Page:The story of milk.djvu/82

 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