ICE CREAM MAKING 537 



Speed 



It is very convenient in freezing ice cream to be able to use 

 two quite different speeds. This is especially the case when it 

 is necessary to freeze a cream which is started at ordinary room 

 temperature, 68°. When this condition obtains, the freezer 

 should be turned comparatively slowly when the internal fixtures 

 have a motion equivalent to say 50 to 60 revolutions a minute 

 for some five to eight minutes, or even much more slowly as 

 indicated on the next page, until the temperature of the mix 

 is below the churning point, or has reached, say, about 40°. 

 Then the speed should be increased until the internal fixtures 

 have a motion equivalent to about 175 to 200 revolutions a 

 minute. This more rapid motion is necessary for the proper 

 beating or whipping of the cream during the short time that such 

 action can avail. If turned slowly throughout the entire pro- 

 cess, the swell is very small and the texture coarse. If turned 

 rapidly from the outset there is great danger of churning. The 

 disks or other cooling apparatus of the continuous freezers 

 which have a constant speed should be well cooled before the 

 cream is admitted. 

 Cream churning in the freezer. 



Not infrequently, especially when ice cream is made at 

 home, lumps of butter form in the cream or on the dasher. This 

 is caused by the warm, and often rich, cream being agitated too 

 rapidly in the freezer before it has had time to cool past the 

 churning point. If the cream is to be put in warm or at least 

 not real cold, the turning should be relatively slow during the 

 first eight to ten minutes. There is, furthermore, nothing to be 

 gained by rapid turning at the outset. One revolution of the 

 crank every half minute is ample for eight to ten minutes, or 

 until the first indications appear of the machine laboring or 

 running harder, at which time it will be understood fhat the 

 mixture has reached that temperature where it may be whipped 



