Page:Waring Ice Cream Parlor (012992).pdf/8

 SPECIAL TIPS If you use your own recipe, remember to adjust the ingre- dient quantities for a maximum 2 quart yield. If you make up your mixture well ahead of time, and prechill for an hour or two in your refrigerator's milk storage. area, the subsequent processing time will be reduced. This is not an absolute necessity, however, except in cases. where the recipe calls for boiling or cooking, in which case the mixture must be cooled before attempting to process. The texture of the finished product depends largely on how fast it is processed. The slower the freezing process, the smoother the texture. You can easily control the processing rate, and hence the finished texture, by varying the amount of salt you use in the "freezing mixture." Using about three- fourths of a standard 26-ounce box of salt will result in a 6 salt, reasonably fast-acting freezing mixture, and produce a relatively smooth-textured finished product. Use of more to a full box, will shorten the processing time and produce a coarser, more granular, "icy" texture. Use of less salt, down to one-half box, will lengthen the processing time and produce a finer, smoother texture. The directions given in this booklet are based on the use of 3/4 box of salt, and it is recommended that you try this quantity the first time you use your Waring Ice Cream Parlor. TM Remember that MORE SALT (UP TO A FULL BOX) FASTER PROCESS- ING, COARSER TEXTURE LESS SALT (DOWN TO 1/2 BOX) - SLOWER PROCESS- ING, FINER TEXTURE