ice cream maker, pot-freezer method, sorbetierre, gelato make
Ice cream was made by hand in a large bowl placed inside a tub filled with ice and salt. This was called the pot-freezer method. French confectioners refined the pot-freezer method, making ice cream in a sorbetierre (a covered pail with a handle attached to the lid). In the pot-freezer method, the temperature of the ingredients is reduced by the mixture of crushed ice and salt. The salt water is cooled by the ice, and the action of the salt on the ice causes it to (partially) melt, absorbing latent heat and bringing the mixture below the freezing point of pure water. The immersed container can also make better thermal contact with the salty water and ice mixture than it could with ice alone.
Size: 5162px × 3457px
Location: Guadeloupe, French West Indies, FWI, Antilles, Caribbean
Photo credit: © Susanne Kischnick / Alamy / Afripics
License: Licensed
Model Released: No
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