l02 MARKET DAIRYING 



pieces and grinding them with loaf sugar. Immediately 

 after grinding, the vanilla sugar is bottled and corked 

 and set aside until ready for use. On an average one and 

 one-half beans are required per gallon of cream. 



Vanilla Ice Cream.- In pasteurizing, as soon as the 

 temperature reaches 150° F. add sugar at the rate of one 

 and three-fourths pounds per gallon of cream. This 

 amount includes the vanilla sugar. Next add the vanilla 

 sugar, thoroughly mix, and just before cooling, strain 

 through one thickness of cheese cloth if the seeds are to 

 be retained in the cream, and 'through four thicknesses if 

 they are to be excluded. The sugar will dissolve much 

 more quickly and the flavor will be more thoroughly ab- 

 stracted from the ground beans when both are added 

 while the cream is still hot. Hot cream also strains far 

 more quickly than cold. 



Freezingi Crush ice to moderate fineness in a strong 

 wooden box with a heavy round stick shaped like a potato 

 masher. Pack this around the freezing can, using three 

 parts of ice to one of ice cream salt. Start the freezer 

 as soon as the cream begins to freeze to avoid crystals. 

 There is danger of churning the cream when the freezer 

 is started while the cream is still warm. As soon as it 

 becomes difficult to turn the freezer longer, remove the 

 beater, scrape all cream from it and pack the cream closely 

 in the can. The cream may now be packed at once into 

 small retail packing cans, or the brine may be removed, 

 more crushed ice and salt added, and the cream kept in 

 the freezer until needed for packing for retail trade. 



Lemon Ice Cream. In making lemon flavored ice 

 cream use the best paper-wrapped lemons, free from any 

 signs of decay. Wash the lemons lightly in cold water 

 and grate off the outer, yellowish portion of the rind. 



