Molding the Cream
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.
10—Many hostesses like to serve their ice cream in a mold. In this case, when the mixture is frozen, place it in the mold and pack it down well so that it will come out in a perfect shape. If two or three varieties of cream are used, smooth off each layer before adding the next one, smooth cream on top and cover with a piece of greased and waxed paper (greased side up) cut larger than the mold.
Place mold in the top of packed ice and salt so that there is a layer of salt and ice under the mold, with the top completely buried. Let it freeze for from two to three hours.
To remove, wipe the mold with a cloth. Remove the cover and allow the mold to stand for several minutes in a warm place.