MOLDING WITH ICE CREAM MOLDS

If you’ve never molded with a pewter ice cream mold, we recommend starting with butter; because it’s all fat, the butter will release easily until you get some experience. Once you’re comfortable, go for the ice cream!

To begin, put the mold in the freezer to get cold and put the butter on the counter to warm to room temperature. Once the butter is soft, take the mold from the freezer and, using a butter knife, press the soft butter into both sides of the cold mold. The more carefully you pack the butter in, the more of the detail of the inside of the mold will be in your finished form. At this point, you should know that it is possible to trap air bubbles between the mold and the butter, so fill the mold cavities carefully.

You need to “overfill” each side of the mold because—here comes the messy part—you must firmly press both sides of the mold together so the butter squeezes out from between the two halves. This pressure finishes the molding process and fuses the two halves of the butter together. Wipe the excess butter from the outside of the mold, secure the mold halves together by wrapping two or more rubber bands around it and place it back into the freezer until the butter is hard, four hours to overnight.

When you are ready to remove the butter from the mold, fill a mixing bowl with COLD water; you will be putting the mold in the full bowl, so leave enough room in the bowl so you don’t spill water on the counter. Now take the mold from the freezer, remove the rubber bands and place it in the bottom of the bowl of water for about 20 seconds—this should transfer enough warmth through the mold to release the butter. (If you had used HOT water, too much heat would transfer and the detail would begin to melt.) Take your mold out of the water, open it up and if you properly fused the two halves of the butter, the form will be in one side of the mold or the other. (If the mold won’t open, put it back in the water for a few more seconds and try again. Repeat the dipping of the mold as needed until the mold releases.) If the butter needs to be coaxed from the other side of the mold, your butter knife can be used on the butter to gently pry it from the mold. Voila! Now put the butter into a zip lock bag and pop it back in the freezer until you need it, or simply leave it out on the counter to thaw before use. Either way, if you wish to make another form, the mold should still be cold, and you can repeat the entire process!

The individual sized ice cream molds hold about one stick of butter. If you mess it up the first time, just let the butter thaw and return to room temperature and try again. If you want to try ice cream, the process is exactly the same; the ice cream does have to be soft in order to mold it. Then have a great time experimenting!

 

 

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Last Updated: November 18, 2013