QUESTIONS 379 



If several batches are to be frozen in quick succession the 

 holding can should be well packed in ice and salt in advance. 

 A common " shot-gun " milk can set in a tub or half barrel 

 makes a very good holding can. By transferring the freshly 

 made batch to the iced can any desired amount may be made 

 even M^ith a small freezer. 



The " swell " in ice -cream is due to the incorporation of air 

 into the cream just as in whipped cream or beaten egg. A good 

 swell is 100 per cent, based on the cream, i.e., not considering 

 the sugar, or 85 per cent based on the volume of total mix. A 

 better way is to figure by weight. A gallon of market ice cream 

 should not weigh over 5.2 pounds to the gallon, and 5 pounds is 

 enough for quality and profit. 



QUESTIONS 

 1. How much ice cream is consumed per capita in tlie United States 



annually ? 

 2'. How long has ice cream making been carried on in a wholesale way? 



3. Why and how is condensed milk used in ice cream making? 



4. Why and how are ice cream powders used? 



5. Why and how is gelatin used? 



6. How may ice cream be frozen in ten to twelve minutes with a 1 to 10 



use of salt and ice? 



7. How may the ice cream miade be best stored while more is being frozen? 



8. Why is a reasonable " swell " desirable in ice cream ? 



