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About the White Mountain Ice Cream Freezer |
A little history...
Ice cream as we know it today probably came into existence in the middle fo the 17th century when a chef employed by Charles I of England developed a technique of shaking flavored cream in a dish of ice. It became so popular that the king actually continued to keep the formula a "Royal Secret". Slow the secret got out and many ice cream parlors began to spring up around Europe in the early 1800?s.
However, it was in the United States where its manufacture and popularity soared.
In fact, we know that George Washington purchased a "cream machine for making
ice" and spent unheard of sum of $200 making ice cream all summer.
It was not until 1846, however, that a woman named Nancy Johnson, in New York, made life easier for all of us ice cream lovers by inventing a crude, but easy-to-use, hand crank ice cream maker. Remarkably, she never patented the device!
The White Mountain Ice Cream Freezer...
With your own White Mountain Freezer, you can bring back those old time family values and good time family fun. You?ll be proud to host your special family gatherings and friendly parties producing the best ice cream anywhere!
Let?s begin by preparing your favorite ice cream recipe. There are plenty of basic ideas to choose from in the "home made ice cream recipes" list. When this is completed, put it in your refrigerator to chill. Ice cream is made by freezing ? while stirring ? a pasteurized, homogenized mixture of cream, milk, sugar and other ingredients and flavorings to produce an infinite variety of possible ice cream confections.
The freezing is accomplished easily. It takes place in the White Mountain Freezer using rock salt and ice as the refrigerant. Rock salt forces the ice surrounding the can of ice cream mix to melt. The "brine solution" or liquid that forms in the wooden bucket absorbs heat from the mix and gradually lowers the temperature of the mix until it begins to freeze.
If there were no salt added to the ice, it would melt at 32 degrees Fahrenheit and eventually the ice water and mix would come to equilibrium at 32 degrees. The ice cream mix, however, does not begin to freeze until its temperature falls below 27 degrees. Therefore, for our purposes, we need a salt concentration, or a ratio of 5 cups of ice to one 1 cup of salt, to create a good brine. At this concentration, our brine temperature should remain constant to 8 ? 12 degrees F. This will give us the rapid cooling and freezing that is essential to making smooth, creamy ice cream.
Important Care for your Freezer Tub
When not being used continuously, the wooden tub of your freezer will become
dried out after it has been stored away for any length of time. Therefore, you
should put 3" - 4" of water in the tub each time before using (especially when
using it for the first time) giving it a chance to swell up again so that the
salt brine will not leak out during the freezing process. Storing in a cool location
will help to increase the life of your freezer. |
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