Show Formula Given For Makin laking 1 Ice Cream Ice cream is a Po popular dish in Utah according to Professor A J Morris in charge e of dairy manufacturing manu manu- manu at the Utah State Agri- Agri Agricultural Agri Agricultural cultural college Last year ear gallons of or this delightful food was consumed in inthis inthis this state This amount is equivalent equivalent equivalent ent to a per capita consumption of oC 17 gallons allons per pel year Improved equipment modern methods of processing and refrigeration r rI have bae brou brought ht about wonder wonder- wonderful wonderful wonderful I ful improvement in the quality of ice cream and the rapidity with which it is manufactured in mod mod- modern modern modern I ern sanitary plants Professor Mar Mor Morris Morris ris said Scientific methods used commercially and now available for Iris farm homes bomes have stimulated the making of more made home ice cream Here isa is a list of the equipment CC su suggested ested by hy Professor Morris for making of ice cream on the farm Ice crusher or axe A one one- gallon one allon tub tuh freezer hand handor handor handor or power driven One or more on one gallon allon ice cream cans in in which to place ice cream for hardening A canvass or burlap ice cream tub tuh cover Washing facilities for ice cream freezer cans utensils etc A measuring cup and measuring measuring- spoons Double-boiler Double in which to dis- dis dissolve dissolve dis dissolve solve gelatin elatin pasteurize or make custard mix Dairy thermometer For a simple formula a for making a one gallon s-allon of at vanilla ice cream Professor Morris recommends this one L 1 quart wh whole le milk 1 l quarts of thin cream I IVi cups su sugar nr o 3 e eggs gs 2 teaspoons high grade gelatin elatin l 1 to 2 teaspoons of a good goodbrand goodbrand goodbrand brand of pure bean vanilla extract a pinch of salt In preparing the mix foring for freez freez- freezing in ing soak the thc gelatin g-elatin in one half one pint or a cup of milk for about 10 minutes then heat hett in a double double boil double boil boil boiler er to a temperature of dC degrees rees F K which is just under scalding for 15 minutes Beat Bent the eggs egg thoroughly hh then stir them into a small amount of cold old milk after which add to the rest of the milk and cream in which the sugar and I salt have ha been dissolved Now add while the milk gelatin-milk mixture stir adding to blend thoroughly the gel g-el gelat gelatin at attn in with the mix One may add vanilla and at once If H nuts and fruits are to be e ad- ad added added ad added ded they should be placed in the mix when freezing is almost com com- completed completed completed so that they will not settle to the bottom of the freezer Freeze the ice cream to a n fairly firm consistency which will pour pour from th the can like a heavy ribbon After freezing remove dasher coy cov cover coyer cover er the can cnn with wax paper replace the lid and pack in a fresh flesh mixture of ice and salt snIt at the rate of one part salt nIt to four parts ice Put the salt In tho the upper third of the ice Cofer COel the top of packer with damp burlap burlan or paper The ice cream should harden in two to four hours If more than one gallon of ice cream is frozen the cans may be hardened in a made home-made insulat insulat- insulated insulated insulated ed ed box |