144 



DAIRY TICCIINOLOGY 



for home use, in a small way, cruslied fruits are to be pre- 

 ferred. DuriiiLi; the season that ire eream is juanufaetured 

 on a small seale, fresh fruits are usually ol)tainahle. A)>out 

 two ounees of erushed fruit to eaeh pound of eream will be 

 found to produee the proper llax'or. The amount will vary 

 a little aeeordini; to the likes and dislikes of the consumer 

 and according: to the degree of concentration of the fruit. 





Imi;. ,51. — The \\'i/.:inl ii 



ream niixcr. 



The crushed fruit may be added to the cream just pre- 

 vious to puttiu!.,^ it into the free/,iii,L;' can, but al this liiue 

 there is some dan^'cr of coa^uiatinL:; the creaiu. Tlu' acid 

 in the fruit alTcits the cream to sume extent. It is pref- 

 erable to add the crushed fruit and juice to the ice cream 

 after it has been partially frozen. y\s it hcRins to appear 

 thick, the freezer is stopped and the crushed fruit added. 

 At this stage, the ice cream is not so stiff that the fruit 

 cannot be [properly mixed with it and there is httle or no 

 danger of coagulating the cream. 



