QUESTIONS
For Fruit Ice Cream, why is it necessary to chill the cream before adding the fruit juice or crushed fruit (see Experiment 61)?
Why is it necessary to crush the fruit for frozen fruit mixture?
How much sugar would be required to sweeten one and one half quarts of custard, according to the recipe for Soft Custard? Compare this with the quantity of sugar used for French Ice Cream. How do extremely cold beverages affect the sense of taste? From this, account for the difference in the quantity of sugar used in frozen and in cold desserts. Also compare the quantity of sugar and vanilla used in Chocolate Ice Cream and Chocolate Beverage. Account for the difference.
Approximately how much ice is required to freeze and pack one quart of Ice
Cream? What is the cost of ice per hundred pounds?
How many persons does one quart of ice cream serve?