306 Milk and Its Products 



The finer the salt, the more rapidly it dissolves and 

 the more quickly cold is produced, thus hastening the 

 freezing process. However, it is believed by many 

 that it is better that the cream should be cooled slowly 

 at first, at least until after it reaches the whipping 

 point. The addition of water to the salt and ice, thus 

 making a brine, will increase the freezing to a consid- 

 erable extent. The freezer should also be turned slowly 

 at first, for rapid agitation before passing below the 

 churning point causes small lumps of butter to form. 

 After this point, the cream should be beaten or whipped 

 by rapid revolution of the dasher. If the speed is 

 slow throughout, there will be little swell and a coarser 

 texture. The entire process should take from fifteen 

 to twenty-five minutes, depending upon the tempera- 

 ture of the cream in the beginning; the cooler the 

 cream, the less time will be required. 



Transferring and packing. If only a single batch 

 is made, it is most common to clean off the dasher and 

 repack the ice around the freezer. However, if it is 

 necessary to transfer the cream to another receptacle, 

 it should be done while fresh and in a rather soft con- 

 dition. If allowed to harden, and then re -dished, 

 there will be a considerable loss of volume. In pack- 

 ing or repacking, a coarser grade of salt may be used, 

 as the amount of cold needed is only sufficient to 

 maintain the frozen condition. 



Freezers. The essential parts of an ice cream 

 freezer are, first, the vessel in which the cream or 

 other material to be frozen is contained. This is fitted 

 with an agitator, with which to stir the cream during 



