Williams and Campbell conducted experiments in ice-cream making in
which the fat content was varied: creams were made with 12, 15, and
18 per cent fat, the other constituents remaining the same, and the method
of making being kept uniform in each experiment. Purchasers were al-
lowed to sample the three ice creams on the first day and on the following
day could purchase their choice. The records showed that 80 per cent
of the purchasers favored the ice cream containing 18 per cent fat, 10.4
per cent favored the ice cream containing 15 per cent fat, and 7.6 per cent
of the purchasers favored the ice cream containing 12 per cent fat.
Salt. Salt may be added to ice cream, and for some persons the flavor is
thereby improved. It is so easy to add too much that it is often better to
omit it. A good proportion to use is about 3^ teaspoon of salt per gallon
of mixture.
Acidity. Acidity of the cream affects the flavor. The acidity of milk
and cream increases with age. An acidity of 0.30 per cent produces an
apparent sour taste; that usually preferred for ice cream is from 0.16 to
0.20 per cent.
Sugar. Williams and Campbell in experiments with ice cream, con-
ducted like those just referred to with the fat, but in which the percentage
of sugar varied, found that 61.4, 28.4, and 10.2 per cent of the purchasers
showed a preference for the 19, 16, and 13 per cent sugar, respectively.
This gives a total of 90 per cent favoring the ice cream with 16 or more
per cent of sugar.
Serum solids not fat. Similar experiments with serum solids not fat
showed that 55.6, 25, and 18.6 per cent of the purchasers favored the ice
cream containing 12, 9, and 6 per cent of serum solids, respectively.
In regard to gelatin, 63.2, 13.8, and 23 per cent of the purchasers
favored the ice cream containing 1, 0.5, and 0 per cent of gelatin, respec-
tively.
Fisher states that the serum solids do not affect the flavor until a content
of 12 per cent and beyond is reached. To obtain this amount of serum
solids, condensed-milk or dry-milk products must be used. With 12 per
cent or greater a condensed-milk flavor is imparted to the ice cream. Fisher
also states that butter fat improves the flavor slowly.
Sandy ice cream. When too great an amount of condensed milk is
added, there is danger of the lactose crystallizing at the low temperatures
in the holding room. When the lactose crystallizes, a sandy or gritty tex-
ture is imparted to the ice cream. Such ice cream is called sandy. Leighton
and Peter have reported that lactose does not usually give sandiness to the
ice cream unless the concentration of serum solids is high, i.e., about
12 per cent or more. The lactose may crystallize in the ice cream when the
percentage of lactose is 6 per cent or more.
Flavoring. Flavoring is added to the ice cream. Too little flavoring
to blend with the cream and sugar gives a flat taste; too much makes the
flavoring the only ingredient evident to the taste. Dahle states that *'Noth-
INCORPORATING CHOCOLATE OR FRUIT 91
ing is to be gained by the use of cheap flavors." Crushed fruit, fruit juices,
and nuts are also used to flavor ice cream.
The Body and Texture of Ice Cream ^_
By body, the v^rhole mass of ice cream is referred to — its firmness,
its resistance; texture refers to the finer particles of the ice cream.
Page 72
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Williams and Campbell conducted experiments in ice-cream making in
which the fat content was varied: creams were made with 12, 15, and
18 per cent fat, the other constituents remaining the same, and the method
of making being kept uniform in each experiment. Purchasers were al-
lowed to sample the three ice creams on the first day and on the following
day could purchase their choice. The records showed that 80 per cent
of the purchasers favored the ice cream containing 18 per cent fat, 10.4
per cent favored the ice cream containing 15 per cent fat, and 7.6 per cent
of the purchasers favored the ice cream containing 12 per cent fat.
Salt. Salt may be added to ice cream, and for some persons the flavor is
thereby improved. It is so easy to add too much that it is often better to
omit it. A good proportion to use is about 3^ teaspoon of salt per gallon
of mixture.
Acidity. Acidity of the cream affects the flavor. The acidity of milk
and cream increases with age. An acidity of 0.30 per cent produces an
apparent sour taste; that usually preferred for ice cream is from 0.16 to
0.20 per cent.
Sugar. Williams and Campbell in experiments with ice cream, con-
ducted like those just referred to with the fat, but in which the percentage
of sugar varied, found that 61.4, 28.4, and 10.2 per cent of the purchasers
showed a preference for the 19, 16, and 13 per cent sugar, respectively.
This gives a total of 90 per cent favoring the ice cream with 16 or more
per cent of sugar.
Serum solids not fat. Similar experiments with serum solids not fat
showed that 55.6, 25, and 18.6 per cent of the purchasers favored the ice
cream containing 12, 9, and 6 per cent of serum solids, respectively.
In regard to gelatin, 63.2, 13.8, and 23 per cent of the purchasers
favored the ice cream containing 1, 0.5, and 0 per cent of gelatin, respec-
tively.
Fisher states that the serum solids do not affect the flavor until a content
of 12 per cent and beyond is reached. To obtain this amount of serum
solids, condensed-milk or dry-milk products must be used. With 12 per
cent or greater a condensed-milk flavor is imparted to the ice cream. Fisher
also states that butter fat improves the flavor slowly.
Sandy ice cream. When too great an amount of condensed milk is
added, there is danger of the lactose crystallizing at the low temperatures
in the holding room. When the lactose crystallizes, a sandy or gritty tex-
ture is imparted to the ice cream. Such ice cream is called sandy. Leighton
and Peter have reported that lactose does not usually give sandiness to the
ice cream unless the concentration of serum solids is high, i.e., about
12 per cent or more. The lactose may crystallize in the ice cream when the
percentage of lactose is 6 per cent or more.
Flavoring. Flavoring is added to the ice cream. Too little flavoring
to blend with the cream and sugar gives a flat taste; too much makes the
flavoring the only ingredient evident to the taste. Dahle states that *'Noth-
INCORPORATING CHOCOLATE OR FRUIT 91
ing is to be gained by the use of cheap flavors." Crushed fruit, fruit juices,
and nuts are also used to flavor ice cream.
The Body and Texture of Ice Cream ^_
By body, the v^rhole mass of ice cream is referred to — its firmness,
its resistance; texture refers to the finer particles of the ice cream.