2. Use cream containing 24 per cent fat. If equal quantities of coffee cream
(18 to 20 per cent) and whipping cream (30 to 32) are mixed, a cream with
approximately 24 per cent of fat will be obtained.
3. Use a cream containing 30 per cent fat.
Does the amount of fat affect the freezing point? What would be the effect
of a longer freezing period on the creams with a high fat content? Would It be
advantageous to use a smaller proportion of salt for freezing these ice creams?
ICES AND SHERBETS 101
Ices and Sherbets
Experiment 14. ' ^~
To determine the best proportions of Ice and salt to use in freezing an ice.
Recipe :
Water 1 cup 240 grams
Sugar y2 cup 100 grams
Lemon juice yi cup 60 grams
Dissolve the sugar in the water and bring to the boiling point. Cool to 30°C.
and add the lemon juice, then freeze. Turn the freezer slowly at first, then
rapidly or use an electric freezer. Try each of the following proportions of salt
and ice. See freezing directions, Experiment 12. Compare the consistency of
the frozen ices, the fineness of the crystals, and the flavor. Compare the swell
obtained with the different proportions of ice and salt.
1. Use 1 part of salt to 3 of ice.
2. Use 1 part of salt to 6 of ice.
3. Use 1 part of salt to 8 of ice.
4. Use 1 part of salt to 12 of ice.
What is the proportion of ice and salt given in cook books as best for freez-
ing ices? Are your results in accordance with these proportions? Are the best
proportions for an ice and for an ice cream the same?
What would be the effect of adding a larger proportion of sugar to the
recipe? If you wish to add whole strawberries or other fruit to a frozen
dessert, how would you treat them to prevent their freezing into chunks of
ice?
Experiment 15.
To determine the effect of the rate of turning the freezer upon the texture
of an ice.
Use the proportions of salt found best in Expe-riment 14. See Experiment 12
for freezing directions.
Notice when the ice begins to turn white. When does the swell begin?
Compare the texture of the finished products.
1. Turn slowly all the time, about 40 turns or less per minute.
2. Turn slowly at first, 40 turns or less per minute; then rapidly while
freezing, about 100 turns per minute.
3. Turn rapidly all the time, about 100 turns per minute.
4. If you have a vacuum freezer use it for one lot, or freeze one lot in the
mechanical refrigerator.
Experiment 16.
To determine the effect on the texture of an ice when a binder is added.
Use 1 part of salt to 8 parts of Ice or the best proportions found In Experi-
ment 14. See Experiment 12 for freezing directions.
1. Prepare the lemon ice as given In the recipe for a control.
2. To the recipe given add ^^ teaspoon of gelatin. Hydrate the gelatin
102 FREEZING
by letting It stand a short time with 1 tablespoon of water. Then dissolve In
the hot sirup.
3. To the half-frozen Ice, add Yz egg white beaten stiff. Finish freezing.
4. Prepare lemon ice adding both Yi teaspoon of gelatin and Y^ ^SS white
beaten stiff. See 2 and 3 for directions for adding to the ice.
5. Pour the hot sirup over ^ egg white beaten stiff. Beat while adding the
sirup. Cool, add lemon juice, and freeze.
6. Repeat 1, but do not make a sirup of the sugar and water. Dissolve the
sugar in the cold water, add the lemon juice, and freeze.
Page 81
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2. Use cream containing 24 per cent fat. If equal quantities of coffee cream
(18 to 20 per cent) and whipping cream (30 to 32) are mixed, a cream with
approximately 24 per cent of fat will be obtained.
3. Use a cream containing 30 per cent fat.
Does the amount of fat affect the freezing point? What would be the effect
of a longer freezing period on the creams with a high fat content? Would It be
advantageous to use a smaller proportion of salt for freezing these ice creams?
ICES AND SHERBETS 101
Ices and Sherbets
Experiment 14. ' ^~
To determine the best proportions of Ice and salt to use in freezing an ice.
Recipe :
Water 1 cup 240 grams
Sugar y2 cup 100 grams
Lemon juice yi cup 60 grams
Dissolve the sugar in the water and bring to the boiling point. Cool to 30°C.
and add the lemon juice, then freeze. Turn the freezer slowly at first, then
rapidly or use an electric freezer. Try each of the following proportions of salt
and ice. See freezing directions, Experiment 12. Compare the consistency of
the frozen ices, the fineness of the crystals, and the flavor. Compare the swell
obtained with the different proportions of ice and salt.
1. Use 1 part of salt to 3 of ice.
2. Use 1 part of salt to 6 of ice.
3. Use 1 part of salt to 8 of ice.
4. Use 1 part of salt to 12 of ice.
What is the proportion of ice and salt given in cook books as best for freez-
ing ices? Are your results in accordance with these proportions? Are the best
proportions for an ice and for an ice cream the same?
What would be the effect of adding a larger proportion of sugar to the
recipe? If you wish to add whole strawberries or other fruit to a frozen
dessert, how would you treat them to prevent their freezing into chunks of
ice?
Experiment 15.
To determine the effect of the rate of turning the freezer upon the texture
of an ice.
Use the proportions of salt found best in Expe-riment 14. See Experiment 12
for freezing directions.
Notice when the ice begins to turn white. When does the swell begin?
Compare the texture of the finished products.
1. Turn slowly all the time, about 40 turns or less per minute.
2. Turn slowly at first, 40 turns or less per minute; then rapidly while
freezing, about 100 turns per minute.
3. Turn rapidly all the time, about 100 turns per minute.
4. If you have a vacuum freezer use it for one lot, or freeze one lot in the
mechanical refrigerator.
Experiment 16.
To determine the effect on the texture of an ice when a binder is added.
Use 1 part of salt to 8 parts of Ice or the best proportions found In Experi-
ment 14. See Experiment 12 for freezing directions.
1. Prepare the lemon ice as given In the recipe for a control.
2. To the recipe given add ^^ teaspoon of gelatin. Hydrate the gelatin
102 FREEZING
by letting It stand a short time with 1 tablespoon of water. Then dissolve In
the hot sirup.
3. To the half-frozen Ice, add Yz egg white beaten stiff. Finish freezing.
4. Prepare lemon ice adding both Yi teaspoon of gelatin and Y^ ^SS white
beaten stiff. See 2 and 3 for directions for adding to the ice.
5. Pour the hot sirup over ^ egg white beaten stiff. Beat while adding the
sirup. Cool, add lemon juice, and freeze.
6. Repeat 1, but do not make a sirup of the sugar and water. Dissolve the
sugar in the cold water, add the lemon juice, and freeze.