EXERCISE NUMBER X MAKING BRICKS AND FANCY MOULDED ICE CREAMS

Freeze the following plain ice creams as assigned. Freeze in the order given. Fill out record blank on the opposite page and make bricks and molds of the ice cream as directed below.

Receipts:

No. 1.

40 pounds of 20% cream

8 pounds of sugar

5 ounces of gelatin in 4 pounds water

4 ounces of vanilla extract

No. 2.

40 pounds of 20% cream

8 pounds of sugar

5 ounces of gelatin in 4 pounds water

1 quart pulped strawberries

4 ounces strawberry extract

Color pink

No. 3.

40 pounds of 20% cream

8 pounds of sugar

5 ounces of gelatin in 4 pounds water

3 ounces of vanilla extract

1¼ pounds chocolate with 4 pounds of water and

one pound of sugar (cocoa may be used if desired).

Fill the outside of a few center mold bricks with vanilla ice cream. Harden in a salt and ice mixture one part salt to two parts of ice. When hard withdraw the center mold and fill with the strawberry or chocolate ice cream. Again pack in salt and ice to harden.

Fill a few fancy individual molds and pack in the salt and ice mixture till hard.

Each student should make a 3 layer tri-colored brick. First prepare the molds, attach your name and pack in salt and ice to become thoroughly cold. As the vanilla ice cream is drawn from the freezer fill each mold one third full and pack in the salt and ice mixture, so that it will be hardened by the time the strawberry ice cream is ready to be drawn off. Then fill another one third with the strawberry. Finish filling with the chocolate, being sure to have the brick so full of soft cream that no brine can enter under the lid. Care should be taken each time to have the bricks set level in the salt and ice.

EXERCISE X 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: