POINTERS ON RE-PACKING ICE CREAM.
When you re-pack your cream, if it is soft take your long wooden ice cream paddle and work it up and down, mixing your ice cream thoroughly, then pack it with an extra lot of salt with your ice. This is especially necessary after cream has stood a couple of days. In packing ice cream I think it is strictly necessary to use porcelain lined cans, as it will not do to pack ice cream and let it stand in a tin can more than one day.
ICE CREAM.
Vanilla.
This recipe is for pure cream, and I consider it the finest of my recipes, being very simple.
To each gallon of cream use 1¾ pounds of XXXX powdered sugar. To each gallon of cream use 1 ounce of vanilla.
ICE CREAM.
Vanilla.
Two gallons milk boiled quickly, stirring constantly; take off the fire and stir in 5 pounds of sugar and ½ gallon condensed milk, then strain through cloth and let cool. When cool add 3½ gallons of cream and 4 ounces of vanilla extract, and freeze.