The silver state. [volume] (Winnemucca, Nev.) 1909-1925, 1923-04-26
ICE CREAM MAKING
IN THE HOME
BY Gustav Whistler, Associate Pro-
lessor of Dairy Husbandry, Utah
Agricultural College

of all deserts, ice cream Is one of
the most popular. Whether summer
or winter, Il delicious dish of ice
cream topping off n regular dinner
makes a person feel that the meal Is
complete In every detail. There is
something fascinating about this re-
freshing and paltable food, whether
1t be plain, snow-white vanilla. or
rose-colored strawberry ice cream.
Most people do not think of ice cream
as food, but 1t not only adds pleas
ure to our diet as dessert or as
cooling factor on a hot day, but it
contains approximately 36 to 1919 of
total solids. These solids are chiefly
fat, sugar, and protein and are pres
cot in an easily digestible form. Ice
cream should not be looked upon as
an expensive food, because many
other foods cost great deal more
per 100 calories Of energy.
The per capita consumption of ice
cream In Utah is only approximately
Az lbs. per year as compared with
1917 lbs. and Is lbs. in Wisconsin
and Pennsylvania respectively. In
other words each person in Utah con-
sumed only dish of ice cream
day for 30 days out of the 365 days
In the year, figuring dish Of ice
cream weighing % ounces. Certain
ly the consumption OF this nutritious
and palatable food should be increas-
ed.
home 1t is absolutely necessary to
have some first class cream. The
cream should be sweet and free from
undesirable taints. The cream should
be moderately rich and preferably be
pasteurized and aged. Pasteuriza-
ton is the heating of the cream to a
temperature of 145' F., holding at
this temperature for 80 min. stirring
occasionally, and then cooling quick
ly. The cream should be aged at
low temperature, preferably 40 Fab.
for "a to SO hours. The reason for
ageing is that the viscosity of the
cream when 24-36 hours old while
still sweet is increased and so The
shipping quality Of the cream is i'm
proved. Sugar and flavoring can
now be added and the mixture is
ready for the freezing process. II
fruit is used 1t should be added to
freezer when the freezing process is
half completed SO as to prevent the
fruit from settling to the bottom. The
temperature OF the mix should be
about 40 to so Fab. before placing 1t
in the freezer, but II 1t is impossible
to get the temperature down place
the mix in the freezer surround this
with ice and salt and turn the ham
die slowly for few minutes. When
the temperature is thus reduced the
speed may be increased. Whipping
or swelling takes place chiefly at ~
to 30 Fab, and If the mix is In the
proper physical condition this swelling
may amount to 25 to 500 of the mix.
All receipts are for l gal. finished
produced unless otherwise stated.
I. Plain Vanilla Ice Cream
rs qts. of 1870 cream.
Is OF. sugar.
l 70 OF. vanilla.
Put ingredients together adding
vanilla last, mix and freeze.
2. Chocolate Ice Cream
2.5 OTIS. of 1870 cream.
Ii OF. sugar.
1/3 OF. vanilla.
Weigh out cocoa and mix with su.
gar equal parts. Add water to make
stiff paste. Cook in double boiler
until smooth syrup is formed. Run
this into cream. Add vanilla last and
mix and freeze.
8. Golden Parfalt
IN qts. 1870 cream.
~ lbs. sugar.
Yolks of 10 eggs.
Stir egg yolks into " of cream and
heat slowly to 1902 F., then cool.
q. Lemon Milk Sherbet
" cts. milk.
Y pint of lemon juice (mix lem.
mon juice with sugar.
6 egg white, whipped.
Stir this into milk Strain all into
freezer and stir in beaten egg whites
and freeze.
5. Lemon Ice
Same rrle and directions rs for
milk sherbet except use water in
place of milk.
r. NsseaIroda D,,odinc
III qts. 1870 cream.
TX lbs. sugar.
10 eggs.
3 or. pineapple
l pit. marachino cherries
9 OF. walnut meats.
1/3 OF. vanilla.
Stir egg yolks into N of cream and
heat slowly to 1907 +. Beat white
into the other half Of cream. Mix
cream. sugar. and flavoring together
and freeze. When partly frozen add
mixture Of ground fruit and nuts.
7. Strawberry Mousse (Make qt.)
l pit. whipping cream.
2 or. sugar.
OF. strawberry syrup.
Whip cream. Add sugar to straw.
berry syrup and beat into cream
Pack In ice and salt to freeze. Add
Juice of l lemon to strawberries
syrup. Color to characteristic straw,
berry color.