EXERCISE NUMBER VIII NUT ICE CREAM
Reading edition
Freeze nut ice creams as assigned, using the formula given below. Fill out the record blank on opposite page.
Flavors: Walnut, filbert, almond and pistachio.
It is better if all of these, except the walnuts, are blanched before using by scalding with boiling water and removing the skins.
Prepare the nuts by running them through a meat chopper and add to the ice cream after it freezes enough to begin to thicken.
Receipt:
40 pounds of 20% cream
8 pounds of sugar
2 ounces of vanilla extract
4 ounces of gelatin in 4 pounds water
3 pounds of nut meats
If pistachio nuts are used, color the ice cream a pale green.
EXERCISE VIII 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: