Home › At the Fountain › Making Brick Ice Cream

Making Brick Ice Cream

To freeze brick cream, whether in large quantities or small, enough salt and time must be allowed to give the cream the necessary hardness. Brick cream can be handled without loss if this method is followed closely. In using the slab or 8-brick mold the most necessary thing to do is to salt the ice properly and mix it thoroughly, thereby equalizing the intensity of cold and making the freezing uniform. If hurried-and it is best not to attempt to turn out brick cream in less than 3 hours-the mixture of salt and ice should be 11½ shovels of ice to I shovel of salt. The molds should not be disturbed in less than 2½ hours and even then the cream is not in the best of shape, because the turning will cause the cream to become grainy and within a day or two lumpy. When ready to turn out, arrangements for fast work should have been completed. Have a vat or tub of water heated to between 185 and 200 degrees; dip the mold, turn the cream on the table and cut the bricks. Your assistant places wax paper over them and puts on the boxes, while you are returning to your freezing vat for another tin. You then go through the same motions as before. Your assistant usually has the first 8 covered by the time you start to cut the second slab. Your bricks are taken away by a third party, unless you are handling only small quantities, when you do so yourself after you have cut 10 or 15 slabs. The best results can be obtained by hurrying the work; hence adopt a system, which will render satisfaction to all concerned and thus saves both salt and ice. Allow the brick to stand over night, at least 15 hours, and use 2½ shovels of ice to I shovel of salt; mix thoroughly and allow 2 inches of ice between layers and 4 inches on top. This leaves the brick in perfect condition, for given ample time to freeze, the grain will always freeze out. Use the regulation brick box-candy design-and wax paper 6½ inches wide by 12/½ long. This covers the long sides, top and bottom, and leaves exposed to the pasteboard only the two ends. When packing bricks away, the temperature of the storage can should be kept as near even as possible. Ten shovels of ice to 1 of salt should do the work; but, of course, the temperature of the factory must be taken into consideration, and if the 10 to 1 mixture does not do the work, more salt should be used until the desired result is obtained.