ICE CREAM MAKING 161 
as possible with loaf sugar. Immediately after grind- 
ing, the vanilla sugar is bottled and corked and set aside 
until ready for use. On an average one bean is required 
per gallon of ice cream. 
Add the vanilla sugar (sugar containing the ground 
beans) required for a given batch of ice cream to one or 
more gallons of the cream and keep the latter at a tem- 
perature of about 150° F. for five or ten minutes and 
then strain through three thicknesses of cheese cloth while 
still hot. While extracting the flavor with the hot cream 
the cream container should be kept covered as much as 
possible. The high temperature aids in extracting the 
flavor as well as aids in straining out the remnants of the 
beans. The seeds are very fine and require a very fine 
strainer to remove them. 
Some grind up the beans and extract the flavor by 
means of alcohol, an ounce of the cut up beans being 
soaked in about ten ounces of a mixture consisting of 
equal parts of grain alcohol and water. The flavor of 
the alcohol and other spirituous substances used in the 
extraction of vanilla flavor, are objectionable and can be 
recognized in the ice cream. 
The vanilla beans when prepared with sugar as sug- 
gested, not only produce a better flavor than is possible 
with extracts, but also cost less. 
Vanilla Ice Cream. ‘To make ten gallons of finished 
ice cream, requires about six gallons of cream to which 
should be added about nine pounds of sugar, or one 
and one-half pounds to the gallon. The sugar should be 
well mixed with the cream and allowed to dissolve before 
starting the freezer. Next add four ounces of vanilla ex- 
