Principles and Practices of Ice Cream Making (Paperback)

This historic book may have numerous typos and missing text. Purchasers can download a free scanned copy of the original book (without typos) from the publisher. Not indexed. Not illustrated. 1910 Excerpt: ...cream powders, especially those which require introduction into and thorough mixing with the cream for some considerable time before freezing. It has a very small place, if any, in commercial ice cream making. THE B1 NDERS GEL-ATIN Gelatin is a substance of animal origin. It is the water extractive of bones, etc., practically identical in character with the jelly-like mass which the cook expects to find in the pot after a soup bone has been boiled. "Gelatin is prepared for use by first dissolving it in hot water, or, better yet, in a portion of the skimmilk with which the over-rich cream is reduced. When this has been heated and stirred until entirely free from small lumps or clots of undissolved gelatin, it is quickly strained into the batch of cream while hot and well stirred. A good and quick way to prepare this binder on a large scale is to put it into a milk can or pail with small top, to add the desired amount of skimmilk, and then to insert a hose or steam pipe and turn in live steam, stirring actively. V Gelatin has been used in commercial ice cream for a great many years and is still being used for the purpose of preventing the water, which is normally and naturally present to the amount of about 60% to 70% of the total weight of ice cream, .from forming into disagreeable, spiny crystals when the goods have to be held for one or more days. When ice cream is freshly made, only the veteran ice cream maker whose taste is trained can distinguish that in which gelatin has been used from that made without gelatin; but after the product has been packed for 24 hours, that from which the binder was omitted will be found to have a coarse texture while that made with gelatin remains fairly smooth and agreeable. This difference continues to exist and, inde...