ICE CREAM MAKING 229 



in the freezing of cream is largely extracted from the 

 cream. 



The temperature of the ice cream mixture when start- 

 ing the freezer should be as near freezing as possible to 

 prevent churning the cream. The tendency to churn is 

 also lessened by revolving the freezer slowly the first few 

 minutes in freezing. 



In packing the freezing mixture around the cream 

 container, fill the freezer about half full of finely crushed 

 ice and finish the filling by using salt and ice in the 

 proportion of about one to three. As the ice mixture 

 works down during the freezing process, continue adding 

 more salt and ice as needed. 



If the freezer is started while the cream is still warm 

 (about 60 F.), the speed of the freezer must be kept 

 down until a temperature of about 35 F. is reached. 

 After this the speed is increased to 150 to 200 revolutions 

 per minute until the cream is frozen. This speed insures 

 the proper incorporation of air and the desirable smooth- 

 ness of the finished product. 



The freezer should be stopped before the cream be- 

 comes too thick, else it will lose some of the air that has 

 been incorporated as well as show a tendency to coarse- 

 ness in texture. Yield and quality therefore demand that 

 the freezer be stopped while the cream is still a trifle soft. 



Vanilla Ice Cream. To make three gallons of finished 

 ice cream, requires about two gallons of cream to which 

 should be added about three pounds of sugar, or one 

 and one-half pounds to the gallon. The sugar should be 

 well mixed with the cream and allowed to dissolve before 

 starting the freezer. Next add at the rate of about two- 

 thirds ounce of vanilla extract and freeze. 



