FREEZING ICE CREAM.
The matter of freezing greatly relies on the existing circumstances. The speed of the freezer must be taken into consideration, different workmen declaring that different speeds are right. For myself I think 125 revolutions a minute is right. I have seen freezers running as slow as 75 and others running as fast as 150.
When the batch is strained into the freezing can, place dasher in and cover on, now slide tub into place and see that the gears fit all right before placing any ice in tub. Fill the tub with plain ice and allow to stand for at least 5 minutes.
Now place just about a quart of ice cream salt on the ice and start freezer.
After it has been turning about 5 minutes fill with ice again and about 3 quarts of salt.
Allow to freeze until pulling pretty hard and stop freezer. Knock the plug out of tub and allow brine to run off.
After removing cover, hold dasher up in one hand while you scrape cream from it with a case knife or small palette knife.
If you find that your batch does not fill the can, cut the salt down a trifle next time.
Salt varies in strength as does ice in freezing properties.
If your batches are watched carefully and a little study given to freezing you will have no trouble.
