Lychee Ice Cream Recipe with Chocolate | Cooking On The Weekends (2024)

FAQs

How to make ice cream in the old days? ›

But assuming you had access to ice and somewhere to store it, the secret to making ice cream without a freezer turns out to be incredibly simple. If you lower a container of liquid into a mass of ice mixed with salt, the ice and salt react, drawing heat away from the liquid freezing it relatively quickly.

Most ice cream experts agree that unopened commercial ice cream stored in the coldest part of your office freezer can last about two to four months (homemade ice cream made without preservatives lasts about one month).

There's a big debate in the recipe (and ice cream lovers) world about the need to cook an ice cream base or not. The answer is really up to your preference and time commitment to making the ice cream base.

Sugar, corn syrup or honey, as well as gelatin and commercial stabilizers, can all keep your ice cream at a softer consistency. Ice cream also stays softer when you store it in a shallow container, rather than a deep tub, and cover the surface of the ice cream with plastic wrap to keep ice crystals from forming.

Here are some tips for making creamy, non-icy homemade ice cream: Use plenty of fat - A good ice cream base should contain ample fat, usually from dairy like cream, whole milk, or egg yolks. More fat means a smoother texture. Cook the base - Heating the ice cream base deactivates enzymes that can make ice cream icy.

Around the central pewter jar the cook would put a mix of ice and salt. The salt lowers the temperature of the ice, and depending on how much salt is added, it can get to as low as -20 degrees centigrade – sometimes even lower. When the mixture is churned, it quickly freezes and can be put into a mould.

Make a custard out of milk, egg, sugar, salt, and vanilla. Remove from stove and let cool. Alternate between pouring snow and custard into the bowl until no more snow can be stirred into the mixture. Eat right away (before it melts on you!) or pour into ice cube trays.

You put the rotating container in the middle with the cream, sugar etc. Then it got put in a bucket of ice and salt and turned till thickened. Almost 70 years ago, ice cream was made in a hand-cranked maker that was a wooden bucket, a metal container, paddles inside the container and a hand crank and gear piece on top.

By mixing ice with saltpeter (or indeed common salt) and placing a container of water or wine in the ice, one could freeze the contents of the container. By rotating the container, one could stir the liquid and keep its texture even without freezing it solid.