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Dessert

Kaspbeery Cream Ice

A frozen dessert of sieved raspberries and syrup, churned in a pot packed with ice and salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Kaspbeery Cream Ice

Ingredients

Directions

Prepare the base

  1. Pass the raspberries through a fine sieve to remove seeds.

Freeze

  1. In a freezing pot, layer pounded ice and salt around it.

  2. Pour the raspberry mixture into the pot and cover it.

  3. Twist the pot by the handle until it begins to freeze.

  4. Scrape down the frozen mixture from the sides and stir until smooth.

  5. Fill an ice mold with the frozen mixture and close it with the cover.

  6. Replace the pot in the ice, adding fresh ice and salt as needed.

Serve

  1. To serve, dip the mold in cold water and turn the ice out onto a dish.

Recipe from a historical cookbook (Internet Archive).

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

Raspberries
Provide the flavour and colour base; sieving removes seeds for a smooth texture.
Salt
Lowers the melting point of the ice, letting the surrounding brine get cold enough to freeze the mixture.

The step that matters

Twisting the pot until it begins to freeze. The mixture must be stirred as it chills so ice crystals stay small and the texture stays smooth. If it is left still, larger crystals form and the ice cream turns grainy.

“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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