Clipped From The Kokomo Tribune

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 - "The only emperor is the emperor of ice cream."...
"The only emperor is the emperor of ice cream." — Wallace Stevens - By Loni McKown Tribune staff writer With Labor Day just around the corner, we begin to realize summer is reaching Its end. And, as a last fling, we pull out the ice cream freezers one more time and make something really special for summer's last holiday. If you're tired of the old standard vanilla, chocolate and strawberry, try Old Fashioned Butter Brickie, Peanut Butter, Mint Chocolate Chip or Pistachio Nut ice creams. And if you still have leftover fruits, try Blackberry Ice Cream or Peach Ice Cream. Ices are always a refreshing alternative, with such cooling flavors as Lemon, Lime, Grape or Pineapple. Furthermore, for those planning ahead, there arc such seasonal specialties as Pumpkin Pie Ice Cream and Eggnog Ice Cream. Techniques for ice cream The ice cream freezer does more than just turn the liquid mix into a solid — it gives the light texture which distinquishes ice cream from simple frozen cream. Home ice cream freezers are not hard to find, and they are well worth their moderate cost, $15 to $40, depending on whether you select a manual or electric model. These can be found in most large hardware or department stores. To freeze ice cream you will need a supply of ice and rock salt. Ice alone is not so efficient a cooling agent as a brine made of ice and rock salt. Water normally turns into ice at 32 degrees Fahrenheit. Adding salt to the ice lowers its freezing point — a temperature of 10 to 18 degrees can easily be maintained in salt and ice, and this temperature hastens the freezing of the ice cream. Eights parts of ice to one part of rock salt works host. A higher salt content will speed up the freezing, but in home freezers this will result in a granular ice cream. Too little salt will unnecessarily prolong the freezing process. It takes about four refrigerator trays of ice to freeze one quart of Ice cream. Crushed ice works best since it provides more surface area for heat exchange. Homemade ice cream has three basic ingredients: cream, a sweetener and flavoring. Your choice of cream will determine the richness of the ice cream and therefore its calorie content! Naturally, heavy whipping cream, with about 35 percent butterfat content, makes the richest ice cream. Light cream, with 20 percent butterfat content, would be a good compromise. However, Half and Hajf, which has 12 percent butterfat, is generally preferred since it gives a good richness without being overly fattening and is available in every grocery store. For a richer ice cream, combine Half and Half with heavy whipping cream, using equal amounts of each. For sweetening, use only granulated sugar. Corn sugar or artificial sweetners can be used, but they'll modify the flavor unpleasantly. In flavor, homemade ice cream has no peer. Whether you use extract, nuts, fruits, chocolate or coffee, the genuineness of the flavor will be apparent. Don't scrimp on the quality of your flavoring. A little goes a long way and you will be able to taste the difference. You will find, for the most part, that homemade ice cream flavors are lighter and more delicate. Also, the color of your homemade ice cream' may be different from what you expected. Use pure vegetable dyes to produce the expected color. How to mix With many ice creams, the cream requires scalding. This process concentrates the solids slightly and, where indicated, improves the flavor. To scald cream, Half and Half or milk, heat it slowly in ,a saucepan

Clipped from
  1. The Kokomo Tribune,
  2. 29 Aug 1979, Wed,
  3. Page 9

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  • Clipped by sdanna – 27 May 2013

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