ksul-uasc-mscc203_003

Notes on Ice Cream.
Freezing.
Density of water
Conductors of heat... wooden
Cooling by evaporation.
Alcohol, ether or gasoline
Preparing and packing.
Quantity of ice and salt.
Use 3 parts of ice and 1 of salt for packing.
Mousse or parfait are water
ices, are packed but not
stirred. For packing frozen
mixtures, after freezing use
4 parts of ice to 1 of salt.
For texture, the speed of
turning the freezer, and
amount of salt influences.
Preparation of mixture after