Pot-Freezer Method

1. This is how ice cream was typically made before modern refrigeration, using ice cut from lakes and ponds. Hand-cranked ice cream machines are a variation of the sorbetière (a covered pail with a handle attached to the lid) which is a French adaptation of the pot-freezer method.

2. Put the ice cream ingredients in a bowl.

 3. Put the bowl in a tub filled with ice and salt. Make sure the ice and salt mixture doesn’t spill over the edges or into the bowl.

 4. Mix the ingredients of the bowl vigorously. The salty ice water will absorb heat from the mixture, bringing it below the freezing point of water and turning the mixture into ice cream. It’s important to mix as thoroughly as you can to prevent the formation of ice crystals. If you can, use a whisk or better yet, a hand-held mixer.

5. Remove ice cream from the bowl and serve.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s