Before the development of modern
refrigeration the making of ice cream was laborious and consequently
a luxury item reserved for special occasions.
Ice cream would be made in a bowl
placed inside a tub filled with ice and salt to freeze the cream
mixture.
Further innovations were developed
such as the French sorbtierre (a pail with a handled lid) and a hand
cranked ice cream churn.
With the onset of the industrial
refrigeration, mass production of ice cream reduced the cost and
made it more readily available.
For modern home made ice cream,
commercial electric ice cream makers are readily available, meaning
that making ice cream can be relatively fuss free.
The electric ice cream maker will
automatically churn the mixture while freezing it. Regular churning
insures that ice crystals are not formed during the freezing
process.
Some ice cream recipes call for
making a custard into which whipped cream is folded in before
immediately freezing, so the need to churn during the freezing
process is not required.
A number of flavorings can be and
colourings can be added.
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