The freezing procedure has a two-fold purpose, the removal of heat from the mix and the incorporation of air into the mix. Heat is removed by conduction through the metal to the salt water brine surrounding the freezing can. This transfer of heat depends upon the temperature of the brine, the speed of the dasher and how well the dasher scrapes the cold mix from the surface of the freezer can. The dasher speed and surface contact are important to achieve complete removal of the frozen ice cream from the wall of the freezer can. A brine made from 500 grams (1 lb.) of salt and 5 kilograms (11 lbs.) of crushed ice (one pail full) makes a good freezing mixture.

Before starting to freeze the ice cream, make sure all parts of the freezer coming in contact with the ice cream are clean and have been scalded. Let the can cool before pouring in the mix. Place the empty can in the freezer bucket and insert the dasher ensuring both the can and the dasher are centred. Pour the cold, aged mix into the freezer can. The can should not be filled over two-thirds full to allow sufficient room for air incorporation.

The recipes listed below will fill a 5 litre (5 quart U.S.) freezer can to just below the fill line. Attach the motor or crank mechanism, depending on whether your freezer is the electric or hand-cranked style, and latch down securely. Plug in the motor or start turning the crank. Immediately begin adding crushed ice around the can sprinkling it generously with salt. Try to add the salt and ice in the same one to ten proportion to get the proper brine temperature. After the bucket is filled with ice to the overflow hole, pour a little water over the ice to aid in the melting process.

Freeze the mix for 20 to 30 minutes. If the electric motor stalls, immediately unplug it. Remove the motor or crank and take the dasher out of the ice cream. The ice cream will be softly frozen. Scrape the ice cream from the dasher and either scoop into suitable containers or pack in the freezer can. Immediately place the ice cream in the deep freeze to harden.

If freezer facilities are not available, the ice cream can be left in the can, the lid plugged with a cork and placed back into the bucket. Repack the freezer with more ice and salt, cover with a heavy towel and set in a cool place to harden until serving time. This will require further addition of ice and salt depending on the length of time the ice cream is being held. The yield from the recipes listed below should be three to four litres.