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An ice cream laboratory guide

Chapter 21: EXERCISE NUMBER XII PARFAIT OR FRENCH 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 XII
PARFAIT OR FRENCH ICE CREAM

Freeze the following receipts as assigned and fill out report blank on opposite page.

  • Receipts:
  • No. 1.
  • 40 pounds of 20% cream
  • 10 pounds of sugar
  •  4 ounces of vanilla extract
  •  8 dozen eggs well beaten

Beat the egg yolks till smooth, add the sugar, and beat again till it is dissolved. Beat the whites to a stiff froth and stir into the yolks and sugar. Mix all with the cream and cook in a double boiler to a temperature of 180 degrees F. for 15 minutes. Cool to 40 degrees F., add vanilla and freeze.

  • No. 2.
  • 40 pounds of 28% cream
  • 10 pounds of sugar
  •  4 ounces of vanilla extract
  •  8 dozen eggs well beaten
  •  2 quarts crushed strawberries

Beat whole eggs together, add to the mix and freeze, or the whites may be beaten separately if desired and added after the mix is partly frozen.

  • No. 3.
  • 40 pounds of 25% cream
  • 12 pounds of sugar
  •  4 ounces of vanilla extract
  •  4 pounds chopped walnut meats
  • yolks of 8 dozen eggs

Beat the egg yolks till smooth, add the sugar and beat again. Then add to the cream and cook in double boiler to 180 degrees F. for 15 minutes. Cool, add the balance of the mix and freeze.

EXERCISE XII 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: