EXERCISE NUMBER XXIV FREEZE ICE CREAM FROM RAW, PASTEURIZED, EMULSIFIED AND HOMOGENIZED CREAM
Reading edition
Note effect on swell and quality of ice cream.
In order to have the ice cream in condition to make easy comparison, it should all be made after the same receipt.
40 pounds 20% cream
8 pounds sugar
4 ounces vanilla extract
4 ounces gelatin in 4 pounds water
With sufficient fresh cream to make four batches of ice cream, divide the cream into four equal parts.
I. Freeze one part directly.
II. Pasteurize one part and freeze.
III. Emulsify one part and freeze.
IV. Homogenize one part and freeze.
If desired all may be aged before freezing.
Fill out record blank on opposite page.
EXERCISE XXIV REPORT
Batch Number 1 2 3 4
Pounds of Mix
Gallons of Mix
Temperature of Mix
Time of Starting Freezer
Time of Stopping Freezer
Temperature of Ice Cream
Gallons of Ice Cream
Gallons of Swell
Per Cent of Swell
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