View source for Still Freezing

[[Ice Creams|&lArr; Ice Creams]]

Still freezing is a method of freezing ice without an ice cream machine or churner.  

#Pour the chilled mixture in to a plastic tray/sandwich box etc sized so that the depth is approx 4cm. Place in freezer for 1-1½ hours.
#After the 1-1½ hours, check the mixture - it should have started to freeze around the edges with a soft slush in the centre.  Beat with an electric hand whisk to form a uniform slush.  Freeze for a further 1-1½ hours
#Repeat the freezing and beating process at least twice.  After the final beating, freeze for 30-60 minutes before serving.

<small>''Ices - The Definitive Guide'' Caroline Liddell & Robin Weir </small>