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Answer
HOME-MADE ICE CREAM
2 cups milk
1 cup sugar
1/4 teaspoon salt
4 cups light cream
3 tablespoons vanilla extract
1 5-pound bag rock salt
Crushed ice
Assemble ingredients. Heat the milk on low just until
bubbles appear around the side of the saucepan. Add the
sugar and salt and stir until both are thoroughly
dissolved. Stir in the cream and vanilla extract. Chill
the mixture in the refrigerator about 1 hour.
Pour the mixture into an ice-cream maker and process.
(Old-fashioned manually operated ice-cream makers can
be found at kitchen supply stores or by calling a
manufacturer such as Rival/White Mountain Freezer,
800-343-0065.) Makes approximately 2 quarts.
Make sure the dasher (the double-sided blade of your
ice-cream maker) is securely in place. Pour in the
chilled mixture to fill 2/3 of the can, leaving room
for expansion. Put on the lid and attach the cranking
mechanism.
Pour finely crushed ice around the can, covering the
bottom 3 inches of the tub.
Sprinkle the ice with rock salt. Then alternate layers
of crushed ice and salt until the tub is filled
(ideally, you want a 5:1 ratio of ice to salt). Do not
cover the top of the can. Add cold water to help the
ice melt and avoid ice jams.
Crank the handle for 20 to 30 minutes, adding more ice
and salt as chips melt. As you crank, the dasher mixes
air into the thickening ice cream, preventing the
mixture from becoming an ice block.
When cranking becomes harder, pull the dasher out of
the can and check the ice cream. Keep cranking if it is
still runny. Homemade ice cream should have a soft
consistency.
To make the ice cream a little harder, plug the hole in
the top of the can and leave it in the tub or in your
freezer for a few minutes before serving. Ice cream
hardened in a home freezer loses some of its
creaminess, so plan on eating it up right away when
it's at its best.
CHOCOLATE CHIP ICE CREAM
Add 10 cups of chocolate chips to the ice cream just
before you finish cranking it, about 20 minutes into
the process.
BERRY GOOD ICE CREAM
Chop or mash strawberries, blueberries, or other
fruits. Toss with sugar and refrigerate while you
prepare the ice cream. After the ice cream has
stiffened, drain the juice from the berries and add
them to the can for the final cranks. A family
favorite is strawberry ice cream with a few handfuls of
semi-sweet chocolate chips thrown in.
GETTING IT RIGHT
Chill your mixture in the refrigerator for at least 1
hour before processing.
Turn the dasher steadily--too quickly and it won't
scoop the frozen ice cream off the side.
Keep the ice cream cold at all times for the creamiest
consistency. Melting and refreezing turns the mixture
icy.
The colder your add-ins are, the quicker you can finish
freezing your ice cream.
HOME-MADE ICE CREAM
2 cups milk
1 cup sugar
1/4 teaspoon salt
4 cups light cream
3 tablespoons vanilla extract
1 5-pound bag rock salt
Crushed ice
Assemble ingredients. Heat the milk on low just until
bubbles appear around the side of the saucepan. Add the
sugar and salt and stir until both are thoroughly
dissolved. Stir in the cream and vanilla extract. Chill
the mixture in the refrigerator about 1 hour.
Pour the mixture into an ice-cream maker and process.
(Old-fashioned manually operated ice-cream makers can
be found at kitchen supply stores or by calling a
manufacturer such as Rival/White Mountain Freezer,
800-343-0065.) Makes approximately 2 quarts.
Make sure the dasher (the double-sided blade of your
ice-cream maker) is securely in place. Pour in the
chilled mixture to fill 2/3 of the can, leaving room
for expansion. Put on the lid and attach the cranking
mechanism.
Pour finely crushed ice around the can, covering the
bottom 3 inches of the tub.
Sprinkle the ice with rock salt. Then alternate layers
of crushed ice and salt until the tub is filled
(ideally, you want a 5:1 ratio of ice to salt). Do not
cover the top of the can. Add cold water to help the
ice melt and avoid ice jams.
Crank the handle for 20 to 30 minutes, adding more ice
and salt as chips melt. As you crank, the dasher mixes
air into the thickening ice cream, preventing the
mixture from becoming an ice block.
When cranking becomes harder, pull the dasher out of
the can and check the ice cream. Keep cranking if it is
still runny. Homemade ice cream should have a soft
consistency.
To make the ice cream a little harder, plug the hole in
the top of the can and leave it in the tub or in your
freezer for a few minutes before serving. Ice cream
hardened in a home freezer loses some of its
creaminess, so plan on eating it up right away when
it's at its best.
CHOCOLATE CHIP ICE CREAM
Add 10 cups of chocolate chips to the ice cream just
before you finish cranking it, about 20 minutes into
the process.
BERRY GOOD ICE CREAM
Chop or mash strawberries, blueberries, or other
fruits. Toss with sugar and refrigerate while you
prepare the ice cream. After the ice cream has
stiffened, drain the juice from the berries and add
them to the can for the final cranks. A family
favorite is strawberry ice cream with a few handfuls of
semi-sweet chocolate chips thrown in.
GETTING IT RIGHT
Chill your mixture in the refrigerator for at least 1
hour before processing.
Turn the dasher steadily--too quickly and it won't
scoop the frozen ice cream off the side.
Keep the ice cream cold at all times for the creamiest
consistency. Melting and refreezing turns the mixture
icy.
The colder your add-ins are, the quicker you can finish
freezing your ice cream.
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