CREAMERY ICE CREAM MAKING 315 



hot gelatin mixture into the regular batch of cream to 

 be frozen and thoroughly mix. In melting the gelatin 

 the heating should be stopped as soon as melted to pre- 

 vent danger from curdling the gelatin. 



The Overrun or Swell. This refers to the excess of 

 ice cream over cream. Anything that tends to incorporate 

 and hold air in cream conduces to a large overrun. Thus 

 excessive beating of the cream during freezing mixes a 

 great deal of air with it, and hence, increases the over- 

 run. A high viscosity of the cream holds the air incor- 

 porated during freezing. Fresh separator cream has a 

 low viscosity, that is, does not whip well, hence will not 

 swell up so much in freezing as cream that has been kept 

 cold for twenty-four hours. Pasteurized cream also has 

 a low viscosity, but this will improve by keeping the 

 cream at a low temperature a number of hours before 

 freezing. 



An overrun of from 60 to 70 per cent is large enough. 

 Overruns approximating 80 to 90 per cent are obtained 

 at the expense of quality. 



Cost of Ice Cream. The cost of making ice cream 

 will depend largely upon the richness and cost of the 

 cream, the amount of overrun, and the kind and quantity 

 of ice cream manufactured. An average ten-gallon batch 

 of vanilla ice cream made in a creamery will cost ap- 

 proximately as follows: 



6 gallons of 20 per cent cream %2>-2>^ 



9 pounds sugar 5° 



4 ounces vanilla 30 



3 ounces gelatin 10 



Ice and salt 70 



Labor and power i • 00 



$5.96 

 Total cost per gallon, 59.6 cents. 



