Ices and Ice Cream
Ingredients
Directions
Make the syrup
Mix water and sugar in a kettle and cook to a clear syrup.
Strain the hot syrup through an ice-cream strainer and let it cool to ice-cold.
Freeze
Pour the mixture into a freezer packed with ice, similar to ice-cream preparation.
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
- Sugar
- Dissolves into the water to form a syrup that sweetens the mixture and softens the frozen texture.
- Fruit juice
- Provides the main flavour and liquid base of the ice.
The step that matters
Cooling the syrup fully before freezing. The syrup must be ice-cold before it goes into the freezer. Warm syrup slows freezing and can lead to larger ice crystals, giving a coarser, icier texture.
“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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