An ice cream laboratory guide

Freeze custard ice creams after the following receipts as assigned and fill out report blank on opposite page. Quantities given are for hand freezers.

• Receipts:
• No. 1.
•  6 quarts of milk
•  3 pounds of sugar
• 24 eggs
• 12 tablespoonfuls of cornstarch
•  6 tablespoonfuls of vanilla or to taste.

Put the milk over the fire in a farina or double water boiler. Moisten the cornstarch with a little cold milk so that it can be added to milk without lumping. When the milk is hot, add the cornstarch and stir until it begins to thicken. Beat the eggs and sugar together until light and then add them to the hot milk. Cook a few minutes, take from fire, flavor and cool and freeze same as ice cream.

Other flavors as coffee or chocolate may be made by substituting these flavors for the vanilla.

• No. 2.
• 5   quarts milk
• 1   quart 30% cream
• 8   eggs
• 2½ pounds sugar
• 6   tablespoonfuls flour
• 1½ ounces of vanilla or to taste

Follow directions given for No. 1.

• No. 3.
• 2  quarts 30% cream
• 4  quarts of milk
• 3  pounds of sugar
• 1½ quarts Minute Tapioca
•   yolks of 4 eggs
• 1  teaspoonful salt
• 4  teaspoonfuls lemon extract
• 2  teaspoonfuls rose extract

Cook the tapioca in two quarts of milk for 10 minutes, then add the rest of the milk, the sugar and salt. Cook ten minutes longer. Remove from fire and add the egg yolks well beaten. Then add the extract, cool, and freeze. When nearly done, add the cream previously beaten to stiff froth and finish freezing.

EXERCISE XI REPORT