Ice Cream and Frozen Fruits

Ingredients

• 1 measure coarse sea salt
• 3 measures pounded ice

Directions

1. Place ice in a burlap bag and crush it with a heavy mallet.

2. Turn the crushed ice into a bucket and mix it with the salt.

3. Pack the ice and salt mixture solidly around the ice cream can.

4. Ensure the can is properly seated in the wooden tub and adjust the handle.

5. Remove the lid from the can and wipe it dry before pouring in the ice cream mixture.

6. Do not overfill the can; leave space for expansion.

7. Turn the crank slowly at first, then more rapidly as it begins to freeze.

8. When finished, carefully remove the dasher, ensuring no salt enters the cream.

9. Repack with ice and salt in a ratio of 1 part salt to 4 parts ice.

10. Cover with a carpet or newspaper to keep air out.

11. Let the frozen mixture 'ripen' for 2 to 3 hours after repacking.