To freeze icecream, adjust the can in the freezer andn have the dasher in place before pouring
in the cold mixture to be frozen. When the cover is closely fitted on the can, fill the space around the can with crushed ice and rock salt, using 1 part salt to 3 parts ice and arranging them
in alternate layers of ice and salt.
At first turn the crank slowly, increasing the speed after a while, and continue turning the crank
about 20 to 25 minutes.
As soon as the mixture is firm, uncover the can carefully and take out the dasher and pack down
the frozen mixture. Put on the cover, filling the opening with a close fitting cork.
Let the freezer stand covered with blanket or carpet in am cool place for several hours.
Pour off the water and add ice andn salt if necessary.