How to Freeze and Ripen Ice Cream

Appears in
Farm Journal’s Country Cookbook
Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

  • About
  1. Pour the cool ice cream mixture into the freezer can. Fill can two thirds to three fourths full to leave room for expansion. Fit can into freezer; follow manufacturer’s directions if using an electric freezer.
  2. Adjust the dasher and cover. Pack crushed ice and rock salt around the can, using 6 to 8 parts ice to 1 part salt. Turn the dasher slowly until the ice melts enough to form a brine. Add more ice and salt, mixed in the proper proportions, to maintain the ice level. Turn the handle fast and steadily until it turns hard. Then remove the ice until its level is below the lid of the can; take the lid off. Remove the dasher.
  3. To ripen the ice cream, plug the opening in the lid. Cover the can with several thicknesses of waxed paper or foil to make a tight fit for the lid. Put the lid on the can.
  4. Pack more of the ice and salt mixture (using 4 parts ice to 1 part rock salt) around the can, filling the freezer. Cover the freezer with a blanket, canvas or other heavy cloth, or with newspapers. Let ice cream ripen at least 4 hours, sherbet 1 hour. Or put the can in the home freezer to ripen.