ICE CREAM MAKING 535 



than does the clear ice, and for this reason is materially better 

 for use in packing and shipping. 

 Proportions of salt and ice. 



The proportion 1 to 3 is frequently advocated in cook books 

 and other similar literature, and with this statement is usually 

 linked the recommendation that coarse salt be used. This large 

 proportion is not found especially inconvenient in small freezers, 

 because of the coarseness of both the salt and the ice, and the 

 fact that a large portion of the salt does not dissolve, quantities 

 being found later in the bottom of the freezer. Finer ice, by 

 permitting more rapid freezing and more thorough and eco- 

 nomical use of the salt, makes the proportion 1 to 12, 1 to 15, or 

 even one as wide as 1 to 20 thoroughly ample, provided one- 

 third of it be placed fully halfway from the bottom and the 

 other two-thirds nearly on the top of the ice, so that as it dis- 

 solves it must trickle over the pieces located lower down and 

 so do work all the way to the bottom. The application of large 

 quantities of salt near the bottom of the freezer is very largely 

 a waste. The proportion 1 to 15 will be found thoroughly ser- 

 viceable, provided the other features have been looked after. 



Duration 



The duration of the freezing process, or, in other words, how 

 long it takes, depends on the temperature of the cream and the 

 brine, on the proportions of salt and ice which are used and 

 upon their fineness, on the closeness of contact, and, finally, on 

 the amount of sugar used in the cream. Sugar usage, however, 

 is usually a nearly constant factor, and hence its effect is uni- 

 form. If the cream "mix" is placed in a common tub freezer at 

 60 to 65, it requires some four to eight minutes to cool to the 

 whipping point, and five to fifteen more to finish the freezing 

 process. It is of course possible to cool it more quickly, in 

 which event the cream passes through the whipping temperature 

 so rapidly that thorough beating is impossible. If it is put into 



