59 lines
1.5 KiB
Markdown
59 lines
1.5 KiB
Markdown
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# Making Ice Cream at Home
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So here's what I used to make the pic below:
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## Recipe Base
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* 2 Cups / 475 mL -> Heavy Cream
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* 1 Cup / 237 mL -> Evaporated Milk
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* 3/4 Cup / 177 mL -> Sugar
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* 1 Tablespoon Vanilla Extract (I used vanilla flavoring)
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* Pinch of salt
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## Toppings/Chunks/Flavorings
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* 6 oz Blackberry
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Note that this is added to taste and 6 oz is only what I had on hand at the time of making.
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## Instructions
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### Prep Steps
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1. Prep the bowls/ingredients
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Take a medium sized bowl and place into a much larger bowl.
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Before you open them, toss the milk/cream into the bowls to chill for about 15 minutes in the freezer.
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2. Ice the larger bowl
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Put ice + salt into the larger bowl and mix. This lowers the freezing point of the ice so it melts and gets supercooled in the freezer;chilling the ice cream more evenly later on.
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Put enough ice to line the smaller bowl.
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### Base Steps
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3. Basically dump everything into the small bowl and mix until the mixture is peaking.
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It's gonna seem like your making a whipped cream at this point, but that's because we're dumping as much air as we can upfront instead of later.
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4. Toss in the freezer until the top has the consistency of ice cream.
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### Final mixings/Toppings
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5. For any fruit chunks seperate the fluid out to pour into the base mixture.
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I do this for color/flavoring, but mostly color.
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6. Finally mix in the chunks and seal in a sealable container in the freezer.
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