FROZEN FRUITS USED IN ICE CREAM 



21 



Table 8. — The Effect of Different Amounts of Fruit on the Freezinc 

 Properties of Strawberry Ice Cream. 



Time in Freezer 

 Minutes 



Overrun, Per cent 



Batch 1 Batch 2 



Batch 3 



Batch 4 Batch 5 



2 27 



3 38 



4 47 



5 55 



6 63 



7 72 



8 88 



Brine on, minutes 6.25 



Drawing temperature, degrees F 24.0 



Mix, pounds 45 



Fruit, 2 : 1 pack, pounds 



Fruit, per cent 



accompanied by an increase in the rate of overrun incorporation, but larger 

 amounts of fruit resulted in a slight decrease. The rate of cooling in the freezer 

 was increased by the addition of fruit, which is shown both by the drawing 

 temperatures and by the length of time the brine was used (Tables 8 and 9). 

 Fruit ice creams cooled^ore rapidly and whipped faster during freezing than 

 plain ice creams. This is asSuqied to be due to the lowering of the viscosity of 

 the mix by partial coagulation of casein by the fruit acids, as well as to the dilu- 

 tion effect. 



Table 9. — Freezing Data for Vanilla, Strawberry, Raspberry, and Peach 

 Ice Cream Made from the Same Basic Mix. ' 



Time in Freezer 

 Minutes 



Overrun, Per cent 



Vanilla Strawberry Raspberry Peach 



2 30 



3 39 



4 45 



5 49 



6 55 



7 65 



8 78 



9 86 



10 94 



Brine on, minutes 6.0 



Drawing temperature, degrees F 24.5 



Mix, pounds 45 



Fruit, 2 : 1 pack, pounds 



Time to Add Fruit 



In commercial practice fruit is added to the mix eithejr at the beginning of 

 the freezing process or after the mix has been partially frofeen. A comparison of 

 these two methods showed that the addition of the fruiji at the beginning of 

 the freezing process produced a more uniform distribution of fruit, a shorter 

 freezing period, and a better flavor in the ice cream. When the fruit was added 

 after the mix was partially frozen, the fruit remained near the front of the freezer 

 and a large part of it was drawn off in the first half of the batch. Adding the fruit 



