CHAPTER XV
FROZEN DISHES
FROZEN DESSERTS
Directions for Freezing
Select a reliable freezer and one which runs easily. Keep the gearing well oiled.
Adjust the freezing can in the freezer, making sure that all parts fit and that the crank turns readily. Place ice in bag made of ticking or strong sacking, and with a wooden mallet, pound until very fine. Surround the freezing can with ice and rock salt, using three measures of ice and one of salt, for ice cream and sherbets; two measures of ice and one of salt for sorbets, frappés, etc.; equal measures of ice and of salt for molding and for freezing mousses, bombes, and parfaits.
For freezing ice cream, when the freezing can is cold, pour in mixture to be frozen, let stand five minutes, then turn the crank slowly for eight or ten minutes, then more rapidly until mixture is frozen. Remove dasher, scrape cream from sides of freezing can to the middle and press down so as to have the cream one solid mass; let stand to season, or if to be molded, pack in the mold.
A one-pound baking powder can makes an excellent mold if one has no brick mold.