ICE CREAM MAKING 525 



from 3000 to 5000 pounds to the square inch, so breaks up the 

 fat globules in the milk or cream as almost absolutely to prevent 

 all cream from rising. It also makes it extremely difficult or 

 impossible to do thorough skimming even by centrifugal force ; 

 neither may the cream be churned. But its viscosity is greatly 

 increased, a change in character which obviously lends itself 

 particularly well to ice cream making. 



This process enables the ice cream maker to use a cream 

 carrying from 16 to 17 per cent fat, and to secure in his final 

 product a body and texture fully equal to that produced by the 

 ordinary unhomogenized 22 per cent and 25 per cent creams. 

 If homogenized cream is used alone, the results are often dis- 

 appointing. If, however, -J to ^ of the total quantity of 

 cream used is homogenized, while the remaining portion consists 

 of normal rich, raw cream, the results are almost sure to be 

 satisfactory. The addition of even a small quantity of a cold 

 twenty-four hour old milk to homogenized cream materially 

 improves its ice cream making qualities. Cream homogenized 

 at about 175° possesses a peculiar clinging flavor, resembling 

 that of starch. This peculiar effect impairs the eating quality 

 of the product, unless it is allowed time in which to overcome it. 

 This recovery is secured in a couple of days, whether the homog- 

 enized and pasteurized product is held cold as cream or is made 

 up into ice cream and then held. Moreover, the evidence thus 

 far obtained seems to indicate that no condensed milk is needed 

 to produce body when homogenized cream is used ; in fact the 

 addition of only a single quart of condensed milk to 10 gallons 

 of 16 per cent homogenized cream made an article possessing too 

 much body. Ice cream made of 9 gallons of homogenized cream 

 testing 16 per cent fat, and 1 gallon of plain 18 per cent cream, 

 with sugar and flavor, proved superior in body, texture and in 

 general creaminess to that ordinarily produced with 10 gallons 

 of 18 per cent cream and 2 quarts of condensed milk, both con- 

 taining gelatin in equal proportions. 



