Saturday, June 29, 2013
Can you make a root beer float with cream soda instead? What kind of ice cream would taste good with it?
medal gold ice cream image
pandaxfive
And also how do I make it? I've never had one before but it looks good lol.
The ice cream flavors I have are gold medal ribbon from baskin robbins (chocolate, vanilla, and caramel) vanilla ice cream and banana and chocolate ice cream. thanks everyone!
10 points best answer!
Answer
YUM! I love a float with cream soda. We have a red cream soda where I live, and it's really good. Just use vanilla ice cream. Put some cold soda in the glass, then some ice cream, more soda, more ice cream, layering it as you go. Stick a straw and an iced tea spoon into it and devour.
Flavored ice cream might work, but the flavors might just clash.
YUM! I love a float with cream soda. We have a red cream soda where I live, and it's really good. Just use vanilla ice cream. Put some cold soda in the glass, then some ice cream, more soda, more ice cream, layering it as you go. Stick a straw and an iced tea spoon into it and devour.
Flavored ice cream might work, but the flavors might just clash.
How can I get my school to put soy ice cream in the ice cream machine?
ice cream vending machine image
I attend Booker T. Arts Magnet, in Dallas, TX.
Convincing the school probably won't be hard, but where do I find soy ice cream for vending machines?
I'm not trying to rid the school of regular ice cream, and I know where to buy soy ice cream. I'm looking for where to buy portioned sizes in bulk. Sam's Club is the only place I'm thinking to look. Hmm. Just looking for other ideas.
Answer
look up vegan ice cream brands in google, (like Tofutti) and e-mail them or find a number to call and ask them how to go about doing that.
that's a great idea by the way!
look up vegan ice cream brands in google, (like Tofutti) and e-mail them or find a number to call and ask them how to go about doing that.
that's a great idea by the way!
The best ice creame making recipe but simplest and top economic?
rival soft serve ice cream maker recipes image
llrounder
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.
Advice on ice cream makers! (give me which ones you think are good)?
cuisinart ice 30bc image
Ivy
-under $60
-makes rather good ice cream
-considerably durable
Answer
I highly highly highly suggest the Cuisinart ICE-30BC 2 Quart Ice Cream Maker!!! It is amazing! I know that you said under 60 dollars but you can get in for just above that. It is super easy, durable, convenient, and makes delicious ice cream :) get it!!
i hope this helps!
I highly highly highly suggest the Cuisinart ICE-30BC 2 Quart Ice Cream Maker!!! It is amazing! I know that you said under 60 dollars but you can get in for just above that. It is super easy, durable, convenient, and makes delicious ice cream :) get it!!
i hope this helps!
Friday, June 28, 2013
What's the difference between a frozen yogurt maker and an ice cream maker?
frozen yogurt maker image
Rose J
I bought a Rival Frozen Yogurt Maker at a thrift store. They also had a Cuisinart Ice Cream Maker for twice the price. Is there even a difference between a frozen yogurt maker and an ice cream maker? I did a search on Rival Frozen Yogurt Makers on Amazon, and it doesn't seem to exist, but that's what I have.
Answer
Nothing!!! You can make either one in it!! I have one and I make both.
Nothing!!! You can make either one in it!! I have one and I make both.
How do you make ice cream without an Ice cream maker?
1 5 quart ice cream maker recipes image
Kaila
i wanna make ice cream but i dont wanna buy an ice cream maker. any suggestions? will this work with frozen yogurt to?
Answer
Ice Cream in a Bag
Milk can become ice cream in five minutes! This homemade ice cream in a bag is a summertime delight for kids and adults alike.
What you'll need:
1 tablespoon sugar
1/2 cup milk or half & half
1/4 teaspoon vanilla
6 tablespoons rock salt
1 pint-size Ziploc plastic bag
1 gallon-size Ziploc plastic bag
Ice cubes
How to make it:
Fill the large bag half full of ice, and add the rock salt. Seal the bag.
Put milk, vanilla, and sugar into the small bag, and seal it.
Place the small bag inside the large one and seal again carefully.
Shake until mixture is ice cream, about 5 minutes.
Wipe off top of small bag, then open carefully and enjoy!
Tips:
To make a larger amount, try doubling the recipe. Anything larger might be too big for kids to pick-up, because the ice itself is quite heavy.
Here's an improvised version from another parent:
1/4 tsp butternut flavored imitation vanilla
1 tbs. sugar
1/2 cup 1% milk
Ziploc sandwich bag
12 water softener pellets
1 tray of ice (Mine breaks it into small pieces and it is really only about half tray)
Large plastic bag (I didn't have a ziploc.)
Put the ice cream ingredients in the small bag and then put it, salt and ice in the big bag. Hold the bag shut and sort of stir it around on the floor for about 5 minutes. Although the salt pellets hardly dissolved , I got ice cream. It was not as smooth as ice cream, probably because of the low-fat milk -- it was a little like sherbet. I'd recommend wearing gloves. It is incredible that it is ready in 5 minutes (not counting assembling the ingredients.)
A tablespoon of cocoa, a tablespoon of sugar, and a cup of milk. I really wanted to use carob but we didn't have any. It was a tad too chocolate, but good! If you have milk allergies, I suggested you try this with fruit juice. You can use straight pineapple juice and get terrific fruit sorbet.
They also have asoccer ball to make it
Or:
1 cup whole milk
1 cup half and half
1/2 teaspoon vanilla extract
1/2 cup sugar
about 2 pounds of ice
1 cup coarse salt
water
1 quart-sized baggie that seals
1 gallon-sized baggie that seals
mixing bowl
mixing spoon
duct tape
towel
bowls and spoons for serving ice cream
Here's what you have to do:
1.Get ready 4 some fun
2. In a bowl, mix 1 cup whole milk, 1 cup half and half, 1/2 teaspoon vanilla, and 1/2 cup sugar.
3. Pour the mixture into a quart-sized baggie.
4. Squeeze out the excess air and seal the baggie with duct tape so it doesn't leak.
5. Put the quart-sized baggie into the gallon-sized baggie and fill it in with ice, water, and about 1 cup coarse salt. Adding salt to the ice helps make the ice cream get colder, faster.
6. Squeeze the air out of the big baggie and seal it closed with duct tape so that the baggie won't leak.
7. Now, gently toss the baggie up and down for about 10 minutes. You can take turns with a friend. You should use a towel so that your hands don't freeze.
8. Cut a corner off of the quart-sized baggie and squeeze the ice cream out into a bowl.
9. Bon Appetit!
Ice Cream in a Bag
Milk can become ice cream in five minutes! This homemade ice cream in a bag is a summertime delight for kids and adults alike.
What you'll need:
1 tablespoon sugar
1/2 cup milk or half & half
1/4 teaspoon vanilla
6 tablespoons rock salt
1 pint-size Ziploc plastic bag
1 gallon-size Ziploc plastic bag
Ice cubes
How to make it:
Fill the large bag half full of ice, and add the rock salt. Seal the bag.
Put milk, vanilla, and sugar into the small bag, and seal it.
Place the small bag inside the large one and seal again carefully.
Shake until mixture is ice cream, about 5 minutes.
Wipe off top of small bag, then open carefully and enjoy!
Tips:
To make a larger amount, try doubling the recipe. Anything larger might be too big for kids to pick-up, because the ice itself is quite heavy.
Here's an improvised version from another parent:
1/4 tsp butternut flavored imitation vanilla
1 tbs. sugar
1/2 cup 1% milk
Ziploc sandwich bag
12 water softener pellets
1 tray of ice (Mine breaks it into small pieces and it is really only about half tray)
Large plastic bag (I didn't have a ziploc.)
Put the ice cream ingredients in the small bag and then put it, salt and ice in the big bag. Hold the bag shut and sort of stir it around on the floor for about 5 minutes. Although the salt pellets hardly dissolved , I got ice cream. It was not as smooth as ice cream, probably because of the low-fat milk -- it was a little like sherbet. I'd recommend wearing gloves. It is incredible that it is ready in 5 minutes (not counting assembling the ingredients.)
A tablespoon of cocoa, a tablespoon of sugar, and a cup of milk. I really wanted to use carob but we didn't have any. It was a tad too chocolate, but good! If you have milk allergies, I suggested you try this with fruit juice. You can use straight pineapple juice and get terrific fruit sorbet.
They also have asoccer ball to make it
Or:
1 cup whole milk
1 cup half and half
1/2 teaspoon vanilla extract
1/2 cup sugar
about 2 pounds of ice
1 cup coarse salt
water
1 quart-sized baggie that seals
1 gallon-sized baggie that seals
mixing bowl
mixing spoon
duct tape
towel
bowls and spoons for serving ice cream
Here's what you have to do:
1.Get ready 4 some fun
2. In a bowl, mix 1 cup whole milk, 1 cup half and half, 1/2 teaspoon vanilla, and 1/2 cup sugar.
3. Pour the mixture into a quart-sized baggie.
4. Squeeze out the excess air and seal the baggie with duct tape so it doesn't leak.
5. Put the quart-sized baggie into the gallon-sized baggie and fill it in with ice, water, and about 1 cup coarse salt. Adding salt to the ice helps make the ice cream get colder, faster.
6. Squeeze the air out of the big baggie and seal it closed with duct tape so that the baggie won't leak.
7. Now, gently toss the baggie up and down for about 10 minutes. You can take turns with a friend. You should use a towel so that your hands don't freeze.
8. Cut a corner off of the quart-sized baggie and squeeze the ice cream out into a bowl.
9. Bon Appetit!
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