IS8 DAIRY TECHNOLOGY 



If the melted cream is of good flavor and fresh, it may 

 be refrozen. 



Fancy Ice Cream. — The most common of the fancy ice 

 cream is brick, made up of several layers. These bricks are 

 usually made up of three differently colored layers. Red, 

 white and chocolate are common colors. The molds are 

 of various sizes, such as one pint, one quart, etc. The molds 

 are also of two kinds, those having a loose cover, both on 

 top and bottom, and those having only the top cover loose. 



Small or individual molds are also manufactured rep- 

 resenting fruits, animals, soldiers, etc. Ice-cream molds 

 of this kind are in demand especially for children's parties. 

 If cream is colored in this connection it should imitate as 

 nearly as possible the object it is supposed to represent. 



To make the layer ice cream, about one-third of the 

 mold is filled, say, with white ice cream. This is smoothed 

 on the surface, then another third of the mold is filled with 

 chocolate or dark-colored ice cream. This is smoothed off, 

 and finally the last third of the mold is filled with the red 

 ice cream. This is leveled off even with the top edge of the 

 mold and the cover put on. Sometimes a sheet of paraffined 

 paper is laid on the top of the ice cream before the cover 

 is put on. This is perhaps most desirable when the mold 

 is old and loose around the edge. 



When the mold is filled and the cover is on, tie string 

 around the mold to hold the cover tight. 



Place the mold at once in a freezing temperature. This 

 may be on shelves in a hardening room, or in a mixture of 

 crushed ice and salt. If the latter, the mixture should 

 rest on a perforated board to allow the brine to drain 

 through into a lower jacket. The brine is cold and should 

 be retained in the cooling tank or box. The box should 

 be provided with a cover. 



