Directions for Freezing Ice Cream the old Fashioned Way (This is how I learned to Freeze Ice Cream)
About 5 lb. (4 qt.) of chipped ice and 1 1/3 cups coarse salt will be needed for freezing ice cream in a 2-quart freezer. That much additional salt and ice will be needed if the ice cream is to be packed in the freezer to ripen. This proportion is about 12 cups finely cups finely chopped ice to each cup of coarse salt.
Pour water over the cream can and the beater of the freezer; drain and set aside to cool.
Any mixture should be thoroughly chilled before it is poured into cream can for freezing. Fit the dasher and can into place before pouring in the chilled ice cream mixture. Pour in cream can for freezing. Fit the dasher and can into place. If the parts are fitted together correctly, the crank will turn freely and the dasher as well as the can will revolve when the crank is turned. Pac a layer of ice and a layer of salt around can, packing down firmly with a wooden spoon. Turn crank several times during packing so ice doesn’t pack to hard. Continue layers of ice and salt tuning crank occasionally until ice changer over top of cream can is filled. Turn the crank slowly (about 40 revolutions per minute) for the first three minutes, then turn rapidly until it is very difficult to turn. For the best results turning must be continuous.
When cream is frozen, clear away the salt and ice to about I inch below take lid off. Wipe the lid carefully to remove all ice and salt, take the lid off. Take out the beater and scrape clean. The cream may be transferred to freezing pans of mechanical refrigerator or left in the cream can to “ripen” for a few hours before serving. If left in the can, push ice cream gently down into can, replace the lid and fit it with a cork or pack cover to keep and brine from seeping in. Drain the water from the ice chamber. Repack with ice and salt over top of can. Cover with several thicknesses of newspaper and newspaper or damp cloth and put in a cool place to ripen, not longer than 2 or 3 hours. If packed in refrigerator trays, pack down gently and cover with a sheet of wax paper. Return quickly to freezing compartment to ripen.
(These are the directions my mother used when teaching me to make ice cream. My father-in-law on the other hand who was in the dairy manufacturing business, used big commercial freezers and massively large quantities of all the best ingredients. Today we can purchase electric ice cream machines that mix small quantities and freezes as well. You may purchase the finest ingredients at your local grocery store and become the most popular person in the neighborhood. )