ICE CREAM MAKING 521 



preferred to that made with the 25 per cent cream. All of 

 these had good body. Upon reaching the lot made from 18 per 

 cent cream, a weakness of the body was very apparent and the 

 spiny condition due to water crystals began to appear. The 

 12 per cent goods were very weak; and everything made from 

 milk or skim-milk was what might be termed coarse, spiny 

 slush. An 18 per cent fat-content should be considered the 

 minimum when making plain ice cream. 

 Age. ^ 



Without endeavoring to enter on the causes which underlie 

 the change brought about by aging cream, which is at best but 

 poorly understood at present, it is a fact that cream and milk do 

 in small measure clot upon standing, in somewhat the same 

 manner as does blood ; that milk is more viscid after some hours 

 of standing than when freshly drawn, even at the same tempera- 

 ture (the acidity remaining the same), and considerably more 

 viscid after having been held cold for twenty-four hours. 

 Cream likewise possesses a greater viscosity if it is held for at 

 least six and preferably for twenty-four hours before it is used 

 in making ice cream. This is especially the case if it is held 

 cold in the interim. 

 Holding temperature. 



Inasmuch as increased viscosity favors an increase in yield, 

 it follows that cream intended for ice cream making should be 

 held at a point close above freezing. This is for several rea- 

 sons : At this temperature it remains sweet and usable longer 

 than if held warmer; its viscosity is increased, thus favoring 

 the production of a good and uniform swell in the finished article ; 

 and, because of the thorough hardening of the butter-fat which 

 the prolonged chill induces, a better body is attained. It is well 

 known to butter-makers that the butter-fat in the cream needs 

 several hours of thorough chilling prior to churning, if good 

 body and grain are to be attained ; that butter made from cream 

 churned immediately after cooling will be much softer in body 



