Monday, May 20, 2013


1/2 Cup Milk
1/2 Teaspoon Vanilla
1 Tablespoon Sugar
4 Cups crushed Ice
4 Tablespoons Salt
2 Small size Zip-loc Bags
1 Large size Ziploc Freezer bag
Towel or Warm Gloves

1. first the class but not me Mixed the milk with Vanilla and sugar together in one of the small size bags. Seal tightly, allowing them to let little air out to remain in the bag as possible.  Too much air left inside may force the bag to open during shaking.

2. Place this bag inside the other small size bag, again leaving as little air inside as possible and sealing well. By double-bagging, the risk of salt and ice leaking into the ice-cream is minimized. Put the two bags inside the large size bag and fill the bag with ice, then sprinkle salt on top.

3. Again let all the air escape and seal the bag. Wrap the bag in the towel or put your
gloves on, and shake and massage the bag, making sure the ice surrounds the cream mixture.

4.Five to eight minutes is adequate time for the mixture to freeze into ice-cream.

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