Magic Ice Cream
A fruit-flavoured joy made from frugal Depression-era means. Flavoured gelatin replaces the eggs and most of the cream, keeping the mixture smooth without large ice crystals forming. More sherbet than ice cream in truth, but a wonderfully light and refreshing treat — and genuinely magical for the simplicity of its method.
Prep: 1 hour 30 minutes | Cool: 2 hours 40 minutes
Ingredients
| QTY | Description |
|---|---|
| 85g | raspberry Jell-O (1 packet) |
| 120ml | boiling water |
| 200g | granulated sugar |
| 700ml | whole milk |
| 1 tsp | vanilla extract |
| 235ml | heavy cream |
Method
- In a large bowl, combine the raspberry Jell-O, boiling water, and granulated sugar. Whisk smooth before adding the milk and vanilla.
- Refrigerate the Jell-O mixture until it has thickened substantially but not set — about 50 to 70 minutes. Meanwhile, whip the cream.
- In the bowl of a stand mixer fitted with a whisk attachment, or in a large bowl with an electric hand mixer, whip the heavy cream until smooth, stiff peaks are formed. Do not whip beyond this point.
- Quickly fold the whipped cream into the thickened Jell-O mixture. If the mixture clumps, the Jell-O may not be thickened enough and should be returned to the fridge.
- Once the cream has been folded in, transfer the mixture to a suitable 23×33cm (9×13-inch) shallow casserole dish. Cover and freeze.
- For a smoother sherbet, agitate the mixture every 40 minutes by stirring and pulling the freezing edges inward. Repeat 3 to 4 times. Allow at least 30 minutes to partially thaw before serving.
Notes
- Tip from Yesteryear: Though raspberry was the go-to flavour of Jell-O during the Great Depression, feel free to experiment with any flavour.
- Agitating the mixture during freezing is optional but produces a noticeably smoother, softer texture.