Home-Made Ice Cream and Candy (Classic Reprint) Charles Marine Metzgar pdf

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Excerpt from Home-Made Ice Cream and Candy

Fruit juices should never be cooked with the cream, but should be mixed with the sugar, stirred into a clear syrup, and added to the ice-cold cream before freezing, or, better still, when half frozen.

Scalding milk or cream means to bring it to the steaming point over hot water; never allow the material to boil.

When part milk is used, the cream may be whipped before freezing.

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Author: Charles Marine Metzgar
Pages: 112
ISBN: 978-0484499064
Format: PDF
File size: 11.61 Mb
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