CLASSIFICATION ADOPTED AT IOWA EXPERIMENT STATION
Considering the work of former writers as well as names used by business men, the following classification was worked out by the station:
I. Plain Ice Creams.
II. Nut Ice Creams.
III. Fruit Ice Creams.
IV. Bisque Ice Creams.
V. Parfaits.
VI. Mousses.
VII. Puddings.
VIII. Aufaits.
IX. Lactos.
Explanation and Formulas
I. Plain Ice Cream is a frozen product made from cream and sugar with or without a natural flavoring.
Formulas are given for making ten gallons of finished ice cream.
Vanilla Ice Cream:
5 gallons 25% cream
8 lbs. sugar
4 oz. vanilla extract
Chocolate Ice Cream:
5 gallons cream
10 lbs. sugar
1-1/2 lbs. bitter chocolate
4 oz. vanilla extract
Maple Ice Cream:
5 gallons 25% cream
6 lbs. cane sugar
2 lbs. maple sugar
2 oz. caramel
4 oz. vanilla extract
