FROZEN FRUITS ITSED IN ICE CREAM 25 



may be due to one or more of the following reasons: (1) the fruit used may have 

 been at a higher temperature than the mix (])arti(!ularly if frozen fruit were heated 

 in order to hasten melting); (2) overloading the freezer may have resulted by 

 adding the fruit to the same amount of mix that was used for vanilla ice eream; 

 or (3) the fruit may have been added to the mix after it was partially frozen, 

 thus raising the temperature of the entire batch and causing a loss of overrun. 



Fruit ice creams should be drawn from the freezer at about 0.5° F. colder 

 than vanilla. This is necessary in order to secure the same degree of firmness, 

 due to the higher sugar content of the fruit ice creams, which lowers the freezing 

 point. 



Many manufacturers and consiuners ])refer to see large pieces of fruit scat- 

 tered through fruit ice creams. The addition of the fruit at the beginning of the 

 freezing process, as has been recommended in this bulletin, causes the fruit to 

 be ground into small pieces, while addition of the fruit when the mix is partially 

 frozen does not permit uniform distribution through the batch. Therefore, in 

 order to have larger pieces of fruit visible in the ice cream, a few manufacturers 

 follow the practice of holding out a part of the fruit pulp and adding it slowly 

 through the fruit hopper as the ice cream is being drawn from the freezer. 



The cost of flavoring fruit ice cream is not as great as one would assume 

 when it is realized that overrun is secured on the fruit and syrup as well as the 

 mix. Some fruits, such as frozen strawberries, canned pineapple, and bananas, 

 do not differ greatly in cost from the ice cream mix itself. However, fruit prep- 

 arations such as orange-pineapple, frozen pudding, and mint-pineapple are rela- 

 tively more expensive. 



Fruit Ices 



Fruit ices were made from a base of 33 pounds of water, 9 pounds cane sugar, 

 3 pounds cerelose, and enough gelatin to cause a slig'ht thickening in 24 hours of 

 aging. This was found to be 0.5 per cent for the gelatin used in this experiment. 

 To this was added 8 to 10 pounds of fruit and enough of a 50 per cent solution 

 of citric or tartaric acid to produce an acidity of 0.7 per cent. The ices were 

 frozen to a firm condition in the freezer and were drawn at an overrun of 30-35 

 per cent. Sherbets were made in the same way by substituting whole milk for 

 the water. 



Pureed raspberries, pulped peaches, strawberries, plums, and pineapple 

 proved very satisfactory for ices. Frozen, pulped cranberries with sugar (2:1) 

 as well as pulped, cooked cranberries also proved satisfactory. Ices were made 

 from pulped currants which had been frozen with the 2:1 ratio, rhubarb pulp 

 packed 1:1, blueberry and blackberry pulps packed 2:1, all of which possessed 

 the characteristic flavor. 



A study was made to determine the optimum acidity that an ice should possess. 

 Variations in acidity from 0.5 to 1 per cent (expressed as lactic acid) were em- 

 ployed. The majority of judges preferred an acidity of about 0.7 per cent, the 

 others being about equally divided between 0.6 and 0.8 per cent. 



Acidity was determined by titrating a 9-gram sample of the ice (seeds and 

 pulp excluded) with one-tenth normal sodium hydroxide, using phenolphthalein 

 as the indicator. The weighed sample was diluted with 9 cubic centimeters of 

 distilled water previous to titration in order to have a more workable sample. 

 The readings were e.xpressed in terms of lactic acid, using the formula: 



c.c. of 0. 1 N NaOH used x 0.009 x 100 ^ , 



^ % lactic acid 



wt. of sample in grams 



Although many ices are colored pink, no difficulty was encountered in determin- 

 ing the end point because the solution became practically colorless before the 



