ICE CREAM MAKING 513 



but careful and repeated tastings by many persons proved that 

 the unbiased consumer prefers a cream containing salt at the rate 

 of half a teaspoonful to a gallon of mixture to a cream which is 

 not thus modified. The taste of the salt as such does not be- 

 come evident until a much larger quantity is used. However, 

 although the addition of a small quantity tends to deepen and 

 to enrich the flavor of ice cream, it should be used with care, 

 if regularly at all, for the reason that even a slight excess does 

 much damage. 



Ice cream is not at its best until it has stood from twelve to 

 twenty-four hours to ripen. This term, "to ripen," as used in 

 this connection is meant to cover the commingling, the blending 

 together of all of the many flavors naturally present in or arti- 

 ficially added to the product. When freshly made, each separate 

 flavor may be distinguished and singled out. But after having 

 stood for twenty-four hours, all of these flavors tend to blend 

 to a considerable degree into a single flavor, the value of which 

 depends on the quality of the several ingredients used. 

 Body. 



The words "body "and "texture" are used in ice cream mak- 

 ing to mean two quite definite things. "Body" is synonymous 

 with structure or substance. It refers to the entire mass as the 

 unit. "Texture," on the other hand, has to do with the finer 

 make-up of the article. 



A firm, mellow, but not hard or rubbery, body is a feature 

 to be sought in ice cream work. Milk solids are the best 

 body-giving materials used. When in plentiful amounts the 

 general firmness of the finished article is assured ; but when 

 scanty, its body becomes weak and mushy, unless otherwise re- 

 enforced. A 25 per cent cream affords an excellent body. An 

 18 per cent cream should be deemed the minimum, for its product 

 will begin to betray weakness. A cream testing 22 per cent fat 

 before the sugar is added will meet most requirements of regular 

 work, so far as quality (body) is concerned. 



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