Ice Cream and Frozen Custard
Ingredients
Directions
Prepare
Prepare the cream and salt before breaking ice into walnut-sized pieces.
Place a little ice and salt under the bottom of the freezer.
Pack alternate layers of ice and salt several inches higher than the cream in the freezer.
If the tub has no top, cover it with a wool cloth.
Freeze
Turn the freezer rapidly.
When the cream hardens on the sides, cut it down with a knife.
Scrape the sides of the cream.
Beat the cream with a large spoon.
Cover again.
Turn rapidly until it is as hard as mush.
When the ice begins to melt, drain off the salt and water.
Add more salt and ice above the cream level.
Rest and store
Tie large newspapers over the tub and freezer.
Cover with a wool cloth or blanket.
Set the cream in a dark, cool closet until needed.
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 the smooth, rich body of the ice cream as it is churned and chilled.
- Coarse sea salt
- Mixed with ice to lower its melting point, letting the surrounding brine get colder than plain ice.
- Ice
- Provides the cold that freezes the cream when packed with salt.
The step that matters
Drain the salt and water as the ice melts. Once the ice begins to melt, the brine it forms is salty and cold, and it can make the mixture too salty if it is not drained off. Adding fresh salt and ice keeps the freezing mixture cold enough to harden the cream.
“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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