Of Ices
Ingredients
Directions
Prepare
Prepare a freezing pot made of pewter.
Mix pounded ice with coarse sea salt in a tub or pail.
Freeze
Combine the juice of fruits, cream, and liqueurs in the freezing pot.
Place the freezing pot in the ice and salt mixture.
Stir the mixture thoroughly to ensure even freezing.
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
- Adds richness and a smooth, creamy texture to the frozen mixture.
- Coarse sea salt
- Lowers the temperature of the ice so the mixture freezes.
- Pounded ice
- Provides the cold that chills and freezes the mixture when combined with salt.
- Juice of fruits
- Adds flavour and acidity to the mixture.
The step that matters
Stir the mixture thoroughly. Stirring keeps the mixture moving so ice crystals stay small and the texture stays smooth. Without it, the mixture freezes unevenly in patches near the cold walls of the pot.
“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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