Secrets of Making Frozen Desserts at Home: 150 Tested Recipes / Easier, More Economical, More Delicious

150 TESTED RECIPES
EASIER More ECONOMICAL More DELICIOUS
1—Scald the freezer can to be sure it is clean and sweet.
2—Prepare the mixture to be frozen, as described in the recipes in this book. Place the mixture in the freezer can.
3—Assemble the freezer ready for freezing.
4—Chip the ice in small pieces and mix with coarse ice cream salt in the proportion of 3 to 6 parts of ice to one of salt. The 3 to 1 mixture may be used if quicker freezing is desired, but a larger swell is obtained by using the 6 to 1 mixture.
5—Pack ice and salt around the freezer can up to the top, turn the crank a few times to set the ice and salt, then add more ice and salt until the top of the can is covered.
6—Start turning the crank, slowly at first; as the mixture begins to stiffen, turn rapidly to secure the desired beating. The special design of the dasher makes it possible to blend and whip the cream to a delightful mellowness.
7—If the directions have been followed, from three to five minutes should be sufficient to freeze the cream enough to serve at once. When frozen, be sure that the waste hole is not plugged up; pour off some of the brine until the level of brine is well below the cover of the can. Remove the top of the freezer and take off the can cover. Insert a cork in the can cover to stop up the hole in the top. Remove the dasher and scrape the ice cream into the can. Place cover on the can and add more ice and salt to the level of the cover. It is a good idea to cover the freezer with a thick pad of newspapers or a heavy cloth to keep the air from the ice.
8—Allow the ice cream to “set” in this freezing mixture until time for serving.
9—When time comes for serving, if desired, the cream may be turned out in a solid form by removing the can and wrapping it in a cloth wrung out of hot water. By hitting the can, the ice cream will slip out on to a platter or serving dish. Be sure that the cream is tampt down thoroughly before it is allowed to “set” if you wish the cream to be served in cylinder form.