EXERCISE NUMBER IX BISQUE ICE CREAM

Freeze bisque ice cream after the base formula given below, using such of the following flavors as are assigned. Fill out the record blank on opposite page.

Flavors: Macaroons, sponge cake, grapenuts, and Nabisco wafers.

Receipt:

40 pounds of 20% cream

8 pounds of sugar

3 ounces of vanilla extract

4 ounces of gelatin in 4 pounds water

5 pounds pulverized bread product.

Any bread product used should be dried sufficiently so that it may be easily crushed into fine crumbs. If perpendicular freezer is used, do not add the crumbs until the ice cream freezes enough to begin to thicken.

EXERCISE IX REPORT

Date_________________________ Receipt Number_______________

CREAM: ICE CREAM:

Age _______ Gallons _______

Acidity _______ Weight per gallon _______

Temperature _______

SWELL:

STANDARDIZATION: Gallons________ Per cent. _______

Per cent fat in cream _______

Per cent fat in milk _______ FREEZING:

Standardize_______ pounds Freezer used _______

of cream testing _______ Pounds ice used _______

per cent fat. Pounds salt used _______

TIME:

Of starting freezer _______

That mix reaches 30° F _______

Required to reach 30° F _______

That freezing is completed _______

Total time required to freeze _______

Give proportion.

x = the pounds _______

Pounds of cream used _______ TEMPERATURE:

Pounds of milk used _______ Of mix entering freezer _______

Of brine when mix reaches 30° F _______

MIX: Of ice cream when removed _______

Pounds _______ Of brine at this time _______

Gallons _______

Weight per gallon _______

Per cent fat it should test _______

Was gelatin used? _______ By method 1, 2 or 3? _______

In milk or water? _______

Remarks:

Comments on ice cream after it is hardened: