The recipe
Ingredients
Contains: milk (auto-detected from the ingredients and method; we can miss things, so check labels)
Directions
Make the cream
Whisk the heavy cream until well whipped and drained.
Freeze and serve
Pour the whipped cream into a mould.
Bury the mould in a mixture of ice and coarse sea salt.
Let it set for 3 to 4 hours, depending on the size of the mould.
When ready, turn it out to serve.
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
- Heavy cream
- Whipped into a light, airy structure that freezes into a soft, creamy texture.
The step that matters
Whisking the heavy cream until well whipped and drained. Cream must be whipped to stiff peaks with air trapped inside so the frozen result stays light rather than dense and icy. Draining removes excess liquid that would otherwise form ice crystals.
“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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