FREEZING THE MIX 159 



Allow the molds to remain here long enough to freeze 

 solid. The hard frozen ice cream can be removed from 

 the mold by dipping the mold and contents into cold water, 

 and by wiping the mold on the outside with a dry towel. 

 The ice cream may also be loosened from the mold by using 

 a case knife around the edges. 



Fat Content of Different Portions. — Some ice-cream 

 dealers claim that ice cream which has stood in a packer 

 for a week shows a differently distributed fat content than 

 at the beginning of the week. This observed difference 

 in the fat content in the different parts of the ice cream is 

 evidently due to the rising of the fat, through the partially 

 melted ice cream, and in some cases to the alternate freez- 

 ing and thawing, crowding a large per cent of the solids 

 toward the center. 



Washburn^ has found that the fat in semi-melted ice 

 cream rises somewhat. He tested portions of a can of ice 

 cream that had stood for one week in a mellow condition, 

 and found that the top portion of cream contained 28 per 

 cent fat, the middle 15 per cent and the bottom five per 

 cent. The same authority states that gelatine and gum 

 tragacanth had but little effect in preventing this rise of 

 fat. Fruit ice creams separated more quickly than the 

 plain flavors, due to the heavy fruit and rich syrup. 

 However, when the cream was properly hardened, and 

 held in that condition, the fat content of the different 

 parts did not change. 



' Vermont Bill. 155. 



