Ice Cream and Frozen Custard

Ingredients

• cream
• coarse sea salt
• ice
• large news- papers
• woollen cloth or blanket

Directions

1. Prepare the cream and salt before breaking ice into small pieces, about the size of a walnut.

2. Place a little ice and salt under the bottom of the freezer.

3. Pack alternate layers of ice and salt above the cream level in the freezer.

4. If the tub has no top, cover it with a woollen cloth and turn the freezer rapidly.

5. When the cream hardens on the sides, cut it down with a knife, scrape the sides, and beat with a large spoon.

6. Cover again and turn rapidly until it reaches a mushy consistency.

7. When the ice melts, drain off the salt and water, adding more salt and ice above the cream level.

8. Once done, cover the tub and freezer with newspapers and a woollen cloth or blanket.

9. Store the cream in a dark, cool closet until needed.