308 Milk and Its Products 



other types in that the cream flows in at one end of 

 the machine and the finished ice cream out at the 

 other, refrigeration being secured by moving disks 

 through the center, through which the brine is circu- 

 lated. This machine is open, and the process can be 

 watched and temperatures taken as it progresses. 

 These machines are quite often operated as "batch" 

 machines; that is to say, the cream is allowed to flow 

 in until the freezer is full, or nearly so, and the 

 finished product drawn out, not continuously, but 

 from time to time. 



Recipes. With the wide variety of materials that 

 are used in making the various kinds of ice cream, it 

 is, of course, impossible to make anything like a com- 

 plete list of recipes-. The following are given as 

 typical of the various classes, and are intended to 

 convey something of the proper proportions of cream, 

 sugar and flavoring materials. Vanilla ice cream may 

 be taken as representative o;f the types of plain ice 

 cream, and three standard formula are given below. 



A.* This is, doubtless, the most common of ice 

 creams. To make 10 gallons, one should use about 

 50 pounds (6 gallons) of aged 18 per cent cream (or 

 5% gallons of cream and % gallon of condensed milk), 

 about one-sixth that quantity (8 pounds) of sugar, 3 

 to 4 ounces of vanilla extract; and 3 to 4 ounces of 

 gelatin, or 1 quart of "gumstock," if a binder seems 

 called for. 



B. To make a single gallon of ice cream, one should 



*Vermont Experiment Station, Bulletin No. 155. 



