EXERCISE NUMBER XII PARFAIT OR FRENCH ICE CREAM

Freeze the following receipts as assigned and fill out report blank on opposite page.

Receipts:

No. 1.

40 pounds of 20% cream

10 pounds of sugar

4 ounces of vanilla extract

8 dozen eggs well beaten

Beat the egg yolks till smooth, add the sugar, and beat again till it is dissolved. Beat the whites to a stiff froth and stir into the yolks and sugar. Mix all with the cream and cook in a double boiler to a temperature of 180 degrees F. for 15 minutes. Cool to 40 degrees F., add vanilla and freeze.

No. 2.

40 pounds of 28% cream

10 pounds of sugar

4 ounces of vanilla extract

8 dozen eggs well beaten

2 quarts crushed strawberries

Beat whole eggs together, add to the mix and freeze, or the whites may be beaten separately if desired and added after the mix is partly frozen.

No. 3.

40 pounds of 25% cream

12 pounds of sugar

4 ounces of vanilla extract

4 pounds chopped walnut meats

yolks of 8 dozen eggs

Beat the egg yolks till smooth, add the sugar and beat again. Then add to the cream and cook in double boiler to 180 degrees F. for 15 minutes. Cool, add the balance of the mix and freeze.

EXERCISE XII 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: