The Instructor reads each step slowly to the Ice Cream Maker.
Before you begin making your ice cream, clean your lab
bench, tie back your hair, and wash your hands.
Fill the large plastic bag with about 960 mL of crushed
ice (about 1/2 full).
Add 90 mL of salt to the ice. Seal the bag and mix
for 5 minutes. The temperature of the mixture drops
to about –10°C, so put on winter gloves to keep warm.
To one of the small plastic bags add the following
ingredients:
a) 120 mL of half & half cream (or milk)
b) 2.5 mL of vanilla
c) 15 mL of sugar
Remove as much air as possible and seal the bag. Place this bag inside the other small
bag. Again, remove as much air as possible and seal the bag.
Wrap the bag in the towel or put your winter gloves on. Carefully shake and massage
the bag until the ice cream is solid. Make sure you keep the small bag covered with
ice at all times.
The mixture will freeze into ice cream in about 5 to 9 minutes.
When the ice cream feels frozen, remove the inner bags and rinse the outside of the
bag with water to remove any of the salt mixture.
Use your spoon and eat your homemade ice cream right out of the bag!
Dispose of the plastic bags and spoon in the garbage.
