Brick Ice Cream
Ingredients
Directions
Prepare the cream
Freeze the cream without any flavoring.
Once frozen, remove the mixer.
Set a bowl in a pan of ice water.
Take about 1 pint of the frozen cream and mix it until creamy.
Add your desired flavoring and mix thoroughly.
Layer the mold
Place this mixture in the bottom of the mold.
Mix another portion of the frozen cream with a second flavoring and spread it on top.
Continue layering until the mold is filled.
Seal and pack the mold in ice and salt for at least 1 hour.
Unmold and serve
To remove from the mold, dip it in a pan of boiling water for an instant.
Alternatively, wrap the mold in a towel dipped in hot water.
Cut into slices when serving.
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
- Frozen cream
- Forms the creamy, smooth base of each layer as it is whipped and churned.
- Flavoring
- Gives each layer its distinct taste and aroma.
- Ice and salt
- Chill the mold so the layers set firm.
The step that matters
Mixing the cream until creamy before flavoring. Cream that is mixed only until softened, not over-whipped, keeps a smooth texture. If it is over-mixed it turns grainy or buttery, and layers blend together instead of staying distinct.
“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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