Preparation / Directions:
Pour into freezer and finish filling with milk.
Here's more info that came with the White Mountain ice cream freezer:
The book says it takes 14 - 16 lb. of ice and 2 1/2 - 3 lb. of rock salt.
I will give you the steps the "Basic Principles" gives.
A. Position container and dasher in freezer bucket. Fill can. Can should be filled 1/2 - 2/3 full. Place cover on can; secure to bucket.
B. Weigh ice (?)
C. Turn dasher, stirring mixture for 1 min.
D. While turning freezer, add ice and salt in layers. Begin with 6 C. ice (about 2 in.) then evenly distribute about 1/4 C. rock salt. Alternate ice and salt until container is surrounded and covered
E. Make sure the hole in freezer bucket remains unobstructed to allow brine to drain.
F. Turn dasher faster to whip air into ice cream. Turn until it becomes difficult.
G. Drain brine by tilting freezer. Clear away ice and salt down to about 2 inches below cover. Remove crank. Wipe cover and can free of ice and salt. Carefully remove cover and dasher. Scrape dasher.
RIPENING TO BLEND FLAVORS AND HARDEN
A. Push ice cream down from top sides of can. Blend soft with firm portions. Cover with foil. Replace cover. Put cork in hole.
B. Pack freezer bucket with ice and salt using a ratio of more salt to ice that for freezing. Wrap in a heavy towel or newspapers. Let stand in cool place for 2 - 3 hr. Drain brine and check ice and salt frequently. Add more if necessary.
C. Homemade ice cream is best when eaten right after hardening. If you wish to store it transfer to plastic freezer container after it has hardened for 3 hr. Cover top of ice cream with plastic wrap and then seal container.
D. Ice cream or sherbet can be hardened in the family freezer. Pack in plastic containers. Be sure to leave room for expansion. Or leave the ice cream in the mixing can, cover and store in freezer