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Classic
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page 234
cream, and of a creamy white tint.
The materials for ice cream are principally cream, sugar, eggs, all varieties of
flavors, fruit and their juices, ice and salt; also may be added different
colorings.
Regarding cream, it may be said here that it can have no substitute, either by
dilution with part milk, or milk and either tapioca, arrowroot, cornstarch or
the addition of gelatine; the production will not be ice cream, but a frozen
milk custard. The first operation is the cooking of the cream and sugar, with or
without eggs, according to the kind (Neapolitan or Philadelphia) desired.
For family use, select one of the new patent freezers, as being more rapid and
less laborious for small quantities than the old style turned by the hand. All
conditions being perfect, those with the crank and revolving dashers effect
freezing in 10 to 15 minutes.
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Classic
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