ICE CREAM 77 



For 5 gallons of ice cream use 2J gallons of 20 per 

 cent cream, 2J ounces of flavoring, and 2J pounds of 

 sugar. Slight variations are frequently advanta- 

 geous. Place in freezer and put two parts of finely 

 pulverized ice to one of salt around the cream can. 

 Salt has a great affinity for water and causes the ice 

 to melt rapidly. The ice changing from solid to 

 liquid absorbs heat rapidly. The heat is taken from 

 the cream and the latter thus reduced to freezing 

 point. Revolve slowly about 80 revolutions per 

 minute until cream begins to freeze so as to avoid 

 churning. Then turn rapidly 120 to 140 revolutions 

 per minute so as to pulverize it and make a fine 

 grain, and at the same time incorporate air enough 

 to give the desired overrun. In freezing the flavoring 

 is sometimes weakened and it is therefore desirable 

 to add flavoring as soon as the cream begins to freeze. 

 Keep the entire top of can continually covered with 

 ice while freezing. The freezer should never be 

 stopped until the freezing process is finished, as lumps 

 of ice may form, causing a granular body. When 

 the freezer is stopped before the process is com- 

 pleted, a portion of the air incorporated is likely to 

 escape, much the same as when half-beaten cream 

 is allowed to stand. The air escapes and the cream 

 settles. 



Various kinds of flavoring and crushed fruits are 

 often used in making ice cream and sherbets. Fruit 

 may be crushed and added to the cream just before 

 freezing, the same as flavoring is added. The use of 

 geletina and corn-starch in making ice cream is not 



