Ice Cream with Jelly
Ingredients
Directions
Assemble the mold
Take one quart of plain ice cream and fill a round vessel or mold, holding about one quart, with the cream, leaving a hole in the centre.
Prepare one package of jelly powder, flavored with any fruit desired, and fill the centre of the ice cream.
Place a cover on the mold, pack it in ice and salt.
Serve
When ready to serve, dip the mold in warm water until the contents can be easily removed.
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.
Explore the science
What each ingredient does
- Plain ice cream
- Forms the frozen body of the dessert that holds its shape in the mold.
- Jelly powder
- Sets into a firm centre once chilled, giving a contrasting texture.
The step that matters
Packing the mold in ice and salt. Salt lowers the melting point of the ice, so the surrounding brine is colder than plain ice and the mold freezes firmly. With too little salt the dessert may stay soft and set slowly.
“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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