Frozen Pecan Desserts
Freezing. Each type of freezer may vary greatly in its requirements as to the size of ice to be used and the proportion of salt. What is said here can therefore be only general in char- acter, and is to be considered in connection with the instructions regarding freezing which accom- panied your freezer when it was received from the maker, and with your own experience with your particular freezer.
Obviously, the smaller you crack the ice, and the greater percentage of salt you use in the mixture the quicker your freezing results. But for storing ice cream and packing it te ripen, after you have removed the dasher, larger ice and less salt is required. It is only common sense also that if the freezing proceeds faster than the smoothing process (which results from the stirring up by the dasher, causing incorporation of air into the mixture) you will not get smooth, fine-textured ice eream, sherbet or water ice; therefore the mix- ture of one part salt to three parts of ice is gen- erally best, especially if you have chilled the ingredients in the refrigerator before putting them into the freezer,
For frozen fruits, etc., where the mixture is
coarser and the sugar content greater, one part of170
