Ice Cream, Ices, Etc
Ingredients
Directions
Prepare the mixture
In a bowl, combine 2 cups of juice and 1 teaspoon of vanilla extract.
Stir gently from the bottom towards the top until the mixture begins to thicken.
Freeze
Pour the mixture into a mold that has been wet with cold water.
Pack the mold in ice and coarse sea salt.
Let it stand for 2 to 3 hours.
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
- Juice
- Provides the liquid base and the flavour of the ice cream.
- Vanilla extract
- Adds aroma to the mixture.
The step that matters
Pack the mold in ice and coarse sea salt. Salt lowers the melting point of the ice, so the ice around the mold gets colder than ice alone. This lets the mixture freeze without a machine, so the packing must be thorough.
“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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