4. One part of salt (>^ lb.) to 8 of ice (1 lb.).
5. Use equal parts of sugar to ice {yi lb. of each).
What would the result be if the above experiments were repeated using
coarse crystalline salt in place of the rock salt? Does the sugar have the same
effect as salt? Why?
Lowest temperature
obtained
Time required to reach the lowest
temperature
Conclusions and applications.
Ice Cream
Experiment 12.
To determine the effect of the rate of turning on the texture of ice cream.
Directions for freezing experiments:
The freezers for the following experiments should be in good working order.
The dashers should turn and scrape the crystals from the side of the can as
they are formed.
To find the approximate swell of the ice cream the depth of the mixture
should be measured in the can before and after freezing. If the depth is 2 inches
before freezing and 3 inches after freezing the approximate swell is 50 per cent.
The frozen mixture is not level across the top, so this method gives only an
approximate measure of the swell.
Before the freezer is packed, the dasher, lid, and handle should be put in
ICE CREAM 99
place. Otherwise in packing the can is often pushed to one side and it is difficult
to get the handle in place. See that the handle turns properly.
Measure the approximate amount of ice and salt required for your particu-
lar experiment. For a freezer of 1-quart capacity, and using the proportions 1
part of salt to 8 parts of ice by measure, about 10 cups of ice are required
for freezing. This will sometimes pack or partially pack the freezer also.
Consult the instructor for the method to use for mixing ice and salt to place
in the freezer. More uniform results are obtained with class work by mixing
the salt and ice before placing in the freezer unless uniform methods of packing
are employed. The better way of packing is to measure the ice required to
pack the freezer half way to the top. Then add a layer of salt, using ys of
the measure of the ice. Add a layer of ice to }i the distance from the top.
Add a layer of salt, again using j^ the amount of the ice. Add ice nearly to
the top of the can and the same proportions of salt. If the ice and salt are
not measured, different amounts will be used for the different groups and the
results will not be uniform, for the variables of the same experiments will
increase.
Remove the handle and lid after the ice is packed and add the mixture to be
frozen. If the freezer is the type that will freeze with the lid off, leave the
lid off and adjust the handle. By freezing in this way the ice and brine will not
come to the top of the can, but if not more than 1 cup of the mix is used in
a quart freezer the frozen mixture will not come more than half way up the
can, and the ice and salt will be sufficient for freezing.
Record the total time of turning the freezer and the time when the first
crystals are formed; notice when the swell begins. Turn until the frozen mix-
ture is the consistency of good thick gravy. Compare with your neighbors' so
that all will be of the same consistency when the freezing period is stopped.
Page 79
Presented as published in 1932. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
A modernized reading is not available for this page yet. You are seeing the original text.
4. One part of salt (>^ lb.) to 8 of ice (1 lb.).
5. Use equal parts of sugar to ice {yi lb. of each).
What would the result be if the above experiments were repeated using
coarse crystalline salt in place of the rock salt? Does the sugar have the same
effect as salt? Why?
Lowest temperature
obtained
Time required to reach the lowest
temperature
Conclusions and applications.
Ice Cream
Experiment 12.
To determine the effect of the rate of turning on the texture of ice cream.
Directions for freezing experiments:
The freezers for the following experiments should be in good working order.
The dashers should turn and scrape the crystals from the side of the can as
they are formed.
To find the approximate swell of the ice cream the depth of the mixture
should be measured in the can before and after freezing. If the depth is 2 inches
before freezing and 3 inches after freezing the approximate swell is 50 per cent.
The frozen mixture is not level across the top, so this method gives only an
approximate measure of the swell.
Before the freezer is packed, the dasher, lid, and handle should be put in
ICE CREAM 99
place. Otherwise in packing the can is often pushed to one side and it is difficult
to get the handle in place. See that the handle turns properly.
Measure the approximate amount of ice and salt required for your particu-
lar experiment. For a freezer of 1-quart capacity, and using the proportions 1
part of salt to 8 parts of ice by measure, about 10 cups of ice are required
for freezing. This will sometimes pack or partially pack the freezer also.
Consult the instructor for the method to use for mixing ice and salt to place
in the freezer. More uniform results are obtained with class work by mixing
the salt and ice before placing in the freezer unless uniform methods of packing
are employed. The better way of packing is to measure the ice required to
pack the freezer half way to the top. Then add a layer of salt, using ys of
the measure of the ice. Add a layer of ice to }i the distance from the top.
Add a layer of salt, again using j^ the amount of the ice. Add ice nearly to
the top of the can and the same proportions of salt. If the ice and salt are
not measured, different amounts will be used for the different groups and the
results will not be uniform, for the variables of the same experiments will
increase.
Remove the handle and lid after the ice is packed and add the mixture to be
frozen. If the freezer is the type that will freeze with the lid off, leave the
lid off and adjust the handle. By freezing in this way the ice and brine will not
come to the top of the can, but if not more than 1 cup of the mix is used in
a quart freezer the frozen mixture will not come more than half way up the
can, and the ice and salt will be sufficient for freezing.
Record the total time of turning the freezer and the time when the first
crystals are formed; notice when the swell begins. Turn until the frozen mix-
ture is the consistency of good thick gravy. Compare with your neighbors' so
that all will be of the same consistency when the freezing period is stopped.