Pour the magic shell directly onto cold ice cream. The topping will set in about 30 seconds; it’s ready for cracking when the shell goes from wet-looking to dull.

Push out excess air and seal. Into a larger Ziploc bag, combine ice and salt. Place small bag inside the bigger bag and shake vigorously, 7 to 10 minutes, until ice cream has hardened.

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2. WHIP CREAM With electric mixer on medium-high speed, whip heavy cream to soft peaks, about 2 minutes. Whisk one-third of whipped cream into white chocolate mixture.

Joseph and his mother opened Edy's Confectionery, Ice Cream and Light Lunches at 122 N. Broadway in the 1910s.