Ice Cream with Jelly
Ingredients
Directions
Prepare
Fill a round vessel or mold (about 1 quart) with ice cream, leaving a hole in the center.
Prepare the jelly powder according to package instructions and flavor it with your chosen fruit.
Freeze and serve
Pour the jelly mixture into the center of the ice cream.
Cover the mold and pack it in ice and salt.
To serve, dip the mold in warm water to easily remove the contents.
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
- Ice cream
- Forms the frozen base that holds the jelly in its shape.
- Jelly powder
- Sets into a firm center that contrasts with the ice cream.
- Ice and salt
- Chill the mold so the ice cream stays firm while it freezes.
The step that matters
Packing the mold in ice and salt. Salt lowers the melting point of the ice, making it colder than ice alone. Without enough cold, the ice cream softens and the jelly center may not set firmly before unmolding.
“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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