CHAPTER XXXV 



ICE CREAM 



Ice ceeam is one of tlie most imiversaJly favo-red desserts 

 in America. It is sold in most candy, fruit and drug stores 

 and served at practically all hotels in this country, yet is little 

 known in most European cities. The ocean liners serve ice 

 cream to the passengers in all parts of the world, yet the ice 

 cream is practically all socxired in the United States and stored 

 even for months on the vessel. Ice cream likewise is a favorite 

 dish in the home, where large quantities are made in small lots. 



Artificial cooling in a simple way has been known for cen- 

 turies and the making of a frozen food somewhat resembling 

 our ice cream has been practiced for several hundred years. 

 But the ice cream industry as known to-day started in 1852 in 

 Baltimore. 



The making of ice cream and shipping it even long dis- 

 tances is now a well-organized industry which consumes about 

 50,000,000 pounds of butter fat annually. 



The formula used is important, but little more so than the 

 method of freezing and storing. For best results there should 

 not be to exceed 141^ per cent sugar in the finished article. This 

 is attained by adding one part sugar for everj^ six parts of liquid 

 or one pint sugar to three quarts cream, for a six-quart freezer. 

 For a gallon freezer the following formula has been found good : 



Rioh Formtda 

 2 qts. 20 per cent cream 

 Va pint sugar 

 Vanilla to taste 



Children's Formula 

 1 qt. 20 per cent cream 

 1 qt. skim milk 

 Vs pint sugar 

 Vanilla to taste. 



If eggs are used the whole mass should be cooked into a 

 custard. This produces a very rich tasting dish but one that 

 is rather expensive. In general commercial trade no eggs are 

 used. If chocolate, coffee, or caramel flavors are desired in 



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