To Prepare Ice for Icing
Ingredients
Directions
Prepare
Break the ice into small pieces and mix with the coarse sea salt in a bucket.
Place your cream in an ice pot and cover it.
Immerse the ice pot in the ice mixture until the cream is very cold.
Ensure there is a way to drain water from the bucket as the ice melts.
Churn
Twist the pot rapidly for a few minutes.
Stir the cream with a spoon, moving the ice that forms around 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
- Cream
- Provides the fat and richness that give the finished ice cream its smooth, creamy texture.
- Coarse sea salt
- Lowers the melting point of the ice, so the ice mixture gets cold enough to freeze the cream.
The step that matters
Keep the cream moving while it freezes. Ice crystals form first at the cold edges of the pot. Stirring or twisting them back into the liquid keeps crystals small, which gives a smoother texture instead of a grainy, icy one.
“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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