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1
Wash the can, lid, and dasher of a tall 1-gallon electric or hand-cranked ice cream churn with hot soapy water.
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2
Rinse with cool water.
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3
In a bowl, mix the custard with the fruit.
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4
Set the dasher into the freezer can and pour in the fruit and custard.
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5
Add milk to within 3 inches of the top of the can or to the fill line marked on your freezer can.
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6
Put the lid on the can and place it in the freezer pail, making sure to center the can on the raised can rest in the bottom.
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7
Put several handfuls of ice around the can to hold it upright.
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8
Attach the motor or hand crank.
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9
Start the motor of an electric churn and begin packing the space around the can with ice and salt, starting with about 4 inches ice and then adding about 4 ounces (1/2 cup) rock salt.
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10
Continue adding ice and salt in this manner until the ice reaches the top but does not cover the top of the can.
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11
Add 1 cup cold water to help the ice begin to melt.
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12
The freezer pail should be placed in a large pan or sink so the salt water that drains out does not damage surfaces.
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13
Make sure the drainage hole stays open.
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14
Freezing takes 20 to 30 minutes.
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15
Add more ice and salt as needed.
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16
An electric churn will stop when the ice cream is frozen.
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17
If the motor stalls too soon, unplug it and check to be sure no ice is caught between the bottom of the can and the freezer.
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18
Do this by using your hands to force the can to turn and then restart the churn.
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19
A hand churn takes about the same amount of time; you will know it is frozen when the churn becomes very difficult to turn.
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20
Wipe away any ice and salt from the lid of the can and carefully remove the lid.
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21
Pushing down on the can, carefully pull out the dasher, scraping any clinging ice cream back into the can.
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22
At this stage, the ice cream is soft.
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23
Put the provided cork stopper into the hole in the lid and replace the lid.
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24
Harden the ice cream by adding more ice and salt to the freezer bucket, completely covering the can and securely corked lid.
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25
Cover the freezer with a heavy towel or newspaper layers and store the churn in a cool place until ready to serve.
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26
If you are not serving the ice cream within 1 hour, remove the towel and pack more ice and salt in the freezer pail.
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27
Dispose of the salt water in an area away from grass or plants.
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28
Scrub and rinse the pail thoroughly to avoid rust.
