PROFITS FROM MANUFACTURE OF ICE CREAM 2IS 



found 0.4 per cent to correct for the oil retained in solution. 

 Where less than 2 per cent and more than i per cent is present, 

 add 0.3 per cent for correction." 



3. Fruit and Berries. — Most fruits and berries possess dis- 

 tinctive flavors which are desirable in the manufacture of ice 

 creams and ices. It is very seldom possible to prepare from 

 such fruits or berries an extract sufficiently concentrated to be 

 of much value when used in small quantities. For that reason 

 most fruit extracts obtained on the market are manufactured 

 from artificial fruit essences made up of compound ethers so as 

 to imitate the various fruit flavors. 



The ice cream manufacturer who is giving due consideration 

 to quality does not use imitation extracts but prefers to use the 

 pure fruit. This may be used either in the form of fruit juice or 

 as crushed fruit, but as fruits and berries are seasonal it be- 

 comes necessary to preserve such fruits and berries for which a 

 permanent demand has been created. It has been found ' that 

 ordinary methods of steriUzing fruit juices by heat may be 

 successfully applied to but a limited number of the special 

 fruits, such as the black raspberry, blackberry, black currant, 

 sour cherry, and peach. In the case of juices of the straw- 

 berry, red raspberry, red currant, pineapple, and the citrus 

 fruits as well as apple cider, sterilization by heat causes loss 

 in flavor, and where kept after heat sterilization the juices of 

 these fruits tend to lose in color or flavor, or both. 



A. Preparation of Strawberries for Storage. — Strawberries 

 which are of great importance as flavoring for ice cream may be 

 sterilized without injury to color but with marked injury to the 

 fresh fruit flavor. A cooked strawberry flavor develops. Straw- 

 berries may be prepared for storing as follows: 



A perfectly fresh berry of a fine and pronounced flavor 

 should be selected. The berries should be rinsed with cold 

 water and mashed through a fine hair sieve. The juice, which 

 may be collected in a milk can or an ice cream can, is weighed 

 and an equal amount of sugar by weight is added. The mix- 

 ture of berry juice and sugar is stirred thoroughly at frequent 



' Bui. 241, U. S. Dep. of Agriculture, 1915. 



