ICE CREAM MAKING 543 



at the left "35% cream." The figures at this point show the weights 

 (lb.) or measures (pints) of 35% cream (2.3) and skim-milk (1.7) 

 needed to make 2 quarts or 4 pounds of a 20% cream. 



Testing ice cream for fat 



Carefully weigh 18 grams of a well-melted (but not over- 

 heated) and mixed sample of ice cream into a 30 per cent cream 

 bottle. To this, add 4 or 5 c.c. of lukewarm water. Now add 

 ordinary sulfuric acid, a little at a time, thoroughly mixing the 

 fluids with each addition. Little more than half and seldom as 

 much as two-thirds the usual amount of acid is required ; and 

 not more than one-half of this amount should be used at the out- 

 set, and some little time should be allowed for it to act. If the 

 color is not yet that of strong coffee, add a little more acid, 

 shake and pause for a time. If still the color is too light, add 

 yet more acid. In this way the color is built up to the desired 

 point. When the contents of the bottle have assumed almost 

 the desired amber color, add 4 or 5 c.c. of cool water to check 

 the further action of the acid. The test is thereafter conducted 

 as would be an ordinary cream test, care being taken that the 

 machine does not become too hot during whirling. If this 

 scheme is carefully followed, particularly in the matter of the 

 slow and gradual addition of the acid, the fat should appear in 

 the neck of the test bottle of a clear, light brown color and dis- 

 tinct from the solution below. When this distinct, clean-cut 

 condition has been obtained, the tester may feel sure, provided 

 the work has been in other respects carried out in accord with 

 the well-understood details of the Babcock method, that the 

 results will be reasonably accurate. 



ICE CREAM SCORE-CARDS 



Several score-cards have been suggested for judging the qual- 

 ity of ice cream, but the work is not yet well standardized and no 

 uniform score-card has been adopted. Baer, of the Wisconsin 



