Ices and Ice Cream

Ingredients

• 25 pounds of ice
• coarse sea salt

Directions

1. Fill the ice cream freezer with water and do not draw off while freezing.

2. Once frozen, remove the cover and beater, scrape the cream from the sides, and heat with a wooden paddle.

3. Replace the cover, fill the hole with a cork or clean cloth, and invert a tin cup over it.

4. Drain off all the water and repack with ice and salt, using salt at the bottom and between layers, but none on top.

5. Heap ice on the cover and cover with a thick woolen blanket.

6. Let it harden for 2-3 hours in a cool place.

7. If needed, wet the blanket with the icy brine and beat the cream again after an hour or two.

8. Repack with fresh ice and salt as necessary.