Egg Beater and Ice-Cream Freezer: One Globe, Three Uses

"When the device is to be used for an ice cream freezer then the cap H, must be on; and after the cream has been placed in part B, and covered by part C, the space between the inner sides of case I, and the parts A, B, and C, are to be filled with the freezing mixture and then a rapid motion is given to the dashers D, as before set forth." "In using the device for a churn, the ventilating cap piece H, is to be removed so as to permit of the free ingress and egress of air."

Print the ventilating cap (/uploads/blueprints/egg-beater-ice-cream-freezer-vent-cap.stl). Print in PETG at 0.2 mm layers, 30 % infill, 4 walls.

Saw a 16 mm hole in the centre of the closed globe's top bowl and press the cap's spigot into it.

Stand a plywood disk in a metal bucket as the non-conducting base, and set the globe on it. Drill the bucket's side so the shaft passes out to the gear and crank, and seal round it with silicone.

US 27,908 drawing sheet, public domain (expired patent).

Fill the globe a third full with water sweetened with sugar, cap on. Pack crushed ice and salt, three parts to one, round it. Crank once a second and read the mix's temperature through the cap every 5 minutes until it thickens.

**James M. Jay** and **John Danner** of Canton, Ohio, received US 27,908, dated 17 April 1860, combining the beater patented to Jay on 7 February 1860 with a ventilating cap and an outer case on a non-conducting base, with holes in its side for the gear wheel and standard. They found cream freezes quickly as the outer dasher keeps it against the inner surfaces; the cap lets the cream be examined. The case is metal, or wood. **Honest limits.** FDM prints hold food in their layer lines, so wash well and replace when worn. A bucket stands in for their case, and sugared water for cream. Your temperatures are the result.