312 CREAMERY BUTTER MAKING 



tract or six best quality Mexican vanilla beans prepared 

 as directed under "Vanilla Flavor," and freeze. 



Chocolate Ice Cream. This can be made by adding 

 chocolate flavor to finished vanilla ice cream. The choco- 

 late flavor for ten gallons of finished ice cream is pre- 

 pared as follows : Dissolve one and one-half pounds of 

 bitter chocolate by placing it in a double boiler and add- 

 ing a little water ; then heat slowly working the chocolate 

 to a smooth paste; add more water and work until the 

 mass is smooth ;* add one pound of sugar, heat and 

 work smooth ; add more water, heat the mixture nearly 

 to the boiling point and add one pound of sugar ; stir 

 and bring to a boil, care being taken not to scorch it. 

 Nearly three pints of water are required to dissolve the 

 chocolate. 



In making a regular batch of chocolate ice cream, the 

 chocolate is added before starting to freeze. 



Lemon Ice Cream. In making lemon flavored ice 

 cream, use the best paper-wrapped lemons, free from any 

 signs of decay. Wash the lemons lightly in cold water 

 and grate off the outer, yellowish portion of the rind, 

 being careful not to grate off any of the white por- 

 tion which is very bitter. Mix the grated rind with 

 sugar, using one ounce of sugar for each lemon rind. 

 Next cut the lemons in two and squeeze out the juice, 

 removing any seeds that may have dropped in from the 

 squeezer. Mix the juice with the sugared rind and add 

 orange juice to the mixture, using one orange to every 

 three or four lemons. Allow the mixture to stand for 

 about one hour, stirring it occasionally, and then strain. 

 Use at the rate of one-half pint per gallon of cream. 



♦Bulletin No. 155, Vermout Experiment Station. 



