230 DAIRY FARMING 



Chocolate Ice Cream. This can be made by adding 

 chocolate flavor to finished vanilla ice cream. 



Where a regular batch of chocolate ice cream is made, 

 the chocolate is added before starting to freeze. 



Lemon Ice Cream. In making lemon flavored ice 

 cream, use the best paper-wrapped lemons, free from any 

 signs of decay. Wash the lemons lightly in cold water 

 and grate off the outer, yellowish portion of the rind, 

 being careful not to grate off any of the white portion 

 which is very bitter. Mix the grated rind with sugar, 

 using one ounce of sugar for each lemon rind. Next cut 

 the lemons in two and squeeze out the juice, removing 

 any seeds that may have dropped in from the squeezer. 

 Mix the juice with the sugared rind and add orange juice 

 to the mixture, using one orange to every three or four 

 lemons. Allow the mixture to stand for about one hour, 

 stirring it occasionally, and then strain. Use at the rate 

 of one-half pint per gallon of cream. The flavor is added 

 to the cream -when nearly frozen to prevent curdling it. 

 Use two pounds of sugar per gallon of cream. 



Walnut Ice Cream. Use two gallons of cream, three 

 pounds of sugar, one and one-third ounces vanilla ex- 

 tract and one and one-third pounds of ground walnut 

 meats. Freeze the same as vanilla ice cream. 



Other Nut Ice Creams. Chestnut, filbert, hazelnut, 

 pecan, peanut and almond ice creams may be prepared 

 essentially as walnut ice cream. 



Strawberry Ice Cream. Use two gallons of cream, 

 three pounds of sugar and two-thirds quart of crushed 

 strawberries. The fruit should be added to the cream 

 after it is partially frozen so as not to curdle the cream 

 or to have the fruit settle to the bottom. 



