Frozen Desserts
Ingredients
Directions
Prepare the freezer
Crack the ice very finely.
Use three measures of ice to one measure of coarse rock salt.
Place the can with the mixture inside the freezer and cover it.
Pack the ice and salt around the can until the freezer is full.
Churn and finish
Turn the crank slowly at first, then constantly until the mixture stiffens.
Wipe off all ice and salt before removing the cover.
Pack down the mixture solid with a spoon, replace the cover, and cork the hole.
Drain off the water and if not using immediately, pack the freezer with ice and salt and cover with a cloth.
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
- Ice
- Chills the freezer so the mixture freezes while it is churned.
- Coarse rock salt
- Lowers the melting point of the ice, making it cold enough to freeze the mixture.
- Ice cream or sherbet mixture
- Is churned as it freezes, forming a smooth, stiff frozen dessert.
The step that matters
Turn the crank slowly at first, then constantly until the mixture stiffens. Early slow turning lets a thin layer freeze on the can wall without large ice crystals forming. Constant churning then keeps crystals small, giving a smooth texture rather than a grainy one.
“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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