Ice Cream Recipes 309 
use 2 quarts of 22 per cent cream (4 pounds), seven- 
tenths pounds (11 ounces) of sugar; ‘144 tablespoon- 
fuls of vanilla extract. 
C.* To make 10 gallons of finished ice cream, use 5 
gallons of 25 per cent cream, 8 pounds of sugar, and 
4 ounces of vanilla. 
There is little or nothing to be gained by the use 
of gelatin in ice cream made at home for immediate 
consumption. The sugar should be thoroughly dis- 
solved in the cream before the freezing process is 
started, although, in many conditions, the time and 
amount of agitation given before the cream freezes is 
sufficient to dissolve and to mix in the added sugar. 
Experience only can indicate the safety of this point 
to the maker. The flavoring may be added at any 
time before the mass starts to freeze. 
Vanilla ice cream is especially accommodating in 
that, though of itself it is one of the most popular 
flavors, its flavor is yet so delicate that it easily gives 
way to other and stronger ones, like coffee and choco- 
late; so that, if but a single quart or gallon of coffee 
ice cream is ordered, it is not an infrequent practice 
in the trade to mix a small quantity of the desired 
flavor with a sufficient quantity of vanilla ice cream, 
and thus to accommodate the consumer and relieve 
the dealer of certain embarassments. Or if, say, 
vanilla, coffee, and strawberry ice creams are desired, 
the stock for the entire three kinds is made up as one 
batch, then used first as vanilla, to the extent desired, 
*Iowa State College, Bulletin No. 123, page 357. 
