How to Use an Old-Fashioned Ice Cream Freezer
Ice Cream Freezer and Vanilla Ice Creamby Patricia Mitchell
Maybe you inherited an old-fashioned, hand-cranked (or electric) ice cream freezer. Or perhaps you retrieved your own down from the rafters and dusted the cobwebs off it. In any case, you don't have any instructions, and can't really remember the process.
All old-fashioned ice cream freezers, regardless of make and model, pretty much work the same way. What follows are step-by-step instructions that will demystify the process, as well as links to some of my favorite homemade ice cream recipes. So, pay attention, now.
To make and pack up to 4 quarts of ice cream, you will need about 15 pounds of crushed ice and either
4 cups of table salt or 6 cups of rock salt. Refer to the table below for more information.
Ice CreamMany freezer cans are designed to fit into most refrigerator freezer compartments. Step 9 may be eliminated, and the ice cream can be ripened right in your refrigerator freezing compartment.
Hints for Making Better Ice CreamThe consistency of ice cream may vary from batch to batch. Several factors that will affect the firmness or consistency of ice cream are the recipe used, how hot or cool the day is, size of ice, temperature of the salt water, and temperature of the mixture before it is churned.
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