CRBAMBRY ICE CREAM MAKING 311 



as possible with loaf sugar. Immediately after grind- 

 ing, the vanilla sugar is bottled and corked and set aside 

 until ready for use. On an average one bean is required 

 per gallon of ice cream. 



Add the vanilla sugar (sugar containing the ground 

 beans) required for a given batch of ice cream to one or 

 more gallons of the cream and keep the latter at a tem- 

 perature of about 150° F. for five or ten minutes and 

 then strain through three thicknesses of cheese cloth while 

 still hot. While extracting the flavor with the hot cream 

 the cream container should be kept covered as much as 

 possible. The high temperature aids in extracting the 

 flavor as well as aids in straining out the remnants of the 

 beans. The seeds are very fine and require a very fine 

 strainer to remove them. 



Some grind up the beans and extract the flavor by 

 means of alcohol, an ounce of the cut up beans being 

 soaked in about ten ounces of a mixture consisting of 

 equal parts of grain alcohol and water. The flavor of 

 the alcohol and other spirituous substances used in the 

 extraction of vanilla flavor, are objectionable and can be 

 recognized in the ice cream. 



The vanilla beans when prepared with sugar as sug- 

 gested, not only produce a better flavor than is possible 

 with extracts, but also cost less. 



Vanilla Ice Cream. To make ten gallons of finished 

 ice cream, requires about six gallons of cream to which 

 should be added about nine pounds of sugar, or one 

 and one-half pounds to the gallon. The sugar should be 

 well mixed with the cream and allowed to dissolve before 

 starting the freezer. Next add four ounces of vanilla ex- 



