Ice for Icing How to Prepare
Ingredients
Directions
Prepare the ice bath
Break the ice into small pieces and mix with the salt in a bucket.
Make sure there are holes in the bucket to allow melted ice to drain.
Chill the cream
In the coolest part of the house, place your cream in an ice pot and cover it.
Immerse the pot in the ice and salt mixture, ensuring it is well covered.
After a few minutes, stir the cream with a spatula or spoon, moving the ice from the edges to the center.
If using a form, ensure the bottom is sealed and move the whole form 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
- Freezes into a smooth, creamy texture as it loses heat and is stirred.
- Coarse sea salt
- Lowers the melting point of the ice, letting the bath get colder than ice alone.
The step that matters
Stirring the cream in the ice bath. Cream freezes unevenly where it touches the cold pot wall. Stirring moves the frozen edges back into the liquid center, so the mixture cools evenly and forms smooth crystals instead of icy chunks.
“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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