Ice Cream
Ingredients
Directions
Prepare the ice and salt
Break ice into walnut-sized lumps and crush salt to pea-sized crystals.
Mix 3 measures of ice with 1 measure of rock salt thoroughly.
Pack the freezer
Layer about 3 inches of the ice-salt mixture in the pail around the can, pressing down.
Add the ice until it is 2 inches from the top of the freezing can.
Churn and ripen
Pour in the ice cream mixture, replace the lid, and begin to turn the handle slowly.
When resistance increases, turn the handle more rapidly until it is too stiff to turn.
Remove the dasher and pack the cream down with a long spoon or paddle.
Cover the top with paraffin paper, replace the lid, and cork the dasher hole.
Remove half of the liquid brine, add more ice and salt, using larger lumps.
Cover the freezer with burlap or an old carpet and place it in a cold area to ripen.
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.
Photo for illustrative purposes only · Contact us to use it
Explore the science
What each ingredient does
- Ice
- Chills the cream mixture as it melts, freezing it while the dasher turns.
- Rock salt
- Lowers the melting point of the ice, making the brine cold enough to freeze the cream.
- Ice cream mixture
- Freezes into the final texture, with churning incorporating air for a smooth, light result.
The step that matters
Churning until too stiff to turn. Stopping too early leaves the cream soft and icy, while churning past the stiff point can strain the motor or handle. Packing the cream down afterward removes air pockets and firms the texture during ripening.
“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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