Ice for Icing
Ingredients
Directions
Prepare the ice bath
Break the ice into small pieces.
Mix the ice with salt in a bucket.
Make sure there are holes in the bucket to drain melted ice.
Churn the cream
Place your cream in an ice pot and cover it.
Immerse the pot in the ice and salt mixture.
Stir the cream every few minutes, moving the ice from the edges to the center.
If using a form, ensure the bottom is sealed and move it in the ice.
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
- Provides the fat and milk solids that give the finished ice cream its rich, smooth texture.
- Salt
- Lowers the melting point of the ice, so the bath becomes colder than ice alone.
The step that matters
Stirring the cream while it chills. Stirring keeps the cream moving so it cools evenly and freezes in small ice crystals, which keeps the texture smooth rather than grainy or icy. Moving ice from the edges to the center keeps the cold distributed.
“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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