ICE CREAM MAKING 163 
The flavor is added to the cream when nearly frozen to 
prevent curdling it. Use two pounds of sugar per gal- 
lon of cream. 
Walnut Ice Cream. Use six gallons of cream, nine 
pounds of sugar, four ounces vanilla extract (or bean 
equivalent) and four pounds of ground walnut meats. 
Freeze the same as vanilla ice cream. 
Other Nut Ice Creams. Chestnut, filbert, hazelnut, 
pecan, peanut and almond ice creams may be prepared 
essentially as walnut ice cream. 
Strawberry Ice Cream. Use six gallons of cream, 
nine pounds of sugar and one-half gallon of crushed 
strawberries. The fruit should be added to the cream 
after it is partially frozen so as not to curdle the cream 
or to have the fruit settle to the bottom. 
Other Fruit Ice Creams. Cherry, raspberry, pine- 
apple, peach, apricot, currant, grape and cranberry ice 
creams are made the same as strawberry, except that the 
amount of sugar is varied according to the acidity of 
the fruit. 
Packing Ice Cream. Remove the ice cream from the 
freezer while still in rather soft condition and put the 
same in packing cans which have been thoroughly chilled 
by having the ice and salt packed around them about ten 
minutes before receiving the ice cream. Most of the 
salt should be put near the top, the same as in freezing. 
The ice cream should be held in the packing cans at a 
temperature below 20° F. 
Remove the brine and repack often enough to prevent 
melting. In the melting process the water separates and 
forms undesirable crystals when the cream is refrozen. 
