Ice Creams

Ingredients

• cream
• pounded ice
• coarse sea salt

Directions

1. Place the cream in pewter ice pots and cover them with a piece of folded paper to secure the lid.

2. Put the pots in a pail and surround them with pounded ice mixed with coarse sea salt.

3. Turn the pots briskly using the handle.

4. Open the pots every five to six minutes, scrape down the frozen cream from the sides, and stir well.

5. When the mixture is like butter, transfer it into molds or serve it in glasses.