FARM DAIRYING 



three measures of ice. Do not run off the brine 

 as it is that which is the coldest and does the 

 freezing. Keep adding ice and salt when neces- 

 sary. 



Have the cream thoroughly chilled before start- 

 ing to turn the freezer, otherwise the cream may 

 partially churn. Turn slowly for a while at first. 

 When the cream begins to freeze, turn more rap- 

 idly. This causes it to swell and increase in bulk. 

 Never stop the freezer after it is once started 

 until the cream is frozen. Cream a day or two old 

 swells more than fresh cream. If cream freezes 

 too quickly it is apt to be icy and less velvety and 

 fine-grained. 



The following is a standard recipe for ice 

 cream : 



I quart of thin cream, 20 to 23 per cent fat. 



1 cup of white sugar. 



2 teaspoonfuls of flavoring. 

 I egg. 



The cream should not be too rich. Cream with 

 20 per cent fat makes a good quality. It may be 

 scalded or not — preferably scalded. Dissolve 

 the sugar in the hot cream. When cold, add the 

 flavoring and beaten egg, then freeze. The 

 freezer should not be more than half full at start- 

 ing. Stop freezing when the cream falls from the 



[248] 



