Ch: Created page with "⇐ 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 hou..."

2024-01-02T10:39:53Z

Created page with "⇐ 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 hou..."

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[[Ice Creams|⇐ 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>

Still Freezing - Revision history