Little Gem Vanilla Ice Cream
The first thing to be remembered about freezing cream is that the ice must be crushed-the finer it is the quicker it melts; the more the mixture is stirred the sooner all parts become chilled. Use one part salt to three or four parts ice. Pack in thoroughly, turning freezer handle occasionally while packing. Turn slowly at first and after 10 minutes more rapidly. Remove beater; cover with salt and ice. If to be used soon it needs no further packing. If to be mounded, beat mixture well and pack in mound; cover closely and bury in ice and salt. Coarse rock salt is better than coarse fine salt. Cover freezer with a piece of old carpeting wet with salt and water.Vanilla Ice Cream (6 Quart Freezer)3 quarts milk, 1 1/2 quarts cream, 4 cups sugar, 10 eggs, vanilla. Scald milk, into this put sugar and eggs well beaten. Cook until smooth and slightly thickened. (Cook too much rather than too little). Beat cream and add when custard I’d cold with 2 tablespoons of vanilla. Mrs. E.K. Baber