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 in the mold
Place this mixture in the bottom of the mold.
Mix another portion of 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 into a pan of boiling water for an instant.
Turn out the cream or wrap the mold in a towel dipped in hot water.
Cut into slices to serve.
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 base; whipping it to a smooth state gives the ice cream its soft texture.
- Flavoring
- Adds the taste of each layer; mixing it in thoroughly keeps the flavor even throughout.
- Ice and salt
- Packing around the mold chills it firmly so the layers set solid.
The step that matters
Unmolding with brief hot water. Dipping the mold only for an instant warms the outer surface so the ice cream releases without melting. Longer contact would soften the layers and blur the distinct flavors.
“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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