CHAPTER XIX. 
ICE CREAM MAKING. 
Scores of creameries throughout the country are now 
making ice cream in connection with butter with very 
satisfactory results. At prevailing prices, cream con- 
verted into ice cream will yield approximately double the 
profit obtained by making it into butter. 
Creameries have several important advantages in the 
manufacture of ice cream not possessed by exclusive ice 
cream manufacturers. In the first place the creamery 
can obtain its cream at a lower cost than the ice cream 
factory; and, secondly, most creameries are in a better 
position to meet the varying demands for ice cream be- 
cause of the abundance of cream they always have on 
hand. This makes it possible for them to double their 
output on short notice, as well as enables them to pull 
through a sudden slump in the demand without loss be- 
cause any surplus cream can be manufactured into butter. 
Kind of Cream. Select the best flavored sweet cream 
containing about 20% butter fat. To secure the best 
bodied ice cream and the proper swell, cream should be 
kept as near the freezing point as possible for twenty- 
four hours previous to freezing. 
Where sweet, clean flavored cream is not obtainable, 
pasteurization is very essential. Pasteurized cream has 
better keeping quality and will also produce a better 
bodied ice cream when properly handled. 
Pasteurize the cream at a temperature of from 140° 
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