ICE CREAM
Ice cream has fast become the national dessert served on all festive occasions, winter and summer. Originally it meant a frozen mixture of sweetened and flavored milk and cream, but the name has long been applied to all kinds of frozen delicacies in which cream enters as a constituent. Not even there has the line been drawn, but gums, gelatine, corn-starch, eggs and other "fillers" have been substituted or added to thicken the mixtures and give "body" to "creams," which have but little relation to the genuine emulsion of butter-fat from cow's milk. Standardization has been attempted by National and State food authorities with varying success of enforcement. While the application of the name to a great variety of frozen desserts has no doubt become legitimate by long usage it may properly be demanded that as an article of merchandise "ice cream" shall contain at least 8% to 12% butterfat and that no ingredients dangerous to health enter into its manufacture.
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Hand freezer
Freezers.—The
freezing is usually
done by contact of
the material with
metal cooled on the
other side by a
"freezing mixture" of salt and ice which produces
temperatures far below the freezing point of water
