104 Blue Ribbon Cook Book

Packing—lIn freezing ice-cream, 6 parts ice to 1 part salt produces the
best texture with an increase of 21% volume. The can should be filled 4
full of ice before any salt is added, and remainder filled with alternate layers
of salt and ice, letting it come a little above the height of the cream in the
can. Never fill can more than % full, as it expands on freezing. Pack ice
and salt solidly, turn crank a few times and let mixture settle.

Freezing—Turn crank slowly and steadily until cream is rather stiff,
then turn more rapidly. Do not drain off water unless there is danger of
water getting into can. The cream should take about 20 minutes to freeze.
Cream frozen too rapidly, or not well stirred, is coarse grained. When
dasher turns very hard cream is sufficiently frozen. Remove dasher, but
first wipe the outside of the cover and upper part of can so salt will not get
in. Scrape cream from the sides of can and pack down evenly. Put cork
in hole in cover and replace. Draw off water from hole near bottom of pail,
repack with iee and salt, using 4 parts ice to 1 of rock salt, and cover with
an old blanket, newspapers, or piece of clean carpet. Let cream stand at
least 1 hour — 2 if possible—to “ripen” before serving. For packing
mixtures to be frozen without stirring, use 2 parts ice to 1 part salt.

Ice creams should seem quite sweet and highly flavored before being
frozen, as after freezing they will seem less so.

CLASSIFICATION

I.—Ices frozen by being turned in freezer.

(a) Plain Ice Cream—cCustard with flour or cornstarch.
(b) Philadelphia Ice Cream—Pure cream, or cream and milk, sweet-
ened and flavored — no eggs.
(c) Water Ices:
1. Plain Water Ice—A syrup of sugar, and water, and fruit juices.
2. Sherbet—Water Ice with a little gelatine or white of egg. Has a
foamy appearance.
3. Frampé—Water Ice half frozen.

II. Ices frozen without stirring (being put into moulds).

(a) Parfait—Eggs cooked in a syrup with whipped cream added.
(b) Mousse—Whipped cream and gelatine sweetened and flavored.

Plain Ice Cream—1 pint milk, 1 cup sugar, 1 tablespoon flour or 3
tablespoon cornstarch, 2 eggs, 14 teaspoon salt, 1 tablespoon Blue Ribbon
flavoring, 1 quart thin cream. |

Heat milk in a double boiler. Beat eggs slightly, and add flour and sugar.
Into this pour the hot milk, singh ied constantly. Return to the double
boiler and cook until the mixture thickens. Cool, add cream and flavoring.

Freeze.