CHAPTER XV. 



MAKING AND MARKETING ICE CREAM. 



For the best quality of ice cream use cream containing 

 about 20 % butterfat. Put the cream into a tin 

 can and pasteurize it as follows : Place the can in hot 

 water and stir slowly, but constantly, while heating. As 

 soon as the temperature reaches 

 150° F. remove the cream from 

 the hot water and let it stand 

 at room temperature from ten 

 to fifteen minutes, then cool 

 quickly to near the freezing tem- 

 perature. 



Pasteurization improves the 

 quality of the ice cream, giving 

 it a much smoother body, and 

 also destroys practically all of 

 the bacteria. 



Vanilla Flavor. Vanilla is 

 the most popular of ice cream 

 flavors. The best vanilla flavor 

 is obtained by using the best 

 Mexican vanilla bean. Not only 

 does this bean give the best 



0^1,., ,1 .1 1 tr I^'ig. 44. — Vanilla Beans, 



avor, but it costs less than half 



as much as the vanilla extracts. The best beans are very 



oily and pliable, about nine inches long, very fragrant 



and closed, leaving none of the seeds exposed. 



The flavor is prepared by cutting the beans in small 



101 



