Fillers In Ice Cream

a. Kinds

1. Starchy, wheat, rice, and cornstarch.

2. Egg, used in French ice cream.

b. Purposes

1. Gives firmer body.

2. Better standing-up qualities.

c. Advantages

1. Increases keeping qualities.

2. Improves texture.

d. Disadvantages

1. Egg and starchy fillers have to be cooked.

2. Cannot be kept in stock form.

3. In excess gives soggy cream.

4. In excess reduces the swell.

Binders In Ice Cream

a. Kinds

1. Gelatin - animal origin. Dissolved in boiling water or milk and added at once.

2. Gum tragacanth - vegetable origin. Is replacing gelatin.

b. Purpose - to bind the mixture and improve texture.

c. Advantages

1. Prevents grainy texture.

2. Keeps water from forming crystals.

d. Disadvantages

1. Slight inferiority of gelatin may be disguised by other ingredients.

2. Allows a warmer holding temperature, which permits more rapid deterioration.

Ice Cream Powders

Powdered gelatin and gum tragacanth to which is added 2-3 times its weight in sugar.

Classification Of Frozen Desserts

1. Ices. Fruit juices, diluted and sweetened.

a. Sherbet. Ice containing gelatin or egg whites.

b. Milk sherbet. Fruit juices and milk, sweetened.

c. Frappe. Partly frozen ices.

d. Punch. Sherbet highly flavored with liquid, fruit juices, or spice.

e. Souffle. Sherbet containing the whole egg.

2. Ice Cream a. Philadelphia.1 Cream, flavored and sweetened.

b. French.1 Cream, custard, flavored and sweetened.

3. Parjait. Cream, sugar, and egg whites with or without fruits, nuts, or flavorings.

4. Mousse. Frozen whipped cream, sweetened and flavored.

5. Pudding. Cream, custard, fruit, and nuts highly flavored.

6. Lacto. Sour, skimmed, or whole milk, eggs and sugar, flavored.

7. Junket. Frozen junket.

Ice Creams And Ices

General Rules for Freezing.

Scald the can, cover, and dasher of freezer before using them. Adjust the can carefully in the tub before packing. Pack freezer up to lower edge of cover, pour in mixture, readjust and pack to completely cover the can. For freezing, use:

3 parts finely chopped ice 1 part rock salt

For packing after freezing, use:

4 parts ice

1 part rock salt

1 These terms are not always used in the sense here given. By some, "Philadelphia ice cream" is understood to mean one whose ingredients have been cooked before freezing.

For freezing cream, the crank should be turned slowly and steadily.

When mixture is frozen, remove ice and salt from top of can, wipe cover and top, uncover and carefully remove dasher. Cover and put a stopper in cover. Drain off all the water which has collected in the tub during freezing; repack with ice and salt (4-1), cover with something heavy and allow to stand several hours to ripen.