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An ice cream laboratory guide

Chapter 19: EXERCISE NUMBER X MAKING BRICKS AND FANCY MOULDED ICE CREAMS
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 X
MAKING BRICKS AND FANCY
MOULDED ICE CREAMS

Freeze the following plain ice creams as assigned. Freeze in the order given. Fill out record blank on the opposite page and make bricks and molds of the ice cream as directed below.

  • Receipts:
  • No. 1.
  • 40 pounds of 20% cream
  •  8 pounds of sugar
  •  5 ounces of gelatin in 4 pounds water
  •  4 ounces of vanilla extract
  •  
  • No. 2.
  • 40  pounds of 20% cream
  •  8  pounds of sugar
  •  5 ounces of gelatin in 4 pounds water
  •  1 quart pulped strawberries
  •  4 ounces strawberry extract
  • Color pink
  •  
  • No. 3.
  • 40 pounds of 20% cream
  •  8 pounds of sugar
  •  5 ounces of gelatin in 4 pounds water
  •  3 ounces of vanilla extract
  • 1¼ pounds chocolate with 4 pounds of water and
  • one pound of sugar (cocoa may be used if desired).

Fill the outside of a few center mold bricks with vanilla ice cream. Harden in a salt and ice mixture one part salt to two parts of ice. When hard withdraw the center mold and fill with the strawberry or chocolate ice cream. Again pack in salt and ice to harden.

Fill a few fancy individual molds and pack in the salt and ice mixture till hard.

Each student should make a 3 layer tri-colored brick. First prepare the molds, attach your name and pack in salt and ice to become thoroughly cold. As the vanilla ice cream is drawn from the freezer fill each mold one third full and pack in the salt and ice mixture, so that it will be hardened by the time the strawberry ice cream is ready to be drawn off. Then fill another one third with the strawberry. Finish filling with the chocolate, being sure to have the brick so full of soft cream that no brine can enter under the lid. Care should be taken each time to have the bricks set level in the salt and ice.

EXERCISE X 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: