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Classic
Cook Books
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page 235
Freezing.
Take the freezer containing the ice cream, as above, from the ice-pail, remove
the ice and water; replace the freezer and pack with ice nearly to the brim,
sprinkling a quart of coarse salt uniformly through it as it is put in; cover
and fasten the can and turn the crank until difficult to turn longer; open the
can, remove the dasher, scrape the hardened cream from the sides with a spatula,
and beat the contents with a wooden paddle till smooth, but no longer; close the
can, draw off the salt brine into a bucket; add fresh salt and ice, covering
also the top; wrap a blanket or a piece of carpet around and over the ice-pail;
wet it well with icy brine and let it stand for one hour and a half or 2 hours;
open the freezer, scrape down and beat the cream again, and again pack with
fresh ice and salt to harden and ripen. Be very careful not to let a drop of
brine or a grain of salt get into the cream. In very warm weather it may be
necessary to renew the ice and salt a second or third time; it should always be
done whenever the brine floats the ice. All the directions being followed no
better ice cream can be produced.
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