Proportion Manner Increase
Kind of Dessert Texture of Ice and of in Volume
Salt Freezing Per Cent
Philadelphia ice cream Fine 3 to 1 Slow 25 to 40
Custard ice cream Fine 3 to 1 Slow 25 to 40
Frozen custard Fine 3 to 1 Slow 25 to 40
Sherbet Slightly granular 2 to 1 Rapid 20 to 30
Ice Slightly granular 2 to 1 Rapid 20 to 30
Frappé Granular 1 to 1 Very rapid 10 to 20
Frozen punch Granular 1 to 1 Very rapid 10 to 20
Mousse Fine 2 to 1 Very slow None
Parfait Fine 2 to 1 Very slow None
Biscuit Fine 2 to 1 Very slow None