For more information
write:

P.O. Box 1008
Sparks, MD 21152

or e:mail

                    JOIN THE FAMILY FUN

          ENTER THE ICE CREAM MAKING CONTEST

                          SUNDAY, JULY 13TH
                            10 am - Cow Palace

Contest Information

Judging -  Ice cream will be judged by a panel that will consider
           the texture, hardness of freeze and taste appeal.

Time Limit - Contestants will have 30 minutes to finish the product.

Premiums Per Class:
1^st  $50;  2^nd  $30;  3^rd  $20

 Class 101 - Fruit and Class 102 - Other

 

___________________________________________________________

Contest Rules and Regulations*
 (Note Health Department Recommendations)

1.    Contestants shall furnish the following:

1. All ingredients shall be from an approved source. Ingredients must fill 2/3 of container.

2. Utensils needed to make and serve ice cream

3. Freezers – hand crank or electric may be use

2.    The Fair shall furnish ice, water and salt.

3.    Contest is open to the world.  Contestants may be a team consisting of not more than 2 people. Each person must be named at the time of entry.

4.    Contestants must be pre-entered by June 1st  (see below for an entry form).

5.     Entry will be acknowledged by a return entry tag that must be attached to the ice cream freezer.

6.     Any flavor or fruit may be used.

7.     After the contest is judged, contestants may serve your ice cream to the audience (spoons will be provided).

NOTE:  Baltimore County Dept of Public Health Recommendations:

*In recent years in the Northeast Region, there have been numerous food borne outbreaks of Salmonella enteriditis associated with the use of raw eggs in food products.  Ice cream has been implicated in several of these outbreaks.  Senior citizens are especially vulnerable to the effects of salmonellosis. Because raw eggs are an important ingredient in homemade ice cream mixed and because the ice cream made for this contest will be served to the public, the Baltimore County Dept of Public Health makes the following recommendations:

1.    The safest method of making ice cream is to purchase a commercially pasteurized ice cream mix and add flavoring ingredients just prior to freezing.

2.    If your ice cream is made “from scratch”, cooking the mix to 165 degrees F will destroy the Salmonella organisms. Cool the mix to 120-130 degrees F and then refrigerate at 40 degrees F or below until freezing.

3.    Should you wish to make ice cream with an uncooked mix, substitute liquid pasteurized eggs for raw eggs.

4.    Always use pasteurized milk, USDA inspected eggs (or USDA approved pasteurized eggs) and flavoring ingredients from approved commercial facilities.

For More Information or an Entry Form

Send a check and self-addressed stamped envelope to:

Baltimore County 4-H Fair
P.O. Box 1008
Sparks, Maryland  21152

Or  e:mail

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