Troisième Service

Even as a child I had almost an addiction to salt. It was customary in my home to make fresh ice cream every Sunday in a hand-cranked freezer. To prepare it, the dasher would go into the freezer barrel, the custard would be added, and the barrel set to turn, surrounded by a heavy packing of ice and rock salt. When the ice cream was ready and the lid lifted from the canister, a rock salt crystal would occasionally drop into the ice cream. I would hastily scoop up a spoon of the ice cream with the salt chunk and taste it, letting the salt melt slowly in my mouth after the ice cream was gone.