How to Freeze Desserts
Ingredients
Directions
Prepare the ice
Crush ice finely in a burlap bag using a mallet or axe.
Remove any coarse pieces of ice.
Pack the freezer
Place the can with the ice cream mixture in a wooden tub.
Cover the can and adjust the top.
Turn the crank to ensure the can fits in the socket.
Pack the tub with equal parts of ice and coarse rock salt.
Allow to freeze for the recommended time.
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
- Chills the can, and its melting water carries heat away from the mixture.
- Coarse rock salt
- Dissolves into the meltwater and lowers its freezing point, so the tub gets colder than ice alone.
- Ice cream mixture
- Its cream and sugar freeze into a smooth, creamy dessert with a soft texture.
The step that matters
Pack the tub with equal parts of ice and coarse rock salt. Salt lowers the freezing point of the meltwater, making the brine colder than ice alone. This speeds freezing and keeps the mixture smooth. Too little salt leaves the cream icy and slow to set.
“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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