POINTERS ON FREEZING.
In all my recipes for making ice creams I tell you to strain your cream and sugar through a fine sieve. I do this as a precaution, thus avoiding flies and other small foreign particles being in your cream after it is frozen. Care should be exercised in turning your freezer. Start slowly and at the finish turn very rapidly. By turning slowly at the start it avoids the producing of butter on the dasher, and by turning rapidly at the finish it swells your cream. I think it a good idea after you are through freezing to wash the top of your freezer off good before removing; it thus avoids small particles of salt falling in your cream.