General Rules in Making Ice Cream

The can, cover and dasher of the freezer should be scalded and then chilled before the mixture which is to be frozen is placed in it. Adjust the can carefully in the tub before packing. Pour in the mixture, put in the dasher, cover, adjust the crank and pack with finely chopped ice and rock salt; this must be higher around the can than the mixture is inside.

Use three times as much ice as salt for freezing; use four times as much ice as salt in packing.

In freezing ice cream the crank should be turned slowly and steadily; in freezing sherbet the crank should be turned rapidly and steadily; in freezing water ice or frozen fruit turn the crank steadily five minutes, allow it to stand five minutes, turn again five minutes, and continue until freezing is completed.

When mixture is frozen, remove ice and salt from around the top of the can; wipe cover and top; uncover and remove dasher, scrape it; then beat frozen mixture thoroughly with wooden spoon or paddle; place paraffin paper or heavy paper over can; cover and put a cork in the hole. Drain off all the water which has collected during the freezing and which should not be removed until freezing is completed; repack the freezer, putting ice and salt over the top, cover with carpet, blanket or newspaper and allow it to stand in a cold place several hours.

In preparing frozen fruit or water ice the sugar and water should be made into a syrup, which should be boiled five minutes, then strained; in preparing ice cream with fruit, the sugar and crushed fruit should stand one hour in a cool place, or until the sugar is dissolved, then add cream and freeze; in preparing ice creams without fruit the cream should be scalded and the sugar dissolved in it; cool, add flavoring and freeze.

Parfaits are cream combinations that are packed solidly in salt and ice for four hours or longer.