Techniques

This page may get unmanageable at some point, but for now you will find techniques I mention in my posts that I may not go into detail about.

Still-freezing (Frozen Desserts p48 – 49)
Still freezing is a method of freezing ice without an ice-cream machine. I have left most of the instructions verbatim, but removed/changed things that didn’t make sense to me.

Pour the chilled mixture into strong plastic container, 23X16X8cm, to give a depth of mix of ~ 4cm. Cover with a lid and put in the coldest part of the freezer. Check after 1 – 1.5 hours; the mixture should have frozen to a firm ring of ice around the sides and base of the box, with soft slush in the center. Beat for a few seconds with a sturdy electric hand beater until the mixture forms a uniform slush.

Cover and quickly return the mixture to the freezer. Repeat this process at least twice at intervals of 1 – 1.5 hours. After the third beating, the ice will need freezing for at least 30 to 60 minutes to be sufficiently frozen to serve. If your freezer is as small as mine, now is the time to transfer it to a more convenient sized container for your freezer!

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