Crushed fruits, fresh, frozen, or canned,
candied fruits, and nuts are used alone or in
combination with other materials to flavor
ice-cream mixtures. Fruits and nuts con¬
tribute to the food value as well as to the
flavor. Wider use of fruits in flavoring ice
creams offers a means of increasing the con¬
sumption of fruits with their desirable flavors
and nutrients, and provides a channel for
distribution of fruits which would otherwise
be wasted. Fruits graded low for shipping
or canning because of size, slight imperfec¬
tions, and ripeness are often of superior flavor
and food value. These go to waste in the
field unless processed immediately. The
newer methods of freezing and canning these
products in puree form make it possible to
preserve this fruit with much of its fresh
flavor. The use of these products in frozen
desserts will add not only flavor but valuable
nutrients to the diet.
Body. Body in ice cream is the consistency
or apparent richness of the basic mixture. A
cream with good body has melting resistance.
Both body and melting resistance are de¬
pendent on the amount of fat, on the aging
of the cream, which increases its thickness or
viscosity, and on other materials present
either in solution or in suspension in the
cream. These other materials added to
creams of low fat content to give body are
called "fillers.”
The fillers most used by the manufacturers
of ice creams are milk solids in the forms of
dried and evaporated milk. The amount of
either that can be used is limited, since lac¬
tose, which is less soluble than other sugars,
tends to be thrown out of solution when
the concentration of the nonfat milk solids
reaches 12 per cent. This causes what is
known as "sandiness” in the finished ice
cream. This condition is especially likely to
occur when frozen mixtures are held at very
low temperatures or for too long a time.
Eggs, dextrins, starch, and ground cereal
products also may be used as fillers. These
fillers increase the amount of material in solu¬
tion and in suspension in the cream, and the
body of the mixture is improved.
Most fillers also increase the viscosity of
the mixture, and the amount of air it can
hold. Air beaten into such mixtures in¬
creases the apparent richness and the volume
obtained from a given measure. The require¬
ment that a given measure of ice cream have
a minimum weight is a check on the amount
of air that is allowed.
Texture. It is difficult to separate the in¬
gredients of ice cream that contribute to
body and texture since they are closely re¬
lated. The fat content and certain fillers that
give body also contribute to texture. Tex¬
ture depends upon the size, shape, and ar¬
rangement of the ice crystals and any other
materials suspended in the mixture. A
smooth texture is desired. Coarse, icy crys¬
tals or flakes, sandiness, and a buttery feeling
all contribute to poor texture-
[151]
Page 141
Presented as published in 1935. 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
Crushed fruits, fresh, frozen, or canned, candied fruits, and nuts are used alone or in combination with other materials to flavor ice-cream mixtures. Fruits and nuts con¬ tribute to the food value as well as to the flavor. Wider use of fruits in flavoring ice creams offers a means of increasing the con¬ sumption of fruits with their desirable flavors and nutrients, and provides a channel for distribution of fruits which would otherwise be wasted. Fruits graded low for shipping or canning because of size, slight imperfec¬ tions, and ripeness are often of superior flavor and food value. These go to waste in the field unless processed immediately. The newer methods of freezing and canning these products in puree form make it possible to preserve this fruit with much of its fresh flavor. The use of these products in frozen desserts will add not only flavor but valuable nutrients to the diet.
Body. Body in ice cream is the consistency or apparent richness of the basic mixture. A
cream with good body has melting resistance. Both body and melting resistance are de¬ pendent on the amount of fat, on the aging of the cream, which increases its thickness or viscosity, and on other materials present either in solution or in suspension in the cream. These other materials added to creams of low fat content to give body are called "fillers.”
The fillers most used by the manufacturers of ice creams are milk solids in the forms of dried and evaporated milk. The amount of either that can be used is limited, since lac¬ tose, which is less soluble than other sugars, tends to be thrown out of solution when the concentration of the nonfat milk solids reaches 12 per cent. This causes what is known as "sandiness” in the finished ice cream. This condition is especially likely to occur when frozen mixtures are held at very low temperatures or for too long a time.
Eggs, dextrins, starch, and ground cereal products also may be used as fillers. These fillers increase the amount of material in solu¬ tion and in suspension in the cream, and the body of the mixture is improved.
Most fillers also increase the viscosity of the mixture, and the amount of air it can hold. Air beaten into such mixtures in¬ creases the apparent richness and the volume obtained from a given measure. The require¬ ment that a given measure of ice cream have a minimum weight is a check on the amount of air that is allowed.
Texture. It is difficult to separate the in¬ gredients of ice cream that contribute to body and texture since they are closely re¬ lated. The fat content and certain fillers that give body also contribute to texture. Tex¬ ture depends upon the size, shape, and ar¬ rangement of the ice crystals and any other materials suspended in the mixture. A smooth texture is desired. Coarse, icy crys¬ tals or flakes, sandiness, and a buttery feeling all contribute to poor texture-
[151]