ICE CREAM MAKING 165 
hot gelatin mixture into the regular batch of cream to 
be frozen and thoroughly mix. In melting the gelatin 
the heating should be stopped as soon as melted to pre- 
vent danger from curdling the gelatin. 
The Overrun or Swell. This refers to the.excess of 
ice cream over cream. Anything that tends to incorporate 
and hold air in cream conduces to a large overrun. Thus 
excessive beating of the cream during freezing mixes a 
great deal of air with it, and hence, increases the over- 
run. A high viscosity of the cream holds the air incor- 
porated during freezing. Fresh separator cream has a 
low viscosity, that is, does not whip well, hence will not 
swell up so much in freezing as cream that has been kept 
cold for twenty-four hours. Pasteurized cream also has 
a low viscosity, but this will improve by keeping the 
cream at a low temperature a number of hours before 
freezing. 
An overrun of from 60 to 70 per cent is large enough. 
Overruns approximating 80 to go per cent are obtained 
at the expense of quality. 
Cost of Ice Cream. The cost of making ice cream 
will depend largely upon the richness and cost of the 
cream, the amount of overrun, and the kind and quantity 
of ice cream manufactured. An average ten-gallon batch 
of vanilla ice cream made in a creamery will cost ap- 
proximately as follows: 
6 gallons of 20 per cent cream..........cceeeeacs $3.36 
GO pourlds* Sugar’. wcemnienseeneaueiaaemamess neebes +. «50 
Av Ounces: Vanillas oot oie srs ccrwirsalaaabelereeie seek 30 
BZ Ounces: Pelatiny visssvecaaces serstaeasoonieaw's ates Heeeels .10 
Neean dcalt cies cnicueccua ds. tieck salvoneeees oe aa scr .70 
Labor and power ...sccsecceececceees Wiig atahevececitee 1.00 
$5.96 
Total cost per gallon, 59.6 cents. 
