FREEZING THE MDC 157 



Stopping Point. — When frozen to the consistency of 

 thick syrup the ice cream is dipped or poured out into pack- 

 ing cans, which have been previously iced. Care should 

 be exercised in the transfer to avoid expelling the in- 

 corporated air. When the ice cream is put into packing 

 cans that are not standing in ice, the relatively warm can 

 melts some of the cream. This, when refrozen, is coarse 

 and icy. Where hardening rooms are used, this is avoided 

 by placing the packing cans in the hardening room for a 

 while before filling. Twelve to twent}--four hours after 

 being frozen the ice cream will be found to have a better 

 and more uniform flavor because of the blending of the 

 several flavors into one. 



Hardening. — To prepare ice cream for deUvery, it 

 must be thoroughly hardened. This can be accompHshed 

 only by lowering the temperature of the product to from 

 14° to 17° F. The hardening may be done in the packing 

 tubs that are used for dehvery, setting the cans of ice 

 cream in a tank of brine or in a room cooled by artificial 

 refrigeration. 



Just before being sent from the factory, the ice cream 

 must be re-iced. The space around the can should be well 

 fJled, and the top weU covered with the ice and salt mix- 

 ture before the ice cream is shipped. Some manufacturers 

 cover the can and tub with a blanket and finally with a 

 neatly fitting oil cloth. 



Returned Goods. — It is a good rule never to aUow 

 melted ice cream to be returned to the factory; but at 

 times this cannot be avoided. A total loss may be pre- 

 vented by churning such melted ice cream. Butter made 

 from such cream makes satisfactory cooking butter. The 

 melted ice cream should be mixed with skim milk and re- 

 skimmed on a separator; a starter should then be added to 

 the cream and the whole ripened and then churned as usual. 



