378 



ICE CREAM 



retain a part of the air beaten into it by the rapid turning which 

 continues from the seventh minute until the ice cream is frozen. 

 The whole process of freezing with water as described will not 

 take more than twelve or thirteen minutes and may be done in 

 ten minutes with a one- or two-gallon freezer and in thirteen 

 minutes with a ten-gallon freezer. 



The quantity of salt to use to get quick freezing need not be 

 more than one-tenth of the amount of ice. Full value of the 



j^ 



crrC 



Fig. 123. — Illustrating the addition of water to the salt ice mixture to hasten the freezing 



of the ice cream. 



salt is secured by putting it at the middle and at the top of the 

 ice so it will work on the ice as it trickles downward. 



To freeze ice cream in ten minutes be sure the mix is not 

 too sweet and then pour cold water in among the lumps of ice. 



Holding ice cream is best done by packing solid in can and 

 then dry-packing the can, using a coarse salt that will not dis- 

 solve too rapidly. If for any reason the ice cream melts and 

 then is rehardened without agitation it will not be edible on 

 account of spines of ice which have formed. Melting and re- 

 freezing is the cause of coarse spiny ice cream. The whole mass 

 may be put into a freezer and refrozen, however. 



