Ice Creams
Ingredients
Directions
Prepare
Place a covered tin pail in a larger wooden pail for freezing.
Pound ice in a gunny sack into hickory nut sized lumps.
Layer 3 inches of ice at the bottom of the pail, followed by a thick layer of salt.
Pack the layers firmly and turn the pail briskly for 10 minutes.
Freeze the cream
Remove the cover, stir the cream from the bottom and sides, then replace the cover.
Turn again for 5 minutes, dipping out accumulated water as needed.
As the cream thickens, scrape it from the sides and beat hard for smoothness.
Continue turning until the cream is well set.
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 mixture
- Freezes into the final ice cream, and its texture depends on being stirred and scraped during churning.
- Coarse salt
- Lowers the temperature of the ice around the tin pail so the cream can freeze.
The step that matters
Packing the ice and salt layers. Salt dissolves into the melting ice and lowers its temperature below freezing, so the cream can set. Thin or uneven layers let the brine run off before it chills 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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