About 7 years I think. But if you only count the time we spent rolling the can, I think it was 15 minutes. Here is an example of instructions. They can be found all over the net.How long does that last step take?
In an ice cream maker, somewhere between 20 minutes to half an hour (very roughly), depending on how much you make. I have a gallon can, but 3/4 of a gallon is the most I can make if I really want a good consistency to my ice cream. I only make 3/4 of a gallon if it's a large group. Half a gallon would normally be the most you want to make.How long does that last step take?
Dissolving salt in water is endothermic (most solid solutes in liquid are) so it will provide a cooling effect - this was necessary in the days before freezers.I believe the salt allows the water (ice) to be liquid at less than 0C, thus improving the cooling process.
Yeah, that's probably what happened. I remember it being rather "chunky." :yuck: I vaguely recall the recipe requiring eggs too, and I don't think my parents understood the concept of tempering eggs, because I remember also having bits of cooked egg throughout the mixture. Bleck!Too low of a temperature, though, and you start to get ice chunks in your ice cream - crystallized ice chunks of the mixture, not water.
I can understand Moonbear's comments about all homemade ice cream not being very good, because there's a lot of ways you can mess up the texture, especially when you first try getting the feel of just how much salt you need.
Hey! That's the way I like my toasted marshmallows!I mean, let's face it, some people can't even handle toasting a marshmallow. They get impatient and char the outside while leaving the inside raw.
Apparently, we needed more kids living nearby. I remember very tired arms. :uhh:BobG is right. My family would make ice cream in pretty large batches, with low temps, but they would also hijack us kids to crank the mix as fast as we could, and get relieved by fresh kids eager to make a high-quality product (and eat the same!).
I think I've heard that people used saltpetre in water. Would that have worked even better than rock salt? I have a feeling that it may have, and now it's considered too dangerous to use when making ice cream, or corned beef.Dissolving salt in water is endothermic (most solid solutes in liquid are) so it will provide a cooling effect - this was necessary in the days before freezers.
He has made ice cream using liquid nitrogen as well. (talk about freezing the cream quickly ). As long as you mix it thoroughly, after adding the liquid nitrogen to the mixture, it will come out with smooth consistency. On this clip (in which he also makes bangers & mash and treacle tart), at 3:50, he begins discussion on making ice cream. If you like that one, you ought to catch his clips on the chemistry of chocolate. :tongue2:I'm pretty sure that's the reason. I've seen Heston Blumenthal make ice cream in a regular Kitchenaid stand mixer using chunks of dry ice.
I remember working hard for my ice cream. *crank crank crank crank crank* phew!It's a shame that with all of the electric countertop ice cream makers that most of the younger people here will never know what it's like to make ice cream in a hand cranked wooden ice cream maker. As a kid, that was one of the biggest thrills of summer. Word that you were making ice cream spread like wildfire and within minutes every kid on the block would be there.
mmm.. bangers n' mash ice cream! That sounds even better than chicken ripple.He has made ice cream using liquid nitrogen as well. (talk about freezing the cream quickly ). As long as you mix it thoroughly, after adding the liquid nitrogen to the mixture, it will come out with smooth consistency. On this clip (in which he also makes bangers & mash and treacle tart), at 3:50, he begins discussion on making ice cream. If you like that one, you ought to catch his clips on the chemistry of chocolate. :tongue2:
Yep, builds good muscle tone in the arms.I remember working hard for my ice cream. *crank crank crank crank crank* phew!
You're funny :rofl:... check out the clip.. this fellow knows his craft, he is making a high quality vanilla ice-creamMath Is Hard said:mmm.. bangers n' mash ice cream! That sounds even better than chicken ripple.
I'm with you, hand cranked in the wooden bucket is great.. The slow consistent turning makes a frozen creamy ice cream. :tongue2:Evo said:The best ice cream I've ever tasted was home made (by me), ice and rock salt in a wooden bucket, hand cranked. People that had never tasted home made ice cream before were going nuts. I have never found a mass produced ice cream that could match that flavor....
I wonder what town they're in, I'd like to stop by sometime and try it.turbo-1 said:There is a family that owned a local dairy, and about 25 years ago, they couldn't sell enough butter to get rid of all the milk-fat that they removed from milk to make reduced-fat milks. They opened a small ice cream shop, and started making ice cream to sell locally. It became a huge hit...
Oh, now I understand the psychology in action here. Homemade ice cream tastes so good because you're so hot and tired from the cranking that anything cold and containing sugar would taste good.Ok, it was hell cranking that ice cream out, but in the end, you were so relieved that it was ready that it tasted like the best thing in the universe!