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An ice cream laboratory guide

Chapter 22: EXERCISE NUMBER XIII PUDDINGS
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 XIII
PUDDINGS

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

  • Receipts:
  • No. 1.—Nesselrode.
  • 32 pounds 28% cream
  • 10 dozen eggs
  • 10 pounds of sugar
  •  6 ounces vanilla
  •  4 pounds chopped walnut meats
  •  3 pounds chopped candied cherries
  •  3 pounds chopped candied fruits
  •  4 pounds chopped raisins

Cook the egg yolks with the cream. Beat the whites and add when partly frozen.

  • No. 2—English Plum.
  • 32 pounds 25% cream
  •  8 dozen eggs
  • 12 pounds sugar
  •  3 pounds cocoa or chocolate
  •  5 pounds assorted fruits that do not pulp
  •  2 pounds seeded raisins
  •  3 pounds dates
  •  4 pounds walnut meats
  •  4 tablespoonfuls ground cinnamon
  •  1 tablespoonful ginger
  •  1 tablespoonful ground cloves

Use the eggs as directed under receipt number one. Chop the fruits and nuts fine.

  • No. 3.—Fruit Pudding
  • 32 pounds 10% cream
  •  8 pounds whole condensed milk
  •  8 pounds of sugar
  •  5 ounces of gelatin dissolved in part of cream
  •  2 pounds chopped cherries
  •  2 pounds chopped raisins
  •  2 pounds chopped nuts
  • 1½ quarts sherry wine

Soak the fruit over night in the sherry wine.

EXERCISE XIII 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: