Brick Ice Cream
Ingredients
Directions
Prepare the cream
Freeze the cream without any flavoring.
Once frozen, remove the dasher.
Set a bowl in a pan of ice water.
Layer and freeze
Take about 1 pint of the frozen cream and mix it until creamy.
Add your desired flavoring and mix thoroughly.
Place this mixture in the bottom of the mold.
Mix another portion of the frozen cream with a second flavoring and spread it on top.
Continue layering until the mold is filled.
Seal and pack the mold in ice and salt for at least 1 hour.
Unmold and serve
To remove from the mold, dip it in a pan of boiling water for an instant.
Alternatively, wrap the mold in a towel dipped in hot water.
Cut into slices when serving.
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
- Freezes into a rich base that becomes creamy again when softened and mixed.
- Flavoring
- Gives each layer its own taste and color, contrasting with the other layers.
The step that matters
Take about 1 pint of the frozen cream and mix it until creamy.. Frozen cream is too hard to spread or layer. Mixing it while it is still cold but softened incorporates air and gives a smooth texture, so the layers hold their shape when packed and sliced.
“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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