24 MASS. EXPERIMENT STATION BULLETIN 287 



better varieties than the Morello (see Table 7). However, these cherries did not 

 impart as satisfactory a flavor as maraschino processed cherries. By the addition 

 of a good commercial cherry extract, or a small amount of benzaldehyde or oil of 

 bitter almonds, to frozen fruit of the above varieties, a satisfactory substitute 

 for the flavor of maraschino processed cherries could l)e secured. One to two 

 cubic centimeters of benzaldehyde or oil of bitter almonds was sufficient for ten 

 gallons of finished ice cream. 



Cherries packed in the ratio of two pounds of fruit to one of sugar were found 

 to be more satisfactory than packs of other ratios. A desirable amount of fruit 

 to use in cherry ice cream was from 12 to 15 per cent. The addition of cherry 

 extract may be practiced, as it was found that many of the extracts, if used in 

 satisfactory amounts, were capable of improving somewhat the flavor of the 

 cherry ice cream. The freezing time for cherry ice cream was found to be slightly 

 less than for vanilla. 



Pineapple Ice Cream 



A comparison of pineapples which were packed in Hawaii and Puerto Rico 

 was made. The fruit had been crushed and canned (heat preserved). The Ha- 

 waiian packs were found to impart a more noticeable pineapple flavor to ice cream, 

 and possessed the added advantage of firmer flesh, a deeper color, and less syrup. 

 The heat-preserved pineapples were found to he as satisfactory as the frozen 

 fruit for flavoring ice cream. 



From 12 to 15 per cent fruit was found to be the most desirable amount for 

 pineapple ice cream. Pineapple ice cream was found to whip very rapidly dur- 

 ing freezing, probablj- due to the partial coagulation of casein by the acid in the 

 fruit. 



General Discussion of Fruit Ice Creams 



In the use of frozen or cold packed fruits, a trend is in evidence towards the 

 3:1 pack rather than the 2:1. Where syrup packed fruit has been used, that 

 containing a 40 per cent sugar syrup seems more suitable than any other. This 

 corresponds more nearly in sugar content to the 3:1 than to the 2:1 pack. This 

 trend seems reasonable in view of the fact that the 3:1 pack contains 83 per 

 cent more fruit than the 2:1. Hence more fruit flavor should be secured from the 

 use of the 3:1 pack. 



Another and perhaps more important consideration is that the 3:1 pack adds 

 less sugar to the mix than the 2:1, and therefore an ice cream results which is 

 firmer at the usual cabinet temperatures. This is a point of considerable im- 

 portance, since the tendency in recent years has been to increase the amount of 

 fruit, due perhaps to a corresponding decrease in the cost of the frozen fruit. 



No ice cream maker should be without a hydrometer for determining the 

 soluble solids content of fruit juices. The percentage of soluble solids in the 

 syrup of frozen fruit is shown in Table 2 to be 38.2 for the 2:1 packs, and 32.3 

 for 3:1. Some frozen fruit sold on the market labelled as 3:1 was found actually 

 to be 2:1, according to the soluble solids content of the syrup. 



The freezing data which have been previously discussed indicate that fruit 

 ice creams usually attain overrun in the freezer more rapidly than vanilla. The 

 authors realize that this is not in agreement with the data (5) and statements 

 (15, 14) found in previously published material on the subject. However, the 

 data in Tables 8 and 9 are representative of that secured with two direct expan- 

 sion freezers and four lorine freezers, working in three different plants. The fact 

 that slower whipping for fruit ice cream has been reported by other investigators 



