CREAM FOR ICE-CREAM MAKING 141 



cream maker desires a thick, viscous cream, so he generally 

 objects to pasteurization. It has been found that when 

 cream is allowed to stand at a low temperature (about 

 40° F.) for 24 hours after pasteurization, it yields as large 

 a voliune of good bodied ice cream as does raw cream kept 

 under similar temperature conditions for the same length 

 of time. Hence pasteurized cream may be used successfully 

 in ice-cream making, if it is allowed to reestabhsh its 

 viscosity. 



Aging and Cooling. — It is a recognized fact among ice- 

 cream makers that, in order to obtain the proper jdeld and 

 texture, it is necessary to hold the cream over night, and 

 even for 24 hours, at a low temperature before freezing. 

 During this time its viscosity is greatly increased. It is 

 especially important to age pasteurized cream in order to 

 secure good results. Cream that is to be held for 24 hours 

 must be kept cold, first, in order to prevent souring, and 

 second to increase the viscosity. Cream with such charac- 

 teristics produces ice cream which has better body and tex- 

 ture. Just as butter has a better grain and body if the 

 cream is held at a low temperature for two or more hours 

 before churning. 



When aging cream, the aim should be to keep it as cold as 

 possible without freezing. This can be done most readily 

 by placing the cans of cream in a well-covered and well- 

 insulated tank containing a mixture of water, ice and some 

 salt. 



Fat Content. — From the quality standpoint, the ideal per 

 cent of fat in cream for ice-cream making is about twenty, 

 (before the sugar, etc., is added, or fourteen to seventeen 

 per cent in the mix). A much richer cream than this is 

 likely to be too rich and buttery. Some people like the 

 flavor of extra rich cream, but most prefer ice cream of 



