56 THE STORY OF MILK 



CLASSIFICATION ADOPTED AT IOWA EXPERIMENT STATION 



Considering the work of former writers as well as 

 names used by business men, the following classifica- 

 tion was worked out by the station: 



I. Plain Ice Creams. 

 II. Nut Ice Creams. 



III. Fruit Ice Creams. 



IV. Bisque Ice Creams. 

 V. Parfaits. 



VI. Mousses. 

 VII. Puddings. 

 VIII. Aufaits. 

 IX. Lactos. 



Explanation and Formulas 



I. Plain Ice Cream is a frozen product made from 

 cream and sugar with or without a natural flavoring. 



Formulas are given for making ten gallons of finished 

 ice cream. 



Vanila Ice Cream: 



5 gallons 25% cream 

 8 lbs. sugar 



4 oz. vanilla extract 



Chocolate Ice Cream: 



5 gallons cream 

 10 lbs. sugar 



1}^ lbs. bitter chocolate 



4 oz. vanilla extract 



Maple Ice Cream: 



5 gallons 25% cream 



6 lbs. cane sugar 



2 lbs. maple sugar 



2 oz. caramel 



4 oz. vanilla extract 



