FROZEN FRUITS USED IN ICE CREAM 23 



ice cream is caused largely by more rapid oxidation of the butter fat which is 

 induced in turn by the more acid nature T>i strawberry ice cream, the enzymes 

 contained in the fruit, and the presence of metallic salts. 



Raspberry Ice Cream 



Less fruit appeared to l)e desirable in making raspberry ice cream than with 

 other fruit flavors. Three reasons were evident: the seeds were objectionable 

 when a liberal amount of fruit was used; the fruit is relatively expensive; and 

 raspberry extracts of good quality, which could be used to replace some of the 

 fruit, were found to be commercially available. 



Much more satisfactory results were secured when either the fresh or frozen 

 fruit was pureed to remove about 75 per cent of the seeds. From 12 to 15 per cent 

 of the raspberry puree was necessary to properly flavor the ice cream. A product 

 of good quality was made by reducing this amount to about 10 per cent and using 

 it in combination with a good commercial raspberry extract. 



Raspberry packs of 2:1 and 3:1 ratios proved superior to all others (see Table 

 5). The preference between these ratios was in favor of the 3:1 fruit in most 

 cases. A marked difference was found between the desirability of different 

 varieties, Cuthbert, Herbert, and St. Regis being preferred in the order named 

 over such varieties as Newman, Latham and Ontario. The latter varieties pro- 

 duced an ice cream which lost its good flavor during storage more rapidly than 

 that flavored with Cuthbert, Herbert, or St. Regis varieties. The St. Regis is 

 a more seedy variety than either Cuthbert or Herbert. 



The data in Table 9 show that raspberry ice cream cools faster in the freezer 

 and whips faster than vanilla. 



Peach Ice Cream 



Peach ice cream has a popular appeal during the fresh peach season. How- 

 ever, a good peach flavor was found to be difficult to secure in ice cream because 

 of the mild flavor of the fruit. Therefore, a large amount of fruit, 15 to 20 per 

 cent, must be used. A ratio of three parts of fruit to one of sugar in frozen- 

 packed peaches should be used. This ratio imparted the best flavor and had the 

 added advantage that the firmness of the ice cream was not decreased as much 

 as with the 2:1 pack. This factor is of especial importance since more fruit is 

 necessary than for other fruit flavors. 



It was found that yellow-fleshed peaches were superior to the white for flavor- 

 ing ice cream and, since they are firmer, larger shreds of the fruit were evident 

 in the ice cream. No variety of peach was studied, however, which yielded 

 sufficient flavor. Therefore some type of flavoring extract should be added to 

 the ice cream along with the fruit. The best product studied was a peach brandy 

 syrup. Some manufacturers replace about one-third of the peaches with apricots 

 and claim good results. 



Canned pulped Georgia peaches (some skin was present in the fruit) were 

 compared with fruit grown in the college orchards. The pulped fruit imparted a 

 more desirable flavor to the ice cream. More yellow shreds of fruit were visible 

 in the pulped product and this also improved the appearance of the ice cream. 



The freezing time for peach ice cream, as is shown in Table 9, was about the 

 same as for vanilla. 



Cherry Ice Cream 



The sour varieties of cherries were found to be superior to others for use in 

 ice cream. Montmorency, Early Richmond, and May Duke cherries were 



