Freezing of Ice Cream and Ices
With a patent freezer ice cream and ices can be prepared with less trouble than puff paste. The essential points are the use of rock-salt, and pounding the ice into small bits. Set the freezer in the centre of the tub. Put a layer of ice three inches deep, then of salt, and so on till the tub is full, ending with ice. Put in the cream, and turn for ten minutes, or till you can not turn the beater. Then take off the cover, scrape down the sides, and beat like cake for at least five minutes. Pack the tub again, having let off all water; cover with a piece of old carpet. If molds are used, fill as soon as the cream is frozen; pack them full of it, and lay in ice and salt. When ready to turn out, dip in warm water a moment. Handle gently, and serve at once.
Source
The Easiest Way in Housekeeping and Cooking (1903).
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