LO: create a detailed plan on how to make ice cream without a freezer
Aim: I want to make ice cream without freezer
Equipment:
crushed ice
Rock salt
2 ziplock bags
half and half
glucose
vanilla extract
gloves
method
1
Fill the container about half-full with crushed ice. Add about 6 T of rock salt to the ice. Seal it and shake the ice and salt combo for about five minutes. You’ll need to wear your gloves when you’re handling the jar. If you’re curious as to why you should wear gloves, a thermometer in the ice will explain it. The salt and ice mixture gets down to about 14℉ (-10℃)!
2
Mix the following ingredients in one of the zipper-lock bags:
- ½ cup of half & half
- 1 T granulated sugar
- ½ tsp vanilla extract
3
Push as much air out of the bag before sealing it tightly. Too much air left inside may pop the bag open during the shaking. Seal the first bag into the second bag by pushing out the air as well. By double-bagging, the risk of salt water and ice leaking into the ice cream mix is minimized. Place the two sealed bags into the ice and salt mixture. Close the container tightly.
Wrap the container in the towel or put on your gloves. Shake, rock ’n roll, and mix that container! Your ice cream should be ready after about 15-20 minutes so pace your shaking energy. Maybe get some help with an offer to share a little of your creation.
4
When your ice cream is as firm as you want it, remove the bags from the jar and rinse them off with cold water. You don’t want ice or salt water accidentally getting into your treat. Enjoy your creation right out of the bag. Store any leftovers – what are the chances?? – in a freezer. Start planning for your next batch and consider making new flavors, too. Maybe this is how Ben and Jerry got started
