ICE CREAM MAKING 527 



The sugar 



Ordinarily cream is sweetened to taste when about one-sixth 

 of its weight of sugar is added, making the finished product 

 approximately 14 per cent sugar. 



The addition of the usual quantity of sugar increases the 

 volume of the cream between 9 per cent and 10 per cent. Sugar, 

 used in the quantities ordinarily employed in ice cream making, 

 acts as a slight preservative of the cream. At ordinary room 

 temperatures a cream carrying the usual amount of sugar will 

 remain sweet approximately one day longer than will the same 

 cream unsweetened. However, sugar is not present in a quan- 

 tity which is sufficient to preserve the milk indefinitely ; and it 

 becomes sour and otherwise offensive very rapidly when once it 

 starts on its downward career. 



Maple sugar is rather soft, and when added to cream settles 

 into compact close masses and dissolves very much more slowly 

 than does the common granulated variety. 



The fillers 

 Starchy fillers. 



Wheat and rice flours and corn starch are still occasionally 

 employed to give greater resistance to the body of a piece of 

 goods made from cream low in butter fat. A rich cream does 

 not need a filler; and it is a moot question whether a frozen 

 substance carrying any appreciable quantity of such body-giving 

 material should be considered a true ice cream. It approaches 

 a pudding in character and should be so called. Any one of 

 these materials may be used for this purpose, though wheat 

 flour is to be preferred to corn starch. Apparently because of 

 the gluten thus introduced, the viscosity of the mixture is not 

 materially lessened by the use of wheat flour. Rice flour seems 

 still to meet with more favor, however, because of the fact that 

 rice starch grains are much smaller than most others. Any of 



