PREPARING THE MLX, FILLERS AND BINDERS 145 



2. The extract flavorings are used largely in commercial 

 ice-cream making, chiefly because they are easily obtained, 

 relatively cheaj), and can be stored without spoihng. 

 Some ice-cream makers claim that some of these extract 

 flavorings impart disagreeable flavors to the ice cream. So 

 far as the authors' experience goes, this claim cannot be 

 substantiated, The poorer grades of extracts should never 



Fl(-,. :;2. — Tlu- ]\Iillfr lie cream inixcT. 



be used. Supply houses keep se^•eral grades, and the best 

 grade of flavoring extracts should in\'arial)ly be added to 

 the cream. The amount of flavoring extract to be used 

 depends upon the degree of concentration of the extract. 

 If the best extract is secured, one ounce to one gallon of 

 cream or two small tablesiioonfuls for e^•er\' gallon of cream 

 used is about the proper amount. The extract should 

 ordinarily not be added until just previous to putting the 

 mix into the freezing can. Especialh- is this important 



