Manner of Freezing, Neapolitan Style

Have a tin freezer (sorbetiere) capable of holding sixteen quarts of preparation; imbed it in salted ice, and pour into it eight quarts of composition, then turn the freezer from right to left, and as soon as it becomes easy to turn seize the edges between the thumb and first finger of the right hand, and move it with a continuous motion. After a sufficient quantity of ice adheres, remove it with a copper spoon (Fig. 618), to detach it from bottom to top. Another tin freezer must be imbedded beforehand. Put into this second freezer the ice taken from the first; another person must now work this ice until it becomes perfectly smooth, and then transfer it once more into a third freezer, packed in salted ice, to preserve it. Ices made this way are remarkably smooth, and can be molded at once.