CREAM MAKING 231 



Other Fruit Ice Creams. Cherry, raspberry, pine- 

 apple, peach, apricot, currant, grape and cranberry ice 

 creams are made the same as strawberry, except that the 

 amount of sugar is varied according to the acidity of 

 the fruit. 



Packing Ice Cream. Remove the ice cream from the 

 freezer while still in rather soft condition and put the 

 same in packing cans which have been thoroughly chilled 

 by having the ice and salt packed around them about ten 

 minutes before receiving the ice cream. Most of the 

 salt should be put near the top, the same as in freezing. 

 The ice cream should be held in the packing cans at a 

 temperature below 20 F. 



Remove the brine and repack often enough to prevent 

 melting. In the melting process the water separates and 

 forms undesirable crystals when the cream is refrozen. 

 Always repack with a new freezing mixture just before 

 the ice cream leaves the dairy. 



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 50 to 60 per cent is large enough. 



