An ice cream laboratory guide

Name: An ice cream laboratory guide
Author: Fisk, W. W. (Walter Warner)

Fisk, W. W. (Walter Warner)

Ice cream, ices, etc.

_Receipts       No. 1    No. 2    No. 3   No. 4_
    Cream                 40 lbs.  35 lbs.  30 lbs.  25 lbs.
                            15%     15½%    16⅔%     18%
    Whole Condensed Milk            5 lbs.  10 lbs.  15 lbs.
    Sugar                  8 lbs.   8 lbs.   8 lbs.   8 lbs.
    Vanilla                4 oz.    4 oz.    4 oz.    4 oz.
    Gelatin                4 oz.    4 oz.    4 oz.    4 oz.
    Water                  4 lbs.   4 lbs.   4 lbs.   4 lbs.
    Per cent Fat
    Per cent Milk S. N. F.

_Part II._ After hardening or at next laboratory period score the ice
creams as made above. Fill out the score blank on page 92.

EXERCISE XXIII REPORT

PART I

    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 of     Freezer used_________
     cream testing___________ per     Pounds ice used _____
      cent fat.                       Pounds salt used_______

     [Illustration]                 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_______ Gallons_______     Of brine at this time_________
     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:




EXERCISE NUMBER XXIV

FREEZE ICE CREAM FROM RAW, PASTEURIZED, EMULSIFIED AND HOMOGENIZED CREAM


Note effect on swell and quality of ice cream.

In order to have the ice cream in condition to make easy comparison, it
should all be made after the same receipt.

    40 pounds 20% cream
     8 pounds sugar
     4 ounces vanilla extract
     4 ounces gelatin in 4 pounds water

With sufficient fresh cream to make four batches of ice cream, divide
the cream into four equal parts.

      I. Freeze one part directly.
     II. Pasteurize one part and freeze.
    III. Emulsify one part and freeze.
     IV. Homogenize one part and freeze.

Public-domain text, read in full here on John Shaqi.

An ice cream laboratory guide

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