Use one part of coarse table salt to two parts of ice broken the size
of a walnut. This should be firmly packed around the cream pail to
the hight of the freezer. For three pints of cream, one and a half pints
of water should be poured over the ice in the freezer, and for every
additional quart of cream one pint of water should be added to the ice
after packing. When there is no ice cream freezer convenient, ices
may be frozen by putting the cream to be frozen in a tin pail with a
close cover. This ice and salt for packing may be put in a larger pail
and packed firmly around the pail of cream to be frozen. Let this
stand to chill for twenty or thirty minutes, then remove the cover and
stir the freezing mixture within, until stiff ; then repack, cover the whole
closely with a woolen cloth or carpet, and leave for an hour or two in a
cool place.
For self-freezing ice cream, take one quart of rich milk, eight beaten
eggs, three pints of rich, sweet cream, four cups of sugar, one vanilla
bean broken in two and boiled in the custard, or five teaspoonfuls of
vanilla essence✪ Self-Freezing Ice Cream (lemon essence can be used, if preferred) ; heat the milk,
pour it upon the eggs and sugar, cook (stirring steadily) fifteen minutes,
or until it has thickened well ; when perfectly cold add the cream ;
make the day before using and set on ice ; early in the morning beat in
the cream, and put all in an old-fashioned upright freezer, set in its
pail ; put a block of ice within a stout sack, or between the folds of a
piece of carpeting, and beat small with a hammer ; put a thick layer
into the outer part, then one of rock salt; fill the pail in this order, and
before covering the freezer with ice beat the custard for five minutes
with a flat stick or ladle ; shut tightly ; pack pounded ice and salt over
it, and put a folded carpet over all ; in an hour and a half open the
freezer, first wiping off the salt from about the top ; dislodge the frozen
custard from the sides and bottom with a long knife, and beat and stir
with your stick faithfully until the custard is a smooth paste ; replace
the cover, let off the water, and pack more pounded ice and salt about
it, completely concealing the freezer ; put back the folded carpet ; the
cream will take care of itself for three hours and more, or you can, if
you like, leave it all day, with a visit of three minutes every few hours,
to let off the water and pack in more salt and ice. Do not open the
freezer until you are ready for the cream. Then take it out, wipe it off,
wrap a towel wrung out in hot water about the lower part, invert it
upon a flat dish — or leave off the towel and dish the cream out in sau-
cers. Should the weather be very hot, you may have to let off the water
ICES AND ICE CREAMS. 507
oftener than once in three hours ; but this seldom happens if the freezer
be set in a cool cellar.
Page 424 · 1 recipe record on this page
Presented as published in 1886. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Use one part of coarse table salt to two parts of ice broken the size of a walnut. This should be firmly packed around the cream pail to the hight of the freezer. For three pints of cream, one and a half pints of water should be poured over the ice in the freezer, and for every additional quart of cream one pint of water should be added to the ice after packing. When there is no ice cream freezer convenient, ices may be frozen by putting the cream to be frozen in a tin pail with a close cover. This ice and salt for packing may be put in a larger pail and packed firmly around the pail of cream to be frozen. Let this stand to chill for twenty or thirty minutes, then remove the cover and stir the freezing mixture within, until stiff ; then repack, cover the whole closely with a woolen cloth or carpet, and leave for an hour or two in a cool place.
For self-freezing ice cream, take one quart of rich milk, eight beaten eggs, three pints of rich, sweet cream, four cups of sugar, one vanilla bean broken in two and boiled in the custard, or five teaspoonfuls of vanilla essence (lemon essence can be used, if preferred) ; heat the milk, pour it upon the eggs and sugar, cook (stirring steadily) fifteen minutes, or until it has thickened well ; when perfectly cold add the cream ; make the day before using and set on ice ; early in the morning beat in the cream, and put all in an old-fashioned upright freezer, set in its pail ; put a block of ice within a stout sack, or between the folds of a piece of carpeting, and beat small with a hammer ; put a thick layer into the outer part, then one of rock salt; fill the pail in this order, and before covering the freezer with ice beat the custard for five minutes with a flat stick or ladle ; shut tightly ; pack pounded ice and salt over it, and put a folded carpet over all ; in an hour and a half open the freezer, first wiping off the salt from about the top ; dislodge the frozen custard from the sides and bottom with a long knife, and beat and stir with your stick faithfully until the custard is a smooth paste ; replace the cover, let off the water, and pack more pounded ice and salt about it, completely concealing the freezer ; put back the folded carpet ; the cream will take care of itself for three hours and more, or you can, if you like, leave it all day, with a visit of three minutes every few hours, to let off the water and pack in more salt and ice. Do not open the freezer until you are ready for the cream. Then take it out, wipe it off, wrap a towel wrung out in hot water about the lower part, invert it upon a flat dish — or leave off the towel and dish the cream out in saucers. Should the weather be very hot, you may have to let off the water
oftener than once in three hours ; but this seldom happens if the freezer be set in a cool cellar.
Records on this page
Self-Freezing Ice Cream