Ice Cream and Frozen Custard
Ingredients
Directions
Prepare
Prepare the cream and salt before breaking ice into walnut-sized pieces.
Place a little ice and salt under the bottom of the freezer.
Pack alternate layers of ice and salt above the cream level in the freezer.
Freeze and beat
If the tub has no top, cover it with a woolen cloth and turn the freezer rapidly.
When the cream hardens on the sides, cut it down with a knife and beat with a large spoon.
Cover again and turn rapidly until it reaches a mushy consistency.
When the ice melts, drain off the salt and water, adding more salt and ice above the cream level.
Finish and store
Once done, cover the tub and freezer with newspapers and a woolen cloth or blanket.
Store the cream in a dark, cool closet until needed.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Cream
- Freezes into the smooth, rich body of the ice cream as it is churned and chilled.
- Coarse sea salt
- Lowers the freezing point of the ice so it becomes cold enough to freeze the cream.
The step that matters
Adding more salt and ice when the ice melts. Melting ice dilutes the brine and lets it warm, so the cream stops freezing. Replacing the salt and ice keeps the brine cold enough to keep the cream firming up.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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