Ice Cream 45 



How to Freeze Ice Cream. 



The freezer has a dasher with scrapers revolving 

 in the center and a jacket around the outside in 

 which cold brine is circulated. The rate of flow of 

 the brine is determined by the pump, and after it is 

 once regulated should be constant. The temperature 

 of the brine may vary within wide ranges, though 

 the best results are obtained when it is from -\-6° 

 to +10° F. Temperature is an extremely im- 

 portant factor in connection with the making of 

 ice cream. If the brine is too warm the cream will 

 churn instead of freeze, and there will be chunks 

 of butter in the ice cream. If the brine is too 

 cold, the ice cream freezes too fast and then it is 

 difficult, if not impossible, to obtain the swell. 



Care in freezing is of the utmost importance be- 

 cause it affects both the quality of the ice cream and 

 the swell. If the desired swell is not obtained, the 

 business will be a failure. The rate or time to 

 freeze depends upon the following factors : 



1. Temperature of brine. 



2. Rate of flow of brine. 



3. Temperature of materials when put into freezer. 



4. Materials in mix. 



5. Speed of the freezer. 



The first three factors show the important part 

 that temperature plays in the freezing process. It 

 should take from 12 to 20 minutes to freeze a 

 batch of good ice cream. 



By " swell " is meant the increase in volume of 

 the ice cream over the mix. This increase is due to 

 the incorporation of the air. The factors affecting 

 swell may be divided into two general classes : kind 

 and preparation of materials used and method of 

 freezing. 



