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Professor Mortensen, behind the vat at the left, giving a lesson in the making of ice cream at Ames
It will be noticed that in the formulas worked out at Ames as above, very rich cream is used,—with a fat contents of 25% or 30%,—which makes exceedingly rich ice creams and great expansion in freezing. The ordinary ice cream maker will usually employ cheaper material, mixing some milk in the cream and standardizing the material to suit his local trade. Also most housekeepers making ice cream at home will find it convenient and economical to use a mixture of milk
