SELLING CREAM AND ICE CREAM 267 



as much as the vanilla extracts. The best beans are very 

 oily and pliable, about nine inches long, very fragrant 

 and closed, leaving none of the seeds exposed. 



The flavor is prepared by cutting the beans in small 

 pieces and grinding them with loaf sugar. Immediately 

 after grinding, the vanilla sugar is bottled and corked 

 and set aside until ready for use. On an average one 

 and one-half beans are required per gallon of cream. 



Vanilla Ice Cream. In pasteurizing, as soon as the 

 temperature reaches -150 F. add sugar at the rate of one 

 and three-fourths pounds per gallon of cream. This 

 amount includes the vanilla sugar. Next add the vanilla 

 sugar, thoroughly mix, and just before cooling, strain 

 through one thickness of cheese cloth if the seeds are to 

 be retained in the creim, and through four thicknesses if 

 they are to be excluded. The sugar will dissolve much 

 more quickly and the flavor will be more thoroughly ab- 

 stracted from the ground beans when both are added 

 while the cream is still hot. Hot cream also strains far 

 more quickly than cold. 



Freezing. Crush ice to moderate fineness in a strong 

 wooden box with a heavy round stick shaped like a potato 

 masher. Pack this around the freezing can, using three 

 parts of ice to one of ice cream salt. Start the freezer 

 as soon as the cream begins to freeze. There is danger 

 of churning the cream when the freezer is started while 

 the cream is still warm. As soon as it becomes difficult 

 to turn the freezer longer, remove the beater, scrape all 

 cream from it and pack the cream closely in the can. 

 The cream may now be packed at once into small retail 

 packing cans, or the brine may be removed, more crushed 

 ice and salt added, and the cream kept in the freezer until 

 needed for packing for retail trade. 



