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+# Making Ice Cream at Home
+
+
+So here's what I used to make the pic below:
+![blackberry ice cream good](/media/img/baking/blackberry-icecream.jpg)
+
+
+## Recipe Base
+
+* 2 Cups / 475 mL -> Heavy Cream
+
+* 1 Cup / 237 mL -> Evaporated Milk
+
+* 3/4 Cup / 177 mL -> Sugar
+
+* 1 Tablespoon Vanilla Extract (I used vanilla flavoring)
+
+* Pinch of salt
+
+## Toppings/Chunks/Flavorings 
+
+* 6 oz Blackberry
+
+Note that this is added to taste and 6 oz is only what I had on hand at the time of making.
+
+
+## Instructions
+
+### Prep Steps
+
+1. Prep the bowls/ingredients
+
+Take a medium sized bowl and place into a much larger bowl.
+Before you open them, toss the milk/cream into the bowls to chill for about 15 minutes in the freezer.
+
+2. Ice the larger bowl
+
+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.
+Put enough ice to line the smaller bowl.
+
+### Base Steps
+
+3. Basically dump everything into the small bowl and mix until the mixture is peaking.
+
+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.
+
+4. Toss in the freezer until the top has the consistency of ice cream.
+
+### Final mixings/Toppings
+
+5. For any fruit chunks seperate the fluid out to pour into the base mixture.
+
+I do this for color/flavoring, but mostly color.
+
+6. Finally mix in the chunks and seal in a sealable container in the freezer.
+
+
+