1. Ices—Made from water, sugar and some natural flavoring without eggs or a stabilizer. This may include granites and frappés. Granites are frozen with little agitation, while frappés are only semi-frozen to a slushy consistency. 2. Water Sherbets—are made the same as ices with the addition of egg whites and sometimes a stabilizer. If the whole egg is used, they are sometimes called souffles. 3. Punches—are ices or water sherbets flavored with liquors or highly flavored with fruit juices and spices. 4. Milk Sherbets—Made from skimmed or whole milk, sugar, and egg whites, with or without a stabilizer and flavored with some natural flavoring. 5. Lacto—Made from skimmed or whole sour milk instead of sweet milk but in other respects they resemble milk sherbets. IV. Mousse is a rich cream, sweetened and whipped to a stiff froth, flavored and frozen in moulds or cans. In the laboratories at the New York state agricultural college 20% cream is used in making all plain or uncooked ice creams. Therefore in the following exercises and formulas a 20% cream is used as a base in most cases. This, however, may be reduced to 18% or 16% if it is thought desirable. It must be remembered that the formulas given are for laboratory use and are not especially recommended as ideal formulas for commercial use. Many of them have given good results in commercial plants but there are so many variations and combinations possible that no single formula or group of formulas can be given as ideal for all commercial plants. If the use of condensed milk is desired eight pounds of whole condensed milk may be substituted for the same amount of cream with excellent results in any of the formulas given for plain ice cream. Most commercial plants use condensed milk to give the ice cream more body and better standing quality. THE USE OF STABILIZERS A stabilizer of some kind is generally admitted to be necessary in commercial ice cream. The three most commonly used are gelatin, ice cream powders and gum tragacanth. Gelatin may be prepared in any of the three following ways, using either milk or water for dissolving it. However, if milk is used, one of the first two methods should be used, so as to avoid any cooked flavor from boiled milk. 1. Using one pint to one quart of water or milk to each two ounces of gelatin, soak the gelatin in the cold liquid for fifteen to thirty minutes. Then heat the mixture up to a temperature of 160 degrees to 170 degrees F. and add to the cream with rapid agitation. 2. The same as number one, except heat the mixture only to a temperature of 125 degrees to 130 degrees F. for a sufficient time to thoroughly dissolve all of the gelatin. 3. Heat the necessary amount of water to boiling, dump the gelatin into it and stir till dissolved. Then add to the cream with rapid stirring.