Name: Brick Ice Cream
Ingredients: salt

Brick Ice Cream

Ingredients

salt

Directions

Freeze the eream without any flavoring; when frozen remove the dasher; set a bowl in a pan of ice water; take about a pint of the frozen cream ; mix it until it is creamy ; add the flavoring desired ; mix thoroughly and place in the bottom of the mould ; mix another portion of the frozen cream with a second flavoring and spread it on top ; continue until the mould is filled ; seal and pack in ice and salt for an hour or more. To remove it from the mould, dip into pan of boiling water ; remove instantly and turn out the cream ; or wrap the mould in a towel dipped in hot water ; cut in slices when serving.

By Tracy, Suzanne. [from old catalog]. Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.