white in home-made ices seems to improve the texture in some instances,
but in others to have little effect. When the hot sirup is poured over the
beaten egg white the results obtained are as good as when the beaten egg
white is added during the freezing process.
The sherbets in which milk and fruit juices are combined give delightful-
flavored products for home freezing.
Classification of Ice Creams
Various classifications of frozen products have been proposed. Sommer
gives the following classification of ice cream and related frozen products :
1. Plain Ice Cream 6. Parfait or New York Ice Cream
2. Nut Ice Cream 7. Puddings
3. Fruit Ice Cream 8. Custards
4. Bisque Ice Cream 9. Ices
5. iVIousse 10. Sherbets
Sommer stresses that classification is based on composition rather than
ingredients used.
Plain or Philadelphia ice cream has ingredients and composition as
previously given for commercial ice cream. It may be flavored with a
variety of flavors, such as vanilla, chocolate, maple.
Nut or fruit ice creams are plain ice cream with nuts or fruit added.
Bisque is made from a plain cream basis with such additions as maca-
roons, grape nuts, dried and broken sponge cake, or marshmallows.
A mousse has a whipped cream base.
Parfait, or New York ice cream, is made from the same ingredients as
plain cream except the amount of egg used is sufficient to produce a dis-
tinctly yellow color. In some states the amount of egg yolk is specified.
Puddings differ from fruit ice cream in containing a mixture of fruits
and to justify the name pudding should have eggs in amounts similar to
New York ice cream.
Ices are made from fruit juices diluted with water and sweetened.
Sherbets are made from the same ingredients as ices with the exception
that milk, cream, or ice cream is used in place of part or all of the water
to dilute the fruit juices.
LITERATURE CITED AND REFERENCES
Ambrose, A. S. Milk Solids in Relation to the Quality of Ice Cream. Ice Cream
Trade J. 20: No. 3, 78 (1924).
Anonymous. Acidity Factor in Manufacture of Ice Cream. Ice Cream Trade J.
19: No. 8, 39 (1923).
Anonymous. How to Mix Ice and Salt Properly. Ice Cream Trade J. 9: No. 4,
42 (1913).
REFERENCES 97
Baer, A. C. Factors Influencing the Swell in Ice Cream. Ice Cream Trade J.
3: No. 3, 38 (1917).
Baer, A. C. Ice Cream Making. Wisconsin Agri. Expt. Sta. Bull. 262 (1916).
Bigelow, S. L. Theoretical Physical Chemistry. D. Appleton-Century Company,
Inc. (1921).
Brainerd, W. K. Smoothness and Keeping Qualities in Ice Cream as Affected by
Solids. Virginia Agri. Expt. Sta. Technical Bulletin 7 (1915).
Combs, W. B., and Bele, F. Cerelose in Ice Cream. Ice Cream Review 10:66,
132 (1926) ; also Ice Cream Trade J. 23: No. 1, 50 (1927).
Combs, W. B., and Martin, W. H. How Acidity Affects the Quality of Mix.
Ice Cream Trade J. 19: No. 11, 75 (1923).
Dahle, C. D. Some Ice Cream Defects and Their Remedies. Ice Cream Trade
J. 20: No. 9, 66 (1924).
Dahle, C. D. The Use and Values of Sugars in Ice Cream. Ice Cream Trade J.
20: No. 8, 46 (1924).
Dahlberg, A. C. How Ice Cream Appears Under the Microscope. Ice Cream
Page 77
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white in home-made ices seems to improve the texture in some instances,
but in others to have little effect. When the hot sirup is poured over the
beaten egg white the results obtained are as good as when the beaten egg
white is added during the freezing process.
The sherbets in which milk and fruit juices are combined give delightful-
flavored products for home freezing.
Classification of Ice Creams
Various classifications of frozen products have been proposed. Sommer
gives the following classification of ice cream and related frozen products :
1. Plain Ice Cream 6. Parfait or New York Ice Cream
2. Nut Ice Cream 7. Puddings
3. Fruit Ice Cream 8. Custards
4. Bisque Ice Cream 9. Ices
5. iVIousse 10. Sherbets
Sommer stresses that classification is based on composition rather than
ingredients used.
Plain or Philadelphia ice cream has ingredients and composition as
previously given for commercial ice cream. It may be flavored with a
variety of flavors, such as vanilla, chocolate, maple.
Nut or fruit ice creams are plain ice cream with nuts or fruit added.
Bisque is made from a plain cream basis with such additions as maca-
roons, grape nuts, dried and broken sponge cake, or marshmallows.
A mousse has a whipped cream base.
Parfait, or New York ice cream, is made from the same ingredients as
plain cream except the amount of egg used is sufficient to produce a dis-
tinctly yellow color. In some states the amount of egg yolk is specified.
Puddings differ from fruit ice cream in containing a mixture of fruits
and to justify the name pudding should have eggs in amounts similar to
New York ice cream.
Ices are made from fruit juices diluted with water and sweetened.
Sherbets are made from the same ingredients as ices with the exception
that milk, cream, or ice cream is used in place of part or all of the water
to dilute the fruit juices.
LITERATURE CITED AND REFERENCES
Ambrose, A. S. Milk Solids in Relation to the Quality of Ice Cream. Ice Cream
Trade J. 20: No. 3, 78 (1924).
Anonymous. Acidity Factor in Manufacture of Ice Cream. Ice Cream Trade J.
19: No. 8, 39 (1923).
Anonymous. How to Mix Ice and Salt Properly. Ice Cream Trade J. 9: No. 4,
42 (1913).
REFERENCES 97
Baer, A. C. Factors Influencing the Swell in Ice Cream. Ice Cream Trade J.
3: No. 3, 38 (1917).
Baer, A. C. Ice Cream Making. Wisconsin Agri. Expt. Sta. Bull. 262 (1916).
Bigelow, S. L. Theoretical Physical Chemistry. D. Appleton-Century Company,
Inc. (1921).
Brainerd, W. K. Smoothness and Keeping Qualities in Ice Cream as Affected by
Solids. Virginia Agri. Expt. Sta. Technical Bulletin 7 (1915).
Combs, W. B., and Bele, F. Cerelose in Ice Cream. Ice Cream Review 10:66,
132 (1926) ; also Ice Cream Trade J. 23: No. 1, 50 (1927).
Combs, W. B., and Martin, W. H. How Acidity Affects the Quality of Mix.
Ice Cream Trade J. 19: No. 11, 75 (1923).
Dahle, C. D. Some Ice Cream Defects and Their Remedies. Ice Cream Trade
J. 20: No. 9, 66 (1924).
Dahle, C. D. The Use and Values of Sugars in Ice Cream. Ice Cream Trade J.
20: No. 8, 46 (1924).
Dahlberg, A. C. How Ice Cream Appears Under the Microscope. Ice Cream