DIRECTIONS FOR FREEZING
Pound the ice in a large bag with a mallet, or use an ordinary ice shaver.
The finer the ice, the less time it takes to freeze the cream. A four quart
freezer will require ten pounds of ice, and a quart and a pint of coarse
rock salt. You may pack the freezer with a layer of ice three inches thick,
then a layer of salt one inch thick, or mix the ice and salt in the tub and
shovel it around the freezer. Before beginning to pack the freezer, turn
the crank to see that all the machinery is in working order. Then open the
can and turn in the mixture that is to be frozen. Turn the crank slowly and
steadily until the mixture begins to freeze, then more rapidly until it is
completely frozen. If the freezer is properly packed, it will take fifteen
minutes to freeze the mixture. Philadelphia Ice Creams are not good if
frozen too quickly.
TO REPACK
After the cream is frozen, wipe off the lid of the can and remove the
crank; take off the lid, being very careful not to allow any salt to fall
into the can. Remove the dasher and scrape it off. Take a large knife or
steel spatula, scrape the cream from the sides of the can, work and pack
it down until it is perfectly smooth. Put the lid back on the can, and put
a cork in the hole from which the dasher was taken. Draw off the water,
repack, and cover the whole with a piece of brown paper; throw over a heavy
bag or a bit of burlap, and stand aside for one or two hours to ripen.
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