Ice Cream and Ices
Ingredients
Directions
Soak the gelatine in cold water to cover.
Add 1 pint of water to the berries and strain.
Dissolve the gelatine in ½ pint of boiling water.
Combine the dissolved gelatine with the strained mixture and freeze.
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
- Gelatine
- Sets the liquid so the frozen dessert holds a softer, smoother body instead of freezing hard.
- Berries
- Supply the main flavour and colour, and their juice forms the base of the mixture.
The step that matters
Dissolve the gelatine fully. Gelatine must dissolve completely in hot water before it is combined. Undissolved granules can leave lumps or rubbery specks, and even distribution through the strained mixture gives an even set.
“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.
More ice cream recipes
You might also like
White Cake431 recipes
Pound Cake373 recipes
Orange Bundt Cake349 recipes
Spice Cake344 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.