To Prepare Ice for Icing
Ingredients
Directions
Prepare the ice bath
Break the ice into small pieces, almost to powder.
In a bucket, mix the ice with the coarse sea salt.
Ensure the bucket has holes to drain melted ice.
Chill the cream
Place your cream in an ice pot and cover it.
Immerse the ice pot in the ice and salt mixture, ensuring it touches all sides.
Stir the cream with a spatula or spoon every few minutes, moving the ice from the edges to the center.
If using a form, seal the bottom and move it in the ice without using a spoon.
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
- Its melting, with the salt, pulls heat away from the cream and chills it quickly.
- Coarse sea salt
- Mixed with the ice, it lowers the melting point so the ice gets colder than plain ice.
The step that matters
Stirring the cream while it chills. Cream next to the cold walls of the pot chills faster than the center. Stirring and moving the ice from edges to center evens out the temperature so the whole batch cools at the same rate.
“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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