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Frozen Desserts

For freezing smooth, fine-grained ice cream sherbet or water ice, three parts of ice to one part of salt should be used.

For frappés, where a coarser texture is desired, equal parts of ice and salt are used.

For mousses and parfaits, which are rich mixtures frozen without stirring, use two parts of ice to one of salt. Mousses and parfaits require from two to four hours to freeze, depending upon the richness of the mixture.

Ice cream and sherbets should stand one or two hours to ripen before serving. The ripening process improves the flavor and texture.