the batch in a milk can or mixing can, using a large wooden paddle to stir it with.
Fine granulated should be used unless recipe otherwise states. The recipe given for vanilla herein is quite good for ice cream, but there are some vanilla oils on the market which are very satisfactory as they contain no alcohol to freeze out.
CREAM.
I should advise using 18 to 22 per cent butter-fat cream unless recipe otherwise states.
Where a recipe calls for condensed milk and it is impossible to secure same in your locality, evaporated milk which can be had in cans will be just as satisfactory.
BREAKING ICE.
If you do not possess an ice crusher I would advise you to get one as soon as possible, as the saving in time and the satisfactory results received from having your ice uniform at all times will very soon counteract the expense of installing same.
VANILLA ICE CREAMS.
No. 1.
Place in a can 3 oz. gelatine and ½ gal. water. Set can in boiling water, stir once in a while and allow to remain in boiling water until gelatine is thoroughly dissolved.
Place in mixing can, 5 gals, cream, 7 lbs. sugar, 3 oz. vanilla (or to taste) and the gelatine. Stir until sugar is dissolved, strain into freezing can and finish.
