, blackberries, red currants, and rhubarb, were frozen in various 

 ways as described earlier under strawberries. Some 1 12 one-gallon cans of these 

 miscellaneous fruits and rhubarb were packed and frozen over a three-year peri- 

 od. These were examined as usual after approximately one year in freezing stor- 

 age at + 10 ° F. Some of the data are recorded in Table 7. 



The cherries used were all sour varieties except May Duke. Montmorency 

 was outstanding in its excellence as a frozen fruit, though Morello and Duke 

 were also very satisfactory. For sour cherries a 2:1 pack proved best from the 

 viewpoint of appearance, flavor, and suitability for use in pies or in frozen dairy 

 products. Sour cherries are little used in commercial ice creams at the present 

 time. These cherries made satisfactory products but lacked flavor. The color 

 was particularly attractive. It should be noted that in a frozen pack of cherries 

 there is considerably more fruit than syrup, thus differing from most berry 

 varieties. 



Both wild and Evergreen blackberries jaelded frozen packs of only fair qual- 

 ity. The flavor was good but the appearance unattractive. The same was true 

 of red currants, Damson plums and rhubarb. However, these made frozen ices 

 of characteristic flavor. 



Nectarines, when used in ice cream, produced a flavor greatly resembling 

 peach. The frozen product, while not particularly attractive in appearance, 

 po.ssessed a pleasing flavor. 



Cranberries were frozen whole, sliced, and as cranberry pulp, with and 

 without sugar. The fruit kept perfectly regardless of the method of packing. 

 Sliced cranberries or cranberry pulp frozen with sugar in a 1:1 ratio were judged 

 the best packs in appearance and flavor. The pulp was especially satisfactory 

 for use in frozen ices. In ice cream, the cranberry lost its characteristic flavor. 



