Compositions Frozen by Machine

Have a machine of basin or pear shape. The basin-shaped machine should be fifteen inches in diameter by fifteen inches in height and rounded at the bottom, to be provided with a tinned iron rod running through the freezer and fitting into a gear with a pivot below (see Fig. 611). Put the cover on the freezer and pack it in salted ice; remove the cover and pour into the freezer (which contains about thirty quarts), six quarts of preparation, or the fifth part of its capacity.

Turn the freezer by hand or by steam and detach the composition as fast as it adheres to the sides. As soon as the cream is sufficiently consistent, transfer it to a long freezer packed in salted ice (see how to pack in ice, No. 3432). Several compositions can be frozen one after the other without washing out the freezer, by beginning to freeze the composition containing the least color, and being careful to remove any particles of cream remaining after the operation is finished.