CREAMERY ICE CREAM MAKING 313 



The flavor is added to the cream when nearly frozen to 

 prevent curdling it. Use two pounds of sugar per gal- 

 lon of cream. 



Walnut Ice Cream. Use six gallons of cream, nine 

 pounds of sugar, four ounces vanilla extract (or bean 

 equivalent) and four pounds of ground walnut meats. 

 Freeze the same as vanilla ice cream. 



Other Nut Ice Creams. Chestnut, filbert, hazelnut, 

 pecan, peanut and almond ice creams may be prepared 

 essentially as walnut ice cream. 



Strawberry Ice Cream. Use six gallons of cream, 

 nine pounds of sugar and one-half gallon of crushed 

 strawberries. The fruit should be added to the cream 

 after it is partially frozen so as not to curdle the cream 

 or to have the fruit settle to the bottom. 



Other Fruit Ice Creams. Cherry, raspberry, pine- 

 apple, peach, apricot, currant, grape and cranberry ice 

 creams are made the same as strawberry, except that the 

 amount of sugar is varied according to the acidity of 

 the fruit. 



Packing Ice Cream. Remove the ice cream from the 

 freezer while still in rather soft condition and put the 

 same in packing cans which have been thoroughly chilled 

 by having the ice and salt packed around them about ten 

 minutes before receiving the ice cream. Most of the 

 salt should be put near the top, the same as in freezing. 

 The ice cream should be held in the packing cans at a 

 temperature below 20° F. 



Remove the brine and repack often enough to prevent 

 melting. In the melting process the water separates and 

 forms undesirable crystals when the cream is refrozen. 



