59 lines
1.5 KiB
Markdown
59 lines
1.5 KiB
Markdown
# Making Ice Cream at Home
|
|
|
|
|
|
So here's what I used to make the pic below:
|
|
|
|
|
|
|
|
## 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.
|
|
|
|
|
|
|