whole milk with egg albumen, sugar and natural flavoring, frozen to the consistency of ice cream.
Pineapple Milk Sherbet:
6 gallons milk
20 lbs. sugar
Whites of 2 dozen eggs
1 gallon pineapple pulp
1 qt. lemon juice.
Milk sherbets of various flavors may be prepared according to above formula by substituting other flavorings.
The formulas presented above have been given mainly for the purpose of making clear the difference between the various groups. Numerous other formulas may be prepared on the same general outline.
Prof. Mortensen's formulas are mostly made out for ten gallons of ice cream. It is hardly necessary to call attention to the fact that they can easily be adapted to any smaller quantities by reducing each of the ingredients alike. For instance, to make:
1 gallon of Plain Vanilla Ice Cream, divide the figures given above by 10 and use:
2 quarts 25% cream
3/4 lbs. sugar
1/2 oz. vanilla extract.
To make:
1 quart of Strawberry Ice Cream, divide by 40 and use:
1 pint 25% cream
3 oz. sugar
Crushed strawberries to taste.
