Freezing Ice Cream

Ingredients

• 2 to 3 parts snow or ice
• 1 part salt

Method

1. 1

   Pack snow or ice into the freezer, add enough water to make a thick mush, then add salt.

2. 2

   Wait until it floats the ice.

Nutrition per serving

As published

This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 320. The excerpt below is the record exactly as published.

2 to 3 parts snow or ice, to 1 part salt. It is not necessary to draw ofp the water as fast as the ice melts, but wait until it floats the ice. Salt. — The best salt to use is Turk's Island salt; rock salt is next. For the first freezing have it coarsely ground, and have it in small lumps for the " packing down " after the freezing is done. Fine table salt melts the ice too rapidly and is not suitable. When through with a freezer, any salt left in it may be drained, dried, and used again. Canned fruits, etc., when used in creams, should be opened an hour before using, and turned into a pitcher to aerate; this improves their flavor very much. For extracting lemon juice a glass squeezer is best. If a metal one is used, do not let it stand a few minutes, and then use it again with- out washing, as the acid will attack the metal, and so taint the flavor. Orange juice can be extracted, without any bitter flavor, by cutting the orange in two, removing the pulp with a teaspoon, and straining it through a piece of clean cheese cloth. Flavoring. — Ice creams should seem quite highly flavored before being frozen, as after freezing they will seem less so. The Freezer. — Buy a freezer larger than you actually need to hold the cream to be frozen. Cream is better if there is room allowed for air, and this is especially true of sherbets and water ices; besides this the cream expands ^ to | in freezing, so that it is better not to fill the can more than ^ full. Less ice and salt are required in propor- tion to their contents by large than by small freezers. When not in use, the can of a freezer should be kept uncovered. After being used it should be cleaned, scalded, and thoroughly dried before being put away. Freezing the Cream

Cook this with the app: pantry check, scaling, and the assistant.