Page:800 proved pecan recipes- their place in the menu (IA 0519PECA).pdf/203

 salt to two of ice may be used in the freezing mixture, while for frappé and similar granular mixtures, equal quantities of ice and salt may be used in the freezing mixture.

Remember that the finer the ice is cracked the shorter its freezing usefulness. Therefore the ten- dency of the expert ice cream maker is to start packing very finely shaved ice around the lower portion of his freezer with ice cracked to the size of a chestnut above; and when the freezing is completed, and the dasher removed, all the water is drained off and larger ice packed around and above the freezer, with one part salt to four parts of ice. In this final packing process all air should be excluded (newspapers pressed down tightly on top of the ice above the freezer are excellent for the purpose) and the cream will continue to remain hard for two or three hours.

CAUTION—Never fill your ice cream can more than three-fourths full, if you want satisfactory results, even with water ices, where there is little or no gain in volume by the stirring (or paddling) during freezing. In the case of ice cream, where there is a very appreciable increase, fill your freezer little if any more than half full at the start. Chilling the ingredients in the refrigerator before freezing shortens the freezing time and assures better results.