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Ice Cream Churn

Wooden Ice Cream Churn with metal insert and wooden handle.

Fay Wilson for Beiseker Station Museum (2020)

 

The metal inner chamber was filled with cream, sugar and eggs. Everyone required patience and took turns cranking the handle. Ice and salt was constantly packed into the outer chamber until finally, taking perhaps 45 minutes, it froze a yield of one pint of ice cream.