Ice cream freezer

“ A water ice is a mixture of water, fruit and sugar, frozen without much stirring; in fact, a water ice can be made in an ordinary tin kettle packed in a bucket. If an ice cream freezer is used, the stirring should be done occasionally. Personally, I prefer to pack the can, put on the lid and fasten the hole with a cork rather than to use the dasher, stirring now and then with a paddle. ”

“ When chopped, they are mixed with cottage cheese for sandwiches, stirred into all kinds of salads, put into cake batter, and all kinds of icings; and when left in unbroken halves, used to garnish many gelatine puddings and whipped-cream desserts.
But when the very hottest days come, we all like the good things that come from the ice-cream freezer. The best up-to-date freezers do their work very quickly, the great secret being to have the ice broken up in very fine pieces or crushed in a strong bag. ”

“ If frozen in an ordinary freezer, it is not necessary to beat the cream. Put mixture in can of ice cream freezer, surround with three parts ice and one part salt.
Let mixture stand 5 minutes, then turn crank slowly until mixture is stiff. When frozen drain off ice water and repack, using four parts ice and one part salt.
FIG MARGUERITES Put in top of double boiler
7⁄8 cup sugar and
3 tablespoons water.
Stir until sugar is dissolved as much as possible. There will still be small sugar crystals remaining. Wash sugar crystals from inside of double boiler with pastry brush dipped in cold water. ”

“ In all my recipes for making ice creams I tell you to strain your cream and sugar through a fine sieve. I do this as a precaution, thus avoiding flies and other small foreign particles being in your cream after it is frozen. Care should be exercised in turning your freezer. Start slowly and at the finish turn very rapidly. By turning slowly at the start it avoids the producing of butter on the dasher, and by turning rapidly at the finish it swells your cream. I think it a good idea after you are through freezing to wash the top of your freezer off good before removing ”

“ With ice cream freezer, burlap bag, wooden mallet or axe, small saucepan, sufficient ice and coarse rock salt, the process neither takes much time nor patience. Snow may be used instead of ice; if not readily acted on by salt, pour in one cup cold water. ”

“ Have you ever seen a milk bottle on a cold winter morning with the paper cover or even the metal cap pushed up, the frozen milk standing high above the top of the bottle? What does this suggest to you in connection with the filling of the ice cream freezer?
It must be noted, too, that a larger amount of flavoring material is needed in a frozen dessert than in one that is not. The frozen custard, for instance, needs more vanilla than one prepared in the ordinary manner. ”

“ When frozen, be sure that the waste hole is not plugged up; pour off some of the brine until the level of brine is well below the cover of the can. Remove the top of the freezer and take off the can cover. Insert a cork in the can cover to stop up the hole in the top. Remove the dasher and scrape the ice cream into the can. Place cover on the can and add more ice and salt to the level of the cover. It is a good idea to cover the freezer with a thick pad of newspapers or a heavy cloth to keep the air from the ice.
8—Allow the ice cream to “set” in this freezing mixture until time for serving. ”

“ Margaret had a little ice-cream freezer which was all her own, and held only enough for two little girls to eat at a tea-party, and this she could pack alone. When she made ice-cream for all the family she had to use the larger freezer, of course, and this Bridget helped her pack. But the same rule was used for either the large one or the small. First break up the ice in a thick bag with a hammer until the pieces are as large as eggs, and all about the same size. ”

“ Place in an ice-cream freezer and freeze until thoroughly chilled and of a mushy consistency. Add the fruit juices and the mashed bananas and continue freezing until firm. Remove the dasher and pack in salt and ice for several hours. This makes about 1 gallon.
Mrs. D. O. Harton, Jr., Arkansas.
Velvet Ice Cream
(Makes 4 quarts)
1 qt. milk
2 cups brown sugar
2 tbs. cornstarch
4 egg yolks, beaten
1⁄4 tsp. salt
1⁄2 tsp. maple flavoring
4 egg whites, stiffly beaten
2 cups heavy cream, whipped ”

“ Prepare and cook exactly the same as for vanilla ice-cream (No. 1271) ; put in a saucepan two ounces of well-chopped cocoa and an ounce of powdered sugar, add to it half the cream preparation; place the pan on the stove, and with a pastry-whip stir briskly, and let boil for three minutes; take it from the fire, add it to the remaining half of cream, then mix the whole well together for two minutes. Strain through a fine sieve into an ice-cream freezer, let cool for thirty minutes, then proceed to freeze it exactly the same as for the vanilla ice-cream, and serve it also the same. ”

“ Frozen desserts may be purchased ready made, but those made in the home cost less, are usually more delicious, and can be prepared in greater variety. As they are not difficult to make and are not necessarily an expensive dessert, the housewife should often include them in her meals. Therefore, an ice-cream freezer of a size that will accommodate the requirements of the members of the family is a good thing to add to the cookery equipment. ”

“ There is a great difference in freezers. Be sure to get a good one. The construction of the dasher has much to do with the texture of the cream. Those that freeze the quickest are not necessarily the best.
Do not buy a small freezer: you can freeze a small quantity in a large freezer, but you cannot freeze a large quantity in a small freezer.
★ The “Laurel” Ice Cream 21⁄2 pts. heavy cream 21⁄2 pts. whole milk 2 cups sugar 4 or 5 tablespns. ”

“ In addition to the mechanical advantages secured by the motor-driven ice-cream freezer unit, there are had by its use cleanliness and increased space.
Every freezer should be so made that the action of [226] scrapers and dasher is continuous. Some freezers have a device in which the scrapers are hung on the dasher so their lower ends rest on the bottom of the can, and the friction between ends of scrapers and can bottom when in motion moves the scrapers against the side of the can, and holds them there positively and continuously. ”

“ Some confectioners use arrow-root instead of flour for thickening; but either flour or corn-starch is better for the purpose, as they have no taste of their own.
Freezing.—When the cream or custard is prepared it is put into the freezer, which is a cylindrical tin vessel which is provided with a rotary scraper or dasher, moving by a crank, with a handle through the lid. The freezer is then firmly imbedded in a bucket of pounded ice, mixed with coarse salt. This bucket should be provided with a hole or spigot near the bottom, so as to drain off the superfluous water caused by the melting ice. ”

“ Ice cream may be molded in the freezer; you will then have a perfectly round smooth mold, which serves very well for puddings that are to be garnished, and saves a great deal of trouble and extra expense for salt and ice. ”

“ In modern ice cream factories Brine Freezers are generally used. In a Refrigerator Plant intensely low temperatures are produced by the vaporizing of compressed ammonia or carbonic acid in an ice machine, and brine circulating in iron pipes is cooled by such medium and may, in turn, cool the air in the Cold Storage room, or the cream in the freezer, or pure water in metal boxes for the manufacture of Artificial Ice. 54It has been attempted to make the brine freezers continuous, the cream mixture being fed into the machine at one end and discharged frozen at the other. ”

“ In taking it out for use, first wipe off every particle of the freezing mixture dry, then with a knife loosen the sides, then invert the freezer upon the dish in which the ice is to be served, and apply two towels rung out of hot water to the bottom part, and the whole will slide out in the shape of a cylinder.
If you wish to put it into moulds, pour it into them when the cream is frozen sufficiently, and then cover the moulds in the snow and salt till they are wanted. Dip the moulds in warm water to make the ice slip out easily. ”

“ Salt always causes ice to melt faster, and it is only when ice melts and gives out the cold locked up in it that ice cream can be made.
Norah soon had the freezer full of a mixture of sugar, cream and some sliced bananas, since the children liked that flavor, and in a little while Russ and Laddie were turning the handle.
By supper time the ice cream was frozen, and for dessert they had a dainty dish made from ice brought in the middle of summer from the dark cave. The six little Bunkers thought it quite wonderful. ”

“ The freezing tub must be wide enough to leave a margin of four or five inches all around the freezer, when placed in the middle--which must be filled up with small lumps of ice mixed with salt--a larger tub would waste the ice. The freezer must be kept constantly in motion during the process, and ought to be made of pewter, which is less liable than tin to be worn in holes, and spoil the cream by admitting the salt water. ”

“ Lemon Ice Cream.—Stir a pound of powdered loaf sugar into a pint of cream, add the grated rind and juice of 5 lemons, or flavour with essence or oil of lemon; mix and beat all gradually into 3 pints of cream. Cover and let it stand an hour, then strain it into the freezer, (a long tin vessel, with a tight lid,) close and stand in the ice tub, which fill with a mixture of equal quantities of coarse salt and ice broken small, that it may lay compact around the freezer. Snow is better than ice. Press down and keep turning till the cream is froze, which will be in 2 hours. ”

“ For freezing desserts, salads and other foods—Set the Cold-Control on Number “7,” until dessert or salad has frozen to the desired consistency. Then turn back to Number “3” or “4.” This will keep it at the proper temperature. Package foods to be frozen according to suggestions on page 8.
For keeping frozen foods—When you keep commercially frozen foods or commercial ice cream in the Super-Freezer, leave the Cold-Control on Number “3” or “4” as long as the foods are to be kept frozen. To thaw foods, place packages on one of the food compartment shelves for 24 to 48 hours. ”

“ This is a good and easy way of imitating ice-cream in families that are not provided with the regular apparatus of a freezer and moulds. The pint of cream must be very rich, and the flavouring very high. All flavouring loses much strength in freezing.
You may flavour it with vanilla, by boiling a vanilla bean in half a pint of milk, till the vanilla taste is well infused. Then strain the milk, and mix it with the cream. Or, instead of vanilla, you may boil in the milk a handful of shelled bitter almonds, or peach-kernels, to be afterwards strained out. ”

“ In two hours you can turn the ice out of the freezer in a round column or loaf that will be quite as sightly as the oblong square one frequently gets from the caterer. Many people think that simply freezing the pure cream produces the loose, frothy cream found at inferior confectioners’, but this is not the case; pure cream frozen results in a firm smooth mass which cuts like butter.
I have given the formula for raspberry and strawberry cream only, but any fruit juice may be substituted, varying the quantity of sugar as required. ”

“ But when they looked inside, there was the thick frost all over the tin. "Perfect!" said Mother Blair. "Now you will see how quickly the cream will freeze. It makes all the difference in the world whether or not it is ice-cold inside." Then they poured in the cream and shut the freezer tightly, and Jack began to turn the handles, first of one and then of the other, with "Treasure Island" open before him on an upturned pail, though he very soon found that the freezers needed all his attention. ”

“ It may be made ready for the freezer early in the morning, and kept in the ice box until it is convenient to freeze it. It is quite possible to utilize cream that is not perfectly fresh.
Put in the can of the freezer one pint of milk, one-half cup of heavy cream, one-third cup sugar, one teaspoonful vanilla, one-half teaspoon of almond extract, a few grains of salt, and vegetable color paste to make a delicate green color. Set the freezer in a pan of hot water. As soon as the mixture is lukewarm, add one Junket Tablet dissolved in one tablespoon cold water. ”

“ In the non-turning freezer, the chamber for the ice and salt is separated from the can so that the freezing mixture cannot enter the ice-cream.
It is cheaper to buy ice-cream, the home-made kind tastes far better. When you buy ice-cream, it is wise to watch the containers in which it comes, and to know where it is made. The Government is very particular, but slight slips in the ice-cream organizations can breed the most dangerous of bacilli. At home you can watch everything ”

“ Remove the beater, stir the cream which should still be soft enough to handle, and pack in ice with only a little salt. Or the cream may be transferred from the freezer can to the shipping can and packed in it. If bricks are wanted the soft cream is packed in molds of the desired shape and size and buried in the freezing mixture to harden. ”

“ Save the needed amount of peaches to serve on top of ice cream.
Frozen pudding, strawberries, bananas, or pineapple, may be added in this way when making any Junket Ice Cream.
Orange Sherbet Heat two quarts of milk lukewarm in which has been dissolved two cups of sugar, then add two dissolved Junket Tablets, stir quickly for a minute and pour into freezer can, let it stand ten or fifteen minutes before packing with ice and salt; freeze to a thick mush, then add juice and grated rind of six oranges and continue to freeze. ”