Freezing the Ices

Having prepared the cream, custard, or water ice as explained in the following recipes, take the freezer shown and lift the pan from the tub; put pounded ice in the tub to the depth of about 1 to 1½ inch, according to the quantity of cream, etc., to be frozen, and throw over the pounded ice half its weight of freezing or rough salt and mix it in with the pounded ice. Replace the pan on the pivot in the tub, leave for 5 or 6 minutes to allow the freezer to become thoroughly cold, then pour your cream, etc., into the pan through the little door in the lid, and turn the handle. Observe, there is no need to pack ice and salt round the pan, but merely to put it on the bottom of the tub under the pan. After turning the handle for 2 or 3 minutes, examine the progress of the freezing by looking through the door in the lid. When the cream is sufficiently frozen (see Hints 3 and 4), hold the pan with one hand and unscrew the handle and lift off the crossbar and lid.