Ice Cream
Ingredients
Directions
Combine one half gallon of cream with one ounce gelatin dissolved in a tin cup of water (cold).
Put the mixture on the stove and stir until it comes to a boil.
Remove from heat and let it cool.
Pour the cooled gelatin mixture into the cream, stirring constantly and thoroughly to avoid lumps.
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. See the original page.
Photo for illustrative purposes only · Contact us to use it
Explore the science
What each ingredient does
- Cream
- Provides the fat and richness that give the ice cream its smooth, creamy texture.
- Gelatine
- Thickens the mixture and helps it set firm, giving body and resisting large ice crystals.
The step that matters
Pouring the gelatin into the cream. Gelatin added to warm or unevenly mixed cream can clump into lumps. Stirring constantly while pouring in a cooled gelatin mixture spreads it evenly so it dissolves and sets smoothly.
“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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