To Freeze Ice Creams, Ices, Sherbets, Etc

Ingredients

• ice
• rock salt
• mixture for ice cream
• newspapers or a piece of carpet

Directions

1. Put ice in a burlap bag and pound it with a mallet until fine.

2. Ensure the dasher is in place and the crank turns smoothly before pouring in the mixture.

3. Fill the can no more than halfway, as the mixture expands during freezing.

4. Pack ice and rock salt around the can in a ratio of 3 parts ice to 1 part rock salt until it reaches the top.

5. Turn the crank slowly at first, then more rapidly, adding more ice and salt if needed.

6. Do not drain off salt water until the mixture is frozen, as it aids in freezing.

7. Once frozen, drain off the water, remove the crank, wipe the can's cover, and take it off.

8. Remove the dasher and pack the mixture solidly with a spoon.

9. Cover the can and cork the opening, then re-pack with salt and ice in a ratio of 1 part salt to 4 parts ice.

10. Cover the top with newspapers or a piece of carpet and let it stand for 2 hours in a cool place.

11. To serve, remove the can, wipe it carefully, and place it in cold water for 1 minute.

12. Remove the cover, run a knife around the edge, invert the can on a platter, and the mixture will slip out. If it doesn't, wrap a cloth soaked in hot water around the can for a moment.