308 Milk and Its Products 
other types in that the cream flows in at one end of 
tne machine and the finished ice cream out at the 
other, refrigeration being secured by moving disks 
through the center, through which the brine is eircu- 
lated. This machine is open, and the process can be 
watched and temperatures taken as it progresses. 
These machines are quite often operated as “batch” 
machines; that is to say, the cream is allowed to flow 
in until the freezer is full, or nearly so, and the 
finished product drawn out, not continuously, but 
from time to time. 
Recipes.—With the wide variety of materials that 
are used in making the various kinds of ice cream, it 
is, of course, impossible to make anything like a com- 
plete list of recipes. The following are given as 
typical of the various classes, and are intended to 
convey something of the proper proportions of cream, 
sugar and flavoring materials. Vanilla ice cream may 
be taken as representative of the types of plain ice 
cream, and three standard formule are given below. 
A.* This is, doubtless, the most common of ice 
creams. To make 10 gallons, one should use about 
50 pounds (6 gallons) of aged 18 per cent cream (or 
5% gallons of cream and % gallon of condensed milk), 
about one-sixth that quantity (8 pounds) of sugar, 3 
to 4 ounces of vanilla extract; and 3 to 4 ounces of 
gelatin,.or 1 quart of “gumstock,” if a binder seems 
called for. 
B. To make a single gallon of ice cream, one should 
*Vermont Experiment Station, Bulletin No. 155. 
