GQ = — > .- ——— ; Store Ice Cream Pr operly Ice cream should be served cold but not so cold that it « is too hard to dip. \. Twelve degrees is about r°the right serving tempera- | lengthy periods, store it in the freezer, or in the zéro degree freezing compartment of your refrigerator. Of if you wish to store it in ture, according to ice cream producers. This is a stage Where your servings are “ereamy, smooth, yet still firm and have the finest the ice tray compartment, “ flavor. from its carton and place it in empty ice cubé trays. Cover the trays tightly with waxed paper, freezer paper or foil. Place trays in the' part of the freezing unit that is contacted by coils. _ Ifthe ice cream is too hard to dip from the container, let it stand, covered, at room “temperature momentarily. It - should soften just enough to enable you to scoop out the servings you need. To hold ice cream for = will keep safély for several hours with this storage method... _. Simply remove ice cream Turn to “cold” control set- Ee ae —- 3 it - —_— ~~ ep ss