EXERCISE NUMBER XI CUSTARD ICE CREAM
Reading edition
Freeze custard ice creams after the following receipts as assigned and fill out report blank on opposite page. Quantities given are for hand freezers.
Receipts:
No. 1.
6 quarts of milk
3 pounds of sugar
24 eggs
12 tablespoonfuls of cornstarch
6 tablespoonfuls of vanilla or to taste.
Put the milk over the fire in a farina or double water boiler. Moisten the cornstarch with a little cold milk so that it can be added to milk without lumping. When the milk is hot, add the cornstarch and stir until it begins to thicken. Beat the eggs and sugar together until light and then add them to the hot milk. Cook a few minutes, take from fire, flavor and cool and freeze same as ice cream.
Other flavors as coffee or chocolate may be made by substituting these flavors for the vanilla.
No. 2.
5 quarts milk
1 quart 30% cream
8 eggs
2½ pounds sugar
6 tablespoonfuls flour
1½ ounces of vanilla or to taste
Follow directions given for No. 1.
No. 3.
2 quarts 30% cream
4 quarts of milk
3 pounds of sugar
1½ quarts Minute Tapioca
yolks of 4 eggs
1 teaspoonful salt
4 teaspoonfuls lemon extract
2 teaspoonfuls rose extract
Cook the tapioca in two quarts of milk for 10 minutes, then add the rest of the milk, the sugar and salt. Cook ten minutes longer. Remove from fire and add the egg yolks well beaten. Then add the extract, cool, and freeze. When nearly done, add the cream previously beaten to stiff froth and finish freezing.
EXERCISE XI 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: