Ices and Ice Cream
Ingredients
Directions
Prepare and first beat
Prepare the freezer and place the cream or custard in the can.
Beat the cream with a long wooden paddle for 5-6 minutes.
Replace the lid and pack ½ inch of pounded ice over it.
Cover with several folds of blanket or carpet and leave untouched for 1 hour.
Second beat and freeze
Remove the ice from the lid. Wipe the lid.
Open the freezer. Displace the frozen cream with the paddle.
Beat the cream again for 15-20 minutes until smooth.
Cover the freezer again. Pack more ice and salt. Cover the freezer entirely with ice.
Add fresh ice and salt. Wait 2 more hours without opening the freezer.
Unmold and serve
Remove the freezer from the ice. Wrap a towel wet in hot water around the lower part.
Turn out the ice cream.
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 or custard
- Forms the base that freezes into the smooth, creamy texture of the ice cream.
- Pounded ice
- Chills the freezer so the cream freezes; its melting draws heat away from the can.
- Coarse sea salt
- Mixed with the ice, it lowers the ice's melting point so it gets colder and freezes the cream faster.
The step that matters
Beating the cream while it freezes. Stirring the cream as it chills breaks up ice crystals and incorporates air, keeping the texture smooth rather than icy. Leaving it unbeaten lets large crystals form.
“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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