CHAPTER XI

HARDENING ICE-CREAM 145-162

Methods of hardening, 114; Hardening in ice and salt mixture, 115; The slush-box or brine-box method of hardening, 116; The hardening-room, 117; The still-air type, 118; The gravity air-type, 119; The forced-air type, 120; Defrosting the coils, 121; Time required for hardening, 122; Effects of hardening on quality, 123; Fancy molded ice-cream, 124.