Still Freezing

⇐ Ice Creams

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

1. 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.
2. 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
3. Repeat the freezing and beating process at least twice. After the final beating, freeze for 30-60 minutes before serving.

Ices - The Definitive Guide Caroline Liddell & Robin Weir