78 DAIRY LABORATORY GUIDE 



to be recommended, for cream made with their use 

 frequently tastes more like custard than ice cream. 



Harlequin or Neapolitan Ice Cream 



Freeze several freezers of ice cream of various 

 colors, say one of chocolate, one of strawberry, one of 

 plain vanilla, and one of carmine color. Freeze until 

 the cream flows with difficulty, but not so stiff as to 

 crumble. Spread first one layer the desired thickness, 

 usually about one-half inch, then another of different 

 color on top of the first, and so on until the cake is 

 complete. Place in packer and allow to harden, cut 

 in desired form and serve. 



In packing ice cream take the latter from the 

 freezer with a ladle and deposit with a swinging 

 motion against the periphery of the packing can 

 which has been thoroughly cooled by placing fine ice 

 and salt around the outer space. Thus by retain- 

 ing the incorporated air the over-run may be main- 

 tained. 



Molding Ice Cream 



If molds are used the cream should be packed 

 closely into them, filling every crack and corner. 

 The cover should fit over and not into the mold. 

 Smear the edges with paraffin to keep out salt and 

 water. Bury molds in crushed ice and salt. A 

 slightly smaller proportion of salt should be used 

 than in freezing. Cover ice with wet burlap. Draw 

 off the brine as fast as the ice melts. Allow to stand 

 for an hour or more before serving. 



