304 Milk and Its Products 



in which the resulting product will have a body and 

 texture equal to that resulting from the use of a 20 

 to 25 per cent cream. 



Sugar. The kind and amount of sugar is left 

 usually to the taste of the maker or the demand of 

 the trade. Ordinarily granulated sugar is used, 

 though some prefer XXXX or some of the finer grades. 

 Other manufacturers believe that brown sugar gives a 

 delicate flavor which is desirable. 



Whether the sugar should be added in the form of 

 syrup is another question which is open. Experience 

 has shown that where syrup is used the resulting prod- 

 uct is perhaps of finer grain or body, but that the 

 time for freezing is longer, and it is also a little more 

 difficult to keep the cream frozen and in good condi- 

 tion. Not all makers may find that this is so. 



'Flavors. The flavoring matter may be obtained in 

 various ways; the many kinds of vanilla extract, both 

 natural and synthetic, on the market give the manu- 

 facturer a wide range for choice. Some believe that 

 the best results are obtained by extracting the vanilla 

 from the beans themselves with alcohol. The other 

 flavors, such as caramel, chocolate, maple, and the va- 

 rious fruits, may be procured already prepared from 

 some commercial concern, or perhaps as good, if not 

 better quality, may be made by the maker himself. 

 Vanilla has that peculiar quality which enables it to 

 combine with other flavors in such a way that the 

 result is particularly pleasing. Thus, in caramel and 

 chocolate creams, some vanilla is usually used. Most 

 recipes advise the addition of the fruits when the 



