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Ice Creams and Ices

While ice cream was recognized as one of the trademarks of an American summer, the use of it has increased so that today it is a staple article, in demand the entire year.

The freezing of ice cream is comparatively simple, and with the endless variety of fruit combinations now existing, it can be served continually without becoming monotonous. With the new patents in freezers, the danger lies in too rapid freezing rather than in slower work. Ice cream that is frozen in the short time laid down in the directions given with new freezers is apt to become coarse and buttery in its texture. A confectioner noted for his ices and creams always turns the crank slowly for the first five minutes, and when he removes the dasher he beats the half-frozen mixture with a long, slender wooden paddle, and his cream, when finished, is ICE CREAM FREEZER like velvet.

A few general directions are not out of place. Good ice cream can only be secured from good material, and one-half the quantity of cream should be scalded to prevent too much swelling. When natural fruit flavorings are used, they should be mashed and added when the dasher is removed and the beating is given with a wooden spoon. All the ingredients should be ice-cold before being mixed and placed in the freezer. Have ready an ample supply of ice, and one-third as much coarse or rock salt as there is ice, place the mixture to be frozen into the freezer, adjust the handle and then pack with alternate layers of ice and salt. Freeze slowly and evenly. Before removing the lid to take out the dasher scrape away all the mixture of salt and ice, so that no salt water may drip into the half-frozen mixture; remove the dasher and beat as described above; replace the lid, put a cork in the hole at the top and repack the can, using less salt than in the first packing. Be sure that all water is drained off before this second packing. Cover with paper, then with a blanket or carpet, and let it ripen for not less than two hours. The frozen mixture will not acquire the mellow flavor before this time elapses. The best ice cream is secured by the use of pure cream one-half scalded and one-half uncooked. Where a custard is made from milk, cornstarch, etc., it is a frozen custard and not ice cream in the true sense of the word. Sherbet is a water-ice stirred rapidly while it is freezing, so that it looks white, like frozen snow, when it is finished. A sorbet is a water-ice with the white of an egg and a teaspoonful of sugar beaten together and added to the frozen mixture when the dasher is removed. A parfait is merely frozen whipped cream, and a mousse is practically the same. After becoming expert at making ice cream, try your hand at serving it in fancy molds. It is well to begin on the common rick or cylinder, and then experiment on fancy shapes. The trick lies in very quick, tight packing of the molds and the deft, skillful turning out of the shapes at serving time. Freeze the cream firm and solid, have a rather shallow tub over which you can bend easily, cover the bottom to the depth of about 4 inches with cracked ice and rock salt. Chill the molds, pack them quickly with the frozen cream and cover the seams between molds and lid with strips of cotton cloth dipped in melted paraffine. This prevents the entrance of salty water into the molds. As fast as a mold is filled, pack it into the ice and cover them all with cracked ice, 3 parts, and coarse salt i part. When serving, hold the mold under running cold water, wipe it off carefully, remove the paraffine paper, open the mold and shake out the frozen figure. If the cream sticks, wipe off the mold quickly with a cloth dipped in hot water. A dainty service of cream frozen in individual molds will attract people to your store. Charge a price that will cover the cost and time and you will soon realize that it has advertised you as a progressive man.