The Oakley herald. [volume] (Oakley, Idaho) 1908-1961, 1923-05-04
ICE CREAM MAKING
IN THE HOME
BY Gustav Whistler, Associate Pro-
fessor Of Dairy Husbandry, Utah
Agricultural College

|
or winter, delicious dish of ice
cream topping Off q regular dinner
makes 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 a food, but 1t not only adds pleas
ure to our diet as a dessert or as
cooling factor on hot day, but 1t
contains approximately 36 to 400 OF
total solids. These solids are chiefly
fat, sugar. and protein and are pres
ent In an easily digestible form. Ice
cream should not be looked upon as
an expensive. food, because many
! other foods cost a 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 a dish OF Ice cream
day for 80 days out of the 36o 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.
In making good ice cream In tho
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
temperature of 145s f., holding at
this temperature for 80 min. stirring
occasionally, and then cooling quick
ly. The cream should be aged at q
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 it should be added to
freezer when the freezing process is
half completed so as to prevent the
fruit from settling 10 the bottom. The
temperature OF the mix should be
about 40 to so Fab. before placing 1t
In the freezer, but If it 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 a few minutes. When
the temperature is thus reduced the
speed may be increased. Whipping |
or swelling takes place chiefly at 81
to 30 Fab, and II the mix is In the
proper physical condition this swelling |
may amount to % to 500 of the mix.
All receipts are for 1 gal. finished 1
produced unless otherwise stated.
1. Plain Vanilla Ice Cream
rs OTIS. of 1870 cream.
Ii OF. sugar.
1/3 OF. vanilla.
Put ingredients together adding |
vanilla last, mix and freeze.
2. Chocolate Ice Cream
rs OTIS. of 1870 cream.
ID OF. sugar.
! 70 OF. vanilla
Weigh out cocoa and mix with SUI
stiff paste. Cook In double boiler
until smooth syrup Is formed. Run
this into cream. Add vanilla last and
mix and freeze.
8. Golden Parfait
TX OTIS. 1870 cream.
TX lbs. sugar.
Yolks of 10 eggs.
Stir egg yolks into " Of cream and
heat slowly to 1907 f., then cool.
4. Lemon MIX sherbet
1h OTIS. milk.
Y pint of lemon juice (mix lem
mon juice with sugar..
9 egg white, whipped.
Stir this into milk. Strain all into
freezer and stir in beaten egg whites
and freeze.
). Lemon Ice
Same rule and directions as for
milk sherbet except use water In
place of milk.
5. Nesselrode Pudding
III OTIS. 1872 cream.
IL lbs. sugar.
10 eggs.
OF. pineapple
/ pit. marachino cherries
OF. walnut meats.
1 10 OF. vanilla.
Stir egg yolks into u Of cream and
leat slowly to 1907 II. Beat white
INTO the other half of cream. Mix
ream. sugar. and flavoring together
md freeze. When partly frozen add
mixture of ground fruit and nuts.
:. Strawberry Mousse make I qt-)
pit. whipping cream.
2 OF. sugar.
4 OF. strawberry syrup.
Whip cream. Add sugar to straw