Ices can easily be made without a machine. The cylinder is replaced by a long round biscuit or coffee tin, about four inches in diameter. Put the tin in a pail. Pack it round with ice and salt as above. Pour the mixture which is to be frozen into the tin and beat it hard for ten minutes. Put on the lid firmly. Cover it with ice and then cover the whole thing with a thick blanket or piece of carpet. Leave it for an hour. Remove the ice on lid of the tin, wipe it and take it off. Scrape off the frozen mixture at the sides and beat very hard again for ten minutes. Replace the cover, ice, salt and blanket, and leave for five or six hours, only looking occasionally to see if the water must be drawn off and more ice and salt added. This, although a lengthy process, is very simple and inexpensive and most successful.
For beating, a long wooden spatula, thin at the end and about the size of a carving knife, should be used.
It is essential that rock salt and not common salt be used. Snow can be used instead of ice, but is not quite so good.
To take out ice, dip the cylinder quickly in hot water and shake it gently.
Scald the tins in which ices are made directly they are emptied, and dry in the oven.
If cream ices are to be put in moulds it will be found more satisfactory to add to them a little dissolved gelatine in the proportion of ¹⁄₂ oz. of gelatine to two quarts of cream.
Cream ices are excellent served with a hot chocolate, fruit, or wine sauce. The sauce should be served separately.