80 
LABORATORY MANUAL 
SERIES C. 
Ice Cream. 
Materials necessary for 10 students: 
l—1 gallon ice cream freezer (hand power). Materials to make 
y 2 gallon “mix” in the proportion of any of the “mixes” 
given in the exercise. 
75 lbs. — Ice. 
15 lbs.—Coarse salt. 
1 — Thermometer. 
1 — Pail. 
1—Large spoon. 
Hot water. 
EXERCISE NO. 6 
Object: To become acquainted with the manufacture of ice cream. 
Procedure: To make ice cream commercially involves expensive equip¬ 
ment and considerable knowledge regarding the proper prep¬ 
aration of “mixes.” This exercise will take up the preparation 
of ice cream for the home, but under observations, data applica¬ 
ble to the commercial manufacture of ice cream will be called 
for. 
A. Ice cream may be defined as a frozen product made from cream, 
sugar, with or without flavoring and filler. A common classi¬ 
fication of ice cream is as follows: 
(1) Plain ice cream. 
(2) French ice cream or pudding (contains eggs and is usually 
cooked before freezing). 
(3) Fruit and nut ice cream. (Plain ice cream with fruit or 
nuts added after freezing). 
(4) Bisque ice cream. (Plain ice cream with ground up cookies 
or cake). 
(5) Mousse. (W hipped cream heavily flavored with candied 
fruits and nuts and hardened in a packer). 
(6) Sherberts or water ices. 
B. Some basic recipes for approximately 2^ gallons of frozen ice 
cream. 
Plain ice cream: 
l^gsl. 18% cream. 
2 pounds sugar. 
1 oz. vanilla extract. 
2 oz. gelatine or y 2 oz. ice cream powder. 
Formula for French ice cream: 
1 1 / 2 gal. 18% cream. 
2 pounds sugar. 
6 eggs (whites and yokes beaten separately). 
1 oz. vanilla. 
All may be cooked and cooled before freezing. 
C. Freezing the ice cream. 
(1) Cool mixture to below 40° F. The freezer may be turned 
slowly at first to cool the mix. 
