In making frozen desserts it is necessary to have a good supply of ice, although in the colder countries snow is very commonly used. First of all break up ice into small pieces by pacing it in a bag and giving a few heavy blows with an axe or hammer.
Place the ice-cream can containing the mixture to be frozen in the wooden tub, put on the cover, and adjust the top. Turn the crank to make sure that the can fits in the socket, then pack in solidly the ice and salt. Great care should be taken that there is no possible chance of the salt or water getting into the can.
The proportion of salt to be used to ice depends upon the texture desired in the article to be frozen. The larger the proportion of ice, the slower will be the freezing process and the smoother and finer-grained will be the frozen product. Three level measures of ice to one of salt are found to be the best proportions. If a larger proportion of salt is used, the mixture will freeze in a shorter time, but will be coarse-grained and of a granular consistency.
The mixture increases in bulk during freezing, so the can should not be more than two-thirds full. Turn the crank slowly and steadily until the mixture is frozen to a mush, adding more salt and ice if necessary. After freezing is completed, the water should be drawn off, the dasher removed, and the cover put on, taking care to put a cork into the opening in the cover. Re-pack the freezer with ice and salt, using four measures of ice to one of salt, then place over the top some old newspapers or sacking and leave until required.
To any kind of plain ice cream or rich frozen custard add plenty of fruit and nuts - preserved and candied fruits - and flavour well, usually with wine, brandy, maraschino or Jamaica rum, and it may be called a frozen pudding. These puddings are sometimes frozen as ice cream or made early and packed in ice and salt until frozen.
1 quart of fresh or canned apricots; 1 teaspoonful of lemon juice; 1 1/2 cupfuls of sugar; 1 cupful of water; 1/2 teaspoonful of salt.
Boil the water and sugar together for three minutes. Then mash the apricots through a colander and add to the syrup. An added teaspoonful of lemon juice will help to bring out the flavouring. Put in the freezer and freeze. This may be served with a tablespoonful of whipped cream on each dish.
3 cupfuls of milk; 1/4 cupful of cornstarch; 1/2 teaspoonful of salt; 2 cupfuls of mashed bananas; 1 cupful of sugar, 1 teaspoonful of lemon juice.
Put the milk on in a double boiler; when hot, add the cornstarch, sugar and salt, mixed with cold milk until smooth. Cook for twenty minutes. When cold, add the bananas, which have been skinned, scraped and mashed through a wire strainer. The lemon juice is added just before closing the freezer. Freeze.
Pare and stone six peaches; crack half the stones, take out the kernels, and put them into a saucepan with half a pound of sugar, one pint of water and the juice of a lemon; when the sugar is dissolved boil for five minutes; strain and stand aside until cold. When cold add the mashed peaches, and freeze the same as ice-cream.
3 cupfuls of milk; 1 cupful of macaroons; 1 cupful of sugar; 2 cupfuls of crushed peaches; a pinch of salt; 4 tablespoonfuls of cornstarch.
Put the milk on to heat. When hot add the cornstarch, which has been mixed with a little cold milk. Cook for ten minutes. When cold add the sugar and salt. The macaroons have been crushed fine and the peaches, which have been mashed through a colander, are then added. Pour into freezer and freeze.
Peel and stone six mellow peaches; press them through a colander. Crack three stones, mash the kernels, and put them in a saucepan with a half-pound of sugar and one pint of water; boil five minutes and strain. When cold, add the peaches and freeze. When frozen, remove the dasher from the freezing-can, and stir in a half-pint of cream that has been whipped to a stiff froth; cover the freezer but do not return the dasher; repack, and stand it aside for two hours. Serve in tall parfait-glasses, garnish the top with chopped candied cherries; or it may be served plain - for eight people.
2 cupfuls of water; 1/4 cupful of sago; 1 1/2 cupfuls of sugar; 2 eggs; 1/2 teaspoonful of salt; 2 cupfuls of grated pineapple.
The sago is put on with the two cupfuls of water and boiled slowly for one hour, or until clear. Beat the eggs, sugar and salt until light, and add to the sago. Remove from fire at once. When partly cool, add the grated pineapple, either fresh or canned. When cold put in the freezer and freeze.