Ice cream churns the ice cream mixture while cooled inside a household freezer. Some more expensive models have an inbuilt freezing element. A newer method is to add liquid nitrogen to the mixture while stirring it using a spoon or spatula for a few seconds; a similar technique, advocated by Heston Blumenthal as ideal for home cooks, is to add dry ice to the mixture while stirring for a few minutes. Some ice cream recipes call for making a custard, folding in whipped cream, and immediately freezing the mixture. Another method is to use a pre-frozen solution of salt and water, which
Winter ice cream Winter ice cream Winter ice cream ( or ' ) is a Hungarian confectionary similar in appearance to ice cream in a cone, but traditionally having ganache or a similar kind of sweet cream filling with usually a chocolate-cocoa flavoring. It gained popularity in the 1970s in communist Hungary, being produced as a winter alternative to "summer" ice creams, which were deemed to be too cold for winter sweets. Apart from grocery shops, it was frequently sold as part of the national railway's catering service ('). The confectionary's popularity faded in the early 1990s, when, after the end of communism,