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"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

frozen--FREEZING/PACKING ICE CREAM Recipe

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This recipe for frozen--FREEZING/PACKING ICE CREAM is from A TASTE OF HOME, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
20-25 lbs. crushed ice
2-3 lbs. ice cream salt
Directions:
Directions:
After inserting ice cream canister into the freezer, start motor,and distribute about 2" of crushed ice around the bottom of the bucket. Sprinkle about 1/4-1/3 c. uniformly over the layer of ice. Continue adding alternating layers of ice and salt until the canister is entirely covered. Continue adding ice and salt as the ice melts during freezing. Be sure the drain hole in the freezer is open so salty water can drain out.
After freezing is complete, clear ice and salt away from the top of the canister. (I always carefully drain part of the salt water out the drain hole before opening canister to lessen the chance of salty water getting into the ice cream and ruining it.) Wipe canister carefully to remove salt and water before removing the cover.
Remove dasher and pack ice cream down into the canister. Cover top of canister with 2 layers of plastic wrap and replace the cover.
Drain off as much additional salt water as possible through the drain hole. Repack ice and salt layers. Cover the freezer bucket with several newspapers, folded towels or a folded rag rug and allow it to harden/ripen for 2-3 hours.
Or, instead of packing, you can remove the canister and place it in deep freezer for several hours.
Personal Notes:
Personal Notes:
Hardening/ripening the ice cream gives it better texture and flavor and keeps it from melting so quickly. Well worth the time and effort if you can wait to eat it!!!

 

 

 

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