376 ICE CREAM 



addition, these flavors may be added on top of the vanilla with 

 no ill effects, in fact chocolate ice cream is better if there be some 

 vanilla present. 



Condensed milk is coming to be very much used in ice cream 

 to give body and smoothness. For home Sunday dinners it 

 might not be worth while to use condensed milk, but for any- 

 more formal occasion where continued trade is sought it cer- 

 tainly does not pay to do without it. 



The addition of more fat, i.e., richer cream, will not take 

 the place of the smooth body of condensed milk. If the sweet- 

 ened variety is used allowance must be made for the sugar in 

 it. If the unsweetened, sterilized, canned kind be used, care 

 needs be taken to use not over 10 to 15 per cent of it, lest the 

 cooked taste be too pronounced. If condensed milk be used it 

 should take the place of an equal amount of cream so that the 

 sugar proportion will remain constant. 



Formula With Condensed Milk 

 1 qt. 20 per cent cream 

 ly 2 pints whole milk 

 V<2, pint condensed milk. 

 Va pint sugar 

 Vanilla to taste. 



This will produce a smooth ice cream which will test about 

 12 or 13 per cent fat and have better body and standing-up 

 ability than when no condensed milk is used. 



Ice cream powders are in most cases simply mixtures in 

 various proportions of some East Indian gum with powdered 

 sugar. Rice flour and starch are sometimes used, but are 

 not to be recommended. This powder is used by first being 

 thoroughly mixed with the dry sugar and later the sugar mixture 

 is beaten into the cream. In this way the powder helps to " dry 

 out " the ice cream and cause it to remain in mass form. 



Gelatin is now used in nearly all commercial ice creams to 

 prevent the formation of coarse spines or slivers of ice when the 

 cream stands a few days. It is used by first dissolving it in hot 

 water and pouring into the cream while hot, stirring vigorously 



