_Trial_ 2. Empty the freezer can and tub and refill the can with more of the brine used in Trial 1. Be sure to have it the same temperature. Using a salt and ice mixture of the same proportions, pack the tub again and in addition add enough cold water so that it starts to run from the overflow hole in the tub. Turn the freezer 10 minutes, recording the temperature of the brine flowing from the overflow hole every 2 minutes. Be sure to keep the ice-salt-water mixture in the tub well mixed by punching with a stick such as a sawed-off broom handle. Again record the temperature of the brine in the can. Why does it differ from what it was in Trial 1? _Trial_ 3. Repeat Trial 2, except use a mixture of salt and ice one to six instead of one to 10. Record results. _Trial_ 4. Repeat Trial 3 but do not mix the ice, salt, and water in the tub. Explain the difference in the results obtained in Trials 3 and 4. Tabulate and report all the data which you have recorded. EXERCISE IV REPORT CLASSIFICATION OF ICE CREAM In the absence of the adoption of any uniform standard classification of ice cream, the following classification in use by the authors is given. It is simple, yet comprehensive, and is arranged according to fundamental differences in composition. This seems to be the most logical basis for classifying ice cream and is very satisfactory from a laboratory standpoint. Exercises and representative formulas will be given for each of these classes. I. Plain or uncooked ice cream, often known as Philadelphia ice cream, is made from cream, sugar, and flavoring, with or without condensed milk or some stabilizer. It may be subdivided as follows: 1. Plain—Flavors such as Vanilla, Chocolate, Caramel, Coffee, Mint, etc. 2. Fruit—Flavored with fresh or canned fruits such as Peach, Pineapple, Strawberry, Cherry, etc. 3. Nut—Flavored with such nuts as Walnut, Almond, Filbert, Chestnut, Pistachio, etc. 4. Bisque—Flavored with Marshmallows, Macaroons, Sponge Cake, Nabisco Wafers, Grape-nuts, etc. II. Cooked ice cream, often known as French or Neapolitan ice cream, is made from cream, sugar, flavoring, and eggs. As custards they sometimes contain flour or cornstarch. The following subdivisions are recognized: 1. Parfaits or French—Flavors such as Vanilla, Chocolate, etc., are most common, but various fruits are sometimes used. 2. Puddings—These are highly flavored with various dried and candied fruits, nuts, and spices. Examples are Nesselrode, Roman, and English Plum. 3. Custards—These contain flour, cornstarch, tapioca, or other similar ingredients, and are almost always flavored with vanilla. III. Sherbets and Ices are made from water or milk, sugar, often egg albumen and a stabilizer, and flavored with fruit juices or other natural flavoring. The most prominent classes are the following: