ICE CREAM MAKING 159 
The temperature of the ice cream mixture when start- 
ing the freezer should be as near freezing as possible to 
prevent churning the cream. ‘The tendency to churn is 
also lessened by revolving the freezer slowly the first few 
minutes in freezing. 
In packing the freezing mixture around the cream 
container, fill the freezer about half full of finely crushed 
ice and finish the filling by using salt and ice in the 
proportion of about one to six. As the ice mixture works 
‘down during the freezing process, continue adding mor. 
salt and ice as needed. 
If the freezer is started while the cream is still waz~ 
(about 60° F.), the speed of the freezer must be kc 
down to about fifty revolutions until a temperature « 
about 35° F. is reached. After this the speed is increas< 
to 150 to 200 revolutions per minute until the cream : 
frozen. This speed insures the proper incorporation ¢ 
air and the desirable smoothness of the finished product. 
The freezer should be stopped before the cream be- 
-comes too thick, else it will lose some of the air that has 
been incorporated as well as show a tendency to coarse- 
ness in texture. Yield and quality therefore demand that 
the freezer be stopped while the cream is still a trifle 
soft. 
Vanilla Flavor. Of all ice cream flavors vanilla is the 
most popular. The majority of ice cream manufacturers 
use vanilla extract, but great care should be used in its 
selection as there are many different grades upon the 
market. 
_ The best flavors are obtained from the Mexican vanilla 
beans, which are dark in color, measure 9 to 9% inches 
in length, weigh about 1-6 of an ounce, and are oily and 
