314 CREAMERY BUTTER MAKING 



Always repack with a new freezing mixture just before 

 the ice cream leaves the creamery. 



The Use of Gelatin or Binders. Many look upon 

 gelatin as an adulterant in ice cream and in some states 

 its use is prohibited by law. It is true that the highest 

 quality of ice cream is produced without the use of gela- 

 tin, still, under commercial conditions, the use of a limited 

 amount of good gelatin has been commended for several 

 reasons : 



1. It prevents, to a great extent, the granulation or 

 crystallization of the ice cream that usually occurs with 

 advancement of age. Ice cream without any binder, such 

 as gelatin, will become coarse and granular and the older 

 the ice cream, the more aggravated this condition be- 

 comes. This, however, is the very reason why the use 

 of gelatin has been condemned by many in the past. 

 Where no gelatin is used the extent of crystallization is 

 an indication of the age of the ice cream, thus afifording 

 protection to consumers against old ice cream. 



2. Gelatin assists in maintaining the body of the ice 

 cream under comparatively high temperature conditions. 

 Ice cream without any binder will immediately become 

 soft and mushy on exposure to a high temperature, a con- 

 dition which materially lessens the palatability of the 

 cream. The advantages thus afforded by the use of gela- 

 tin have some disadvantages, so far as the consumer is 

 concerned, in that the ice cream can be held under tem- 

 perature conditions which favor the development of the 

 various kinds of organisms usually present in ice cream. 



Where gelatin is used, place the gelatin in a double 

 boiler, add two or three quarts of cream and heat, stir- 

 ring until the gelatin is all dissolved. Next strain the 



