Title: Frozen Ices
Categories: Info Dessert
Yield: 1 Info

Use one measure of freezing salt to 3 measures of finely cracked ice for ice cream, sherbet, and all mixtures which are to be churned. Freeze slowly, remove. To freeze mousse, bombe, and all unchurned mixtures, pack in equal parts of salt and ice, and let stand 3 hours.

Source: Twentieth Century Cookbook, 1921

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