CHAPTER XVIII. 



FORMULAS. 



Vanilla Ice Cream. — Formulas for ice cream may be 

 obtained from various sources, and are of infinitely great 

 variety. A standard vanilla ice cream that gives general 

 satisfaction is made as follows: 



45 pounds i8-per-cent cream. 

 8 pounds sugar. 

 4 ounces vanilla extract. 

 4 ounces gelatine. 



This will make ten gallons of ice cream testing 15.1 

 per cent fat. One of the commercially sold fillers may be 

 substituted for the gelatine. These should be used accord- 

 ing to directions and according to body desired in the ice 

 cream. 



This vanilla ice cream may be used as a stock cream for 

 making small batches of other flavors. For instance, if 

 a small quantity of chocolate ice cream is desired, it can 

 be made by taking out the required amount of vanilla ice 

 cream (mix) and adding the chocolate syrup to it. 



Nut ice creams are commonly made by exactly the 

 same formula as the vanilla, except for the addition of 

 nuts. The huts should not be added until the cream is 

 partly frozen. This prevents settling of the added nuts. 



Any ice cream in which a syrup or liquid flavoring is 

 used may be made from the above formula, but, in some 

 instances, more sugar will be necessary and the vanilla 



will be omitted. 



160 



