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Dessert

Ice Cream

A frozen dessert made by mixing ice, rock salt, sugar, water, and optional fruit, then freezing in a can.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Ice Cream

Ice Cream

Ingredients

Directions

Prepare the can

  1. Scald the can. Chill the can. Cover the can.

  2. Place the dasher in the freezer.

  3. Adjust the can in the tub.

Freeze the mixture

  1. Pour the mixture into the can. Insert the dasher. Cover the can.

  2. Pack the can with ice and rock salt, using three times as much ice as salt.

  3. Turn the crank slowly and steadily until the mixture is frozen.

  4. Remove ice and salt from the top of the can. Wipe the top of the can clean. Remove the dasher.

  5. Scrape the can.

  6. Beat the frozen mixture with a wooden spoon for five minutes.

Ripen and pack

  1. Cover the can with paraffin paper. Place the lid. Cork the hole.

  2. Drain off any collected water.

  3. Repack the freezer with ice and salt.

  4. Cover the freezer with a blanket or newspaper.

  5. Allow the can to stand in a cold place for several hours.

Recipe from a historical cookbook (Internet Archive).

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.

Photo for illustrative purposes only · Contact us to use it

Explore the science

What each ingredient does

Finely chopped ice
Chills the can and draws heat out of the mixture so it freezes.
Rock salt
Mixed with ice to lower its melting point, letting the ice get colder than plain ice.
Sugar
Adds sweetness and softens the texture of the frozen ice cream.

The step that matters

Turn the crank slowly and steadily until the mixture is frozen.. Churning keeps ice crystals small and smooth; turning too fast or unevenly can leave the texture grainy or icy.

“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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