Ices, Etc

Ingredients

• ice
• coarse rock salt
• cream

Directions

1. Break the ice into small pieces, about the size of an egg or smaller.

2. Put some ice in the bottom of a tub and set a kettle in it.

3. Add ½ cup of coarse rock salt, then add 2 quarts of ice, and repeat until the tub is full to the top of the kettle.

4. Stir the mixture until the cream is frozen.

5. If using moulds, fill them completely, seal tightly, and place them in the ice and salt, covering them entirely.

6. Cover with a piece of carpet to keep the air out.

7. To remove from the mould, have a dish ready, wipe the mould, and pour boiling water over it quickly.

8. Turn the mould over onto the dish and remove it slowly to avoid breaking.