Two quarts thick cream, 1 pound A sugar, 1/4  ounce French gelatine, yolks 3 eggs; add 1 quart of the cream and gelatine, set on the fire; stir; to not let boil; melt:
set off, add the eggs and sugar stirred up together with a little of the cream, stirring all the time; set on, let get hot; set off, add the other quart of cream; stir, strain, freeze.  Break your ice fine; use salt from 1 pint to 1 quart.  Flavor after it is frozen. Follow directions for freezing.

Directions for Freezing
 The essential points in freezing ice cream are to have the ice finely crushed, to use the right proportion of coarse rock salt, and to beat the mixture thoroughly during the freezing. Salt has a great attraction for water and causes the ice to melt, and ice, in changing from a solid to a liquid, absorbs heat.  The mixture of melted ice and salt is many degrees colder than ice alone. The melting ice absorbs heat from the cream, or whatever may be placed in the freezer, and reduces the temperature to the freezing point.  The finer the ice is crushed the quicker it melts, and the more the mixture is stirred, the sooner all parts come in contact
with the cold surface of the can and become chilled.  For this reason the ice should be crushed until fine and mushy, not merely broken into lumps; and also because large pieces
with sharp edges will dent the can. 

    The melted ice and salt should surround the can, and not be drawn off as fast as melted.  It is evident, therefore, that a freezer with an outlet for the water in the bottom, and with directions for drawing off the water as soon as the ice is melted, is constructed upon erroneous principles.  The outlet should be just below the top of the can and it should always be open, and then the water will run out before it can get inside the can.  Do not draw it off during the process of freezing, unless the tub is so full that the ice clogs the outlet. 

      Use 1 part salt to 3 or 4 parts ice.  Coarse fine salt will do the work, but not so satisfactorily as rock salt or Turk's Island salt.  A mixture of snow and salt answers  when ice cannot be obtained.  The ice and salt may be mixed before putting them into the tub, but many prefer to put them in separately, in alternate layers.  See that the can is clean, the bearings, gears and socket in the tub are well  oiled, and that the can and gear frame are properly adjusted, before putting in the cream.  Be sure that the bail of the tub hangs over the latch end, for if on the other side, the crank of the gear frame will interfere with it when  lifting the tub.  Then lift off the gear frame, being careful not to pull the beater shaft out of the socket. 

Turn in the cream, adjust the cover and gear frame, fasten the latch, and then pack in the ice and salt.   Put in a layer of ice 3 inches deep (pack it in solidly), then a measure or saucerful of salt, sprinkle it evenly on the ice, then 3 measures of ice and 1 of salt, etc., till the tub is full.  Then only a small quantity of cream is being frozen, it is
sufficient for the ice to come a few inches above the cream in the can. Pack each layer in closely with a wooden paddle and turn the crank occasionally while packing.  Turn slowly or occasionally for the first 10 minutes, then rapidly till you can no longer.  Remove the beater, scrape off  the cream from the sides and pack it down closely in the can.  Put a cork in the opening of the cover, and lay the gear frame over, to keep the can down in the ice.  Cover with a
piece of old carpeting wet in the salt water.  If the ice and salt have been well packed, and the cream  is to be served within an hour and not molded, no more ice will be needed.  But if it to be kept longer, draw off the water and add more ice and salt.

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