Ice Creams, Sherbets, Etc.

Ingredients

• 10 quarts fine ice
• 3 pints coarse salt
• 1 cup salt
• 1 quart cold water

Directions

1. Pack 5 inches of fine ice at the bottom of a 1-gallon freezer.

2. Sprinkle with 1 cup of salt and add another layer of ice.

3. Alternate layers of salt and ice until even with the top of the can, packing down solid with a stick each time.

4. Pour 1 quart of cold water over the packed ice and salt.

5. Turn the handle slowly at first, then faster after 5 minutes to ensure a smooth cream.

6. Remove the beater once the cream is frozen and mix the frozen mass with a spoon.

7. Cover the can tightly, cork the hole, and if storing for a long time, repack with fresh ice and salt.

8. Cover the freezer with a blanket or carpet and place it in a cool spot, tipping it slightly to drain excess water.

9. At serving time, hold the can under cold water for 2-3 minutes, wipe dry, and turn out onto a napkin on an ice-cold platter.