CHAPTER XVI. 



PREPARING THE MIX. FILLERS AND BINDERS. 



Flavor. — The flavor of ice cream is dependent chiefly 

 upon three things: the cream itself, the flavoring extract 

 or fruit added, and the sugar. 



The necessity for good-flavored cream for ice-cream mak- 

 ing has aheady been discussed. 



The kinds of flavoring extracts that may be used are 

 too numerous to mention. The quantity wiU depend upon 

 the brand used. The concentration of extracts varies 

 widely, and it is notable that the same firm occasionally 

 makes single, double and triple strength extracts. Hence 

 it is a good practice to find one suitable extract and use 

 that brand exclusively; but most important of all is to 

 have the very highest quality of extract that can be ob- 

 tained. The different kinds of flavoring substances may 

 be grouped as follows: 



1. Crushed fruits with their juices. 



2. Extract flavorings. 



3. Sweetening. 



I. The crushed fruits of the various kinds are at all 

 times to be preferred. These, however, are not always 

 obtainable, and when out of season they are expensive. 

 For these reasons, the crushed fruits cannot always be used 

 for flavoring ice cream. The extract flavorings are used 

 largely in connection with the manufacturing of ice cream 

 on a commercial scale. When ice cream is manufactured 



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