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Classic
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page 149
are not well mixed before freezing, the sugar will sink to the bottom, and the
mixture will have a sharp, unpleasant taste. It is a better plan to make a syrup
of the sugar and water, by boiling and skimming when necessary, and, when cold,
add the juice of the fruit.
The following directions for making "self-freezing ice-cream" are from "Common
Sense in the Household." After preparing the freezer as above, but leaving out
the beater, remove the lid carefully, and with a long wooden ladle or flat stick
beat the custard as you would batter steadily for five or six minutes. Replace
the lid, pack the ice and salt over it, covering it with about two inches of the
mixture; spread above all several folds of blanket or carpet, and leave it
untouched for an hour; at the end of that time remove the ice from above the
freezer-lid, wipe off carefully and open the freezer. Its sides will be lined
with a thick layer of frozen cream. Displace this with the ladle or a long
knife, working every part of it loose; beat up the custard again firmly and
vigorously, until it is all smooth, half-congealed paste. The perfection of the
ice-cream depends upon the thoroughness of the beating at this point. Put on the
cover again, pack in more ice and salt, turn off the brine, cover the freezer
entirely with the ice, and spread over all, the carpet. At the end of two or
three hours more, again turn off the brine and add fresh ice and salt, but do
not open the freezer for two hours more. At that time take the freezer from the
ice, open it, wrap a towel wet in hot water about the lower part, and turn out a
solid column of ice-cream, close grained, firm, delicious. Any of the recipes
for custard ice-cream may be frozen in this way.
Ice-creams may be formed into fanciful shapes by the use of molds. After the
cream is frozen, place in mold, and set in pounded ice and salt until ready to
serve. Cream may be frozen without a patent freezer, by simply placing it in a
covered tin pail, and setting the latter in an ordinary wooden bucket, packing
into the space between them, very firmly, a mixture of one part salt to two
parts of snow or pounded ice. When the space is full to within an inch of the
top, remove cover, and stir with a wooden spoon or paddle, keeping the freezing
cream detached from the sides, until the whole is stiff;
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