To Freeze Ice Cream

Ingredients

• 1 cake of ice
• rock salt or coarse table salt

Directions

1. Place a cake of ice in a box or bag and mash it fine.

2. Fill a thin layer of ice around the can, then add a handful of rock salt.

3. Continue layering ice and salt until the freezer is filled with three to four parts ice to one part salt.

4. Turn the crank slowly at first to allow the cream to get cold, then more rapidly until the cream is frozen.

5. Remove the stirrer and rotate the can for a minute to harden the contents.

6. Draw off the water, refill the freezer with ice and salt, cover with an old blanket, and set in a cool place until needed.

7. If you want to mold your cream, do so immediately after freezing, ensuring the cream reaches the corners of the mold.

8. Use a brick mold for easy turning out and cutting, or a pyramid mold as a second option.

9. Cover the cream with a piece of waxed paper larger than the lid, place on the lid, and pack the mold in the freezer tub with ice and salt.