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Dessert

Ice Cream

A frozen dessert made by mixing ice cream mixture with crushed ice and rock salt, then turning until frozen.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Ice Cream

Ice Cream

Ingredients

Directions

Prepare the ice and salt

  1. Break ice into walnut-sized lumps.

  2. Crush salt into pea-sized crystals.

  3. Mix 3 measures of ice with 1 measure of rock salt thoroughly.

  4. Pack about 3 inches of the ice-salt mixture around the freezing can.

  5. Press down and twirl the handle.

  6. Continue packing until the ice is 2 inches from the top of the can.

Freeze the mixture

  1. Pour in the ice cream mixture.

  2. Replace the lid.

  3. Begin turning the handle slowly.

  4. Increase speed as resistance builds until the mixture is too stiff to turn.

Finish and top up

  1. Remove the dasher.

  2. Pack the cream down with a spoon or paddle.

  3. Cover with paraffin paper.

  4. Replace the lid.

  5. Cork the dasher hole.

  6. Remove half of the liquid brine.

  7. Add more ice and salt.

  8. Use larger lumps of ice.

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

Ice
Chills the cream mixture and, with salt, lowers the brine temperature so the mixture freezes.
Rock salt
Lowers the freezing point of the ice, making the brine cold enough to freeze the cream.
Ice cream mixture
Forms the ice cream; turning it while it freezes keeps ice crystals small and the texture smooth.

The step that matters

Turning the handle while the mixture freezes. Turning keeps the mixture moving so ice crystals stay small and the texture stays smooth. Stopping or turning too slowly lets the cream freeze in hard, grainy layers against the can.

“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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