136 DAIRY TECHNOLOGY 



Associated with ice cream are numerous other ices, 

 none of which, however, are dairy products. These are 

 usually considered under the following heads. 



IV. Ices. 



1. Water ice is fruit juice diluted with water to the 

 proper degree, sweetened and frozen the same as is ice 

 cream. Its texture is quite different from that of ice 

 cream. The latter is smooth and velvety, while the former 

 is grainy, being more like hrm, wet snow in texture. 



2. Sherbet sometimes closely resembles ice cream 

 in appearance, body, and texture. However, no cream or 

 milk is used in this ice. Its creamy appearance is due 

 to the presence of beaten white of egg, gelatin, or other 

 binders. Sherbet is composed of fruit juice, water, sugar, 

 white of egg, and, sometimes, a binder. If beaten vio- 

 lently until frozen hard the result will be a fine, smooth, 

 creamy ice. If frozen with but slight agitation or only 

 half frozen, the result will be a more granular texture. 



3. Sorbet is a name sometimes applied to sherbets 

 of fine, smooth texture. 



4. Granites are water ices only half frozen without 

 much stirring, having a coarse icy texture. 



5. Frozen Punches are made by adding one or more 

 Uquors or cordials like champagne, maraschino, Jamaica 

 rum, etc., usually after the freezing is nearly or entirely 

 completed. 



The following classification has been adopted by Prof. 

 Mortensen at the Iowa Experiment Station:^ 



I. Plain Ice Creams. 

 II. Nut Ice Creams. 

 III. Fruit Ice Creams. 



1 Ames, Jowa Bui. 123. 



