CHAPTER XXVIII. 



ICE! CREAM MAKING. 



Kind of Cream. Select the best flavored sweet cream 

 containing about 20% butter fat. To secure the best 

 bodied ice cream and the proper swell, cream should be 

 kept as near the freezing point as possible for twenty- 

 four 4iours previous to freezing. 



Freezing Process. With an initial temperature of 

 about 35 F., the time required to freeze ice cream should 

 average about twelve minutes, and to get the best con- 

 sistency the temperature at the close of the freezing 

 process should be approximately 28 F. 



Too quick freezing causes the water to separate from 

 the cream, which results in a granular ice cream. Freez- 

 ing too slowly reduces the overrun and tends to make the 

 ice cream smeary. 



To reduce the temperature of a mass of cream below 

 the freezing point, requires a freezing mixture of a low 

 temperature. Such a mixture is secured by mixing salt 

 and crushed ice in the proportion of one of salt to about 

 six to twelve of ice. The purpose of the salt is to lower 

 the freezing point of the melting ice and to hasten the 

 melting. 



To melt one pound of ice at 32 F. into water at the 

 same temperature requires 142 heat units. Rapidly melt- 

 ing ice, therefore, absorbs a large quantity of heat which 



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