CREAMERY ICE CREAM MAKING 309 



The temperature of the ice cream mixture when start- 

 ing the freezer should be as near freezing as possible to 

 prevent churning the cream. The tendency to churn is 

 also lessened by revolving the freezer slowly the first few 

 minutes in freezing. 



In packing the freezing mixture around the cream 

 container, fill the freezer about half full of finely crushed 

 ice and finish the filling by using salt and ice in the 

 proportion of about one to six. As the ice mixture works 

 down during the freezing process, continue adding more 

 salt and ice as needed. 



If the freezer is started while the cream is still warm 

 (about 60° F.), the speed of the freezer must be kept 

 down to about fifty revolutions until a temperature of 

 about 35° F. is reached. After this the speed is increased 

 to 150 to 200 revolutions per minute until the cream is 

 frozen. This speed insures the proper incorporation of 

 air and the desirable smoothness of the finished product. 



The freezer should be stopped before the cream be- 

 comes too thick, else it will lose some of the air that has 

 been incorporated as well as show a tendency to coarse- 

 ness in texture. Yield and quality therefore demand that 

 the freezer be stopped while the cream is still a trifle 

 soft. 



Vanilla Flavor. Of all ice cream flavors vanilla is the 

 most popular. The majority of ice. cream manufacturers 

 use vanilla extract, but great care should be used in its 

 selection as there are many different grades upon the 

 market. 



The best flavors are obtained from the Mexican vanilla 

 beans, which are dark in color, measure 9 to 9^ inches 

 in length, weigh about 1-6 of an ounce, and are oily and 



