Ice Cream Recipes 309 



use 2 quarts of 22 per cent cream (4 pounds), seven- 

 tenths pounds (11 ounces) of sugar, 1% tablespoon- 

 fuls of vanilla extract. 



C.* To make 10 gallons of finished ice cream, use 5 

 gallons of 25 per cent cream, 8 pounds of sugar, and 

 4 ounces of vanilla. 



There is little or nothing to be gained by the use 

 of gelatin in ice cream made at home for immediate 

 consumption. The sugar should be thoroughly dis- 

 solved in the cream before the freezing process is 

 started, although, in many conditions, the time and 

 amount of agitation given before the cream freezes is 

 sufficient to dissolve and to mix in the added sugar. 

 Experience only can indicate the safety of this point 

 to the maker. The flavoring may be added at any 

 time before the mass starts to freeze. 



Vanilla ice cream is especially accommodating in 

 that, though of itself it is one of the most popular 

 flavors, its flavor is yet so delicate that it easily gives 

 way to other and stronger ones, like coffee and choco- 

 late; so that, if but a single quart or gallon of coffee 

 ice cream is ordered, it is not an infrequent practice 

 in the trade to mix a small quantity of the desired 

 flavor with a sufficient quantity of vanilla ice cream, 

 and thus to accommodate the consumer and relieve 

 the dealer of certain embarassments. Or if, say, 

 vanilla, coffee, and strawberry ice creams are desired, 

 the stock for the entire three kinds is made up as one 

 batch, then used first as vanilla, to the extent desired, 



*Towa State College, Bulletin No. 123, page 357. 



