162 MARKET DAIRYING 
tract or six best quality Mexican vanilla beans prepared 
as directed under “Vanilla Flavor,” and freeze. 
Chocolate Ice Cream. This can be made by adding 
chocolate flavor to finished vanilla ice cream. The choco- 
late flavor for ten gallons of finished ice cream is pre- 
pared as follows: Dissolve one and one-half pounds of 
bitter chocolate by placing it in a double boiler and add- 
ing a little water; then heat slowly working the chocolate 
to a smooth paste; add more water and work until the 
mass is smooth;* add one pound of sugar, heat and 
work smooth; add more water, heat the mixture nearly 
to the boiling point and add one pound of sugar; stir 
and bring to a boil, care being taken not to scorch it. 
Nearly three pints of water are required to dissolve the 
chocolate. 
In making a regular batch of chocolate ice cream, the 
chocolate is added before starting to freeze. 
Lemon Ice Cream. In making lemon flavored ice 
cream, use the best paper-wrapped lemons, free from any 
signs of decay. Wash the lemons lightly in cold water 
and grate off the outer, yellowish portion of the rind, 
being careful not to grate off any of the white por- 
tion which is very bitter. Mix the grated rind with 
sugar, using one ounce of sugar for each lemon rind. 
Next cut the lemons in two and squeeze out the juice, 
removing any seeds that may have dropped in from the 
squeezer. Mix the juice with the sugared rind and add 
orange juice to the mixture, using one orange to every 
three or four lemons. Allow the mixture to stand for 
about one hour, stirring it occasionally, and then strain. 
Use at the rate of one-half pint per gallon of cream. 
*Bulletin No, 155, Vermont Experiment Station. 
