Frozen Desserts
Ingredients
Directions
Prepare
Crack the ice very fine.
In a freezer, place the can with the mixture inside.
Pack the can with 3 measures of ice and 1 measure of salt.
Churn
Turn the crank slowly at first, then constantly until the mixture stiffens.
Finish and store
Wipe off ice and salt from the cover.
Remove the paddle.
Pack the mixture solid with a spoon.
Replace the cover.
Cork the hole.
Drain off the water.
If not using immediately, pack the freezer with ice and salt and cover with a thick cloth.
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
- Ice
- Chills the mixture so it freezes while being churned.
- Coarse rock salt
- Lowers the melting point of the ice, letting it get colder than ice alone.
- Ice cream or sherbet mixture
- Is the base that freezes into the finished frozen dessert.
The step that matters
Pack the can with ice and salt. Salt mixed with crushed ice lowers its melting point, so the brine gets colder than ice alone. Fine ice and the right ratio chill the mixture quickly enough to freeze it smoothly.
“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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