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An ice cream laboratory guide

Chapter 12: EXERCISE NUMBER V FREEZING PLAIN ICE CREAM
By W. W. Fisk
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About This Book

A laboratory manual guides students through the scientific manufacture of frozen desserts, combining equipment descriptions, sanitation practices, and stepwise laboratory exercises. It explains methods for standardizing mixes and testing fat and solids, the use of stabilizers, and principles of freezing, hardening, and measuring swell (overrun). Practical recipes and procedures cover plain, fruit, nut, custard, parfait, and molded products, ices and sherbets, and related preparations; supplemental exercises address microbial counts, gelatin testing, varying ingredients and processing treatments, judging criteria, and visits to commercial plants for applied observation.

EXERCISE NUMBER V
FREEZING PLAIN ICE CREAM

Freeze ice creams after the following formulas, which may be reduced to suit the capacity of the freezer used. Eight pounds of whole condensed milk may be substituted for eight pounds of the cream if desired. Fill out the record blank on opposite page.

  • No. 1.
  • 40 pounds of 20% cream
  •  8 pounds of sugar
  •  4 ounces of vanilla extract
  •  4 ounces of gelatin if desired (See page 21)
  •  
  • No. 2.
  • 40  pounds of 20% cream
  •  8  pounds of sugar
  •  2  ounces of vanilla extract
  •  4  ounces of gelatin if desired (See page 21)
  •  1¼ pounds cocoa dissolved in four pounds of
  • boiling water with one pound of sugar.
  • (Chocolate may be used.)
  • Cinnamon to taste if desired.
  •  
  • No. 3.
  • 40 pounds of 20% cream
  •  8 pounds of sugar
  •  2 ounces of vanilla extract
  •  2 pounds of coffee
  • (boil, strain and use enough to flavor to taste)
  • 4 ounces of gelatin if desired (See page 21)
  •  
  • No. 4.
  • 40 pounds of 20% cream
  •  8 pounds of sugar
  •  1 pint of creme de menth syrup
  •  4 ounces of gelatin if desired (See page 21)
  • Color pale green.

EXERCISE V 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: