Home Ice cream

Ingredients:-

• 4 cups cream
• 1/2 cup sugar
• 2 tsp vanilla essence
• 1 bag crushed ice
• 4 cups salt

950 mls small can with a tight fitting lid ......
3.75 litres lidded can, large enough to hold the small can and some ice....
gloves or towel to protect fingers......



In a pitcher or large measuring cup, stir together the cream, sugar, and vanilla essence until sugar has dissolved.


Note:-
"You can customize your ice cream before or after the big shake up by adding flavored syrups like chocolate, strawberry, raspberry, chopped fruit, crushed biscuits or small toffees."


Pour this mixture into the smaller can and close it carefully and tightly.
Fill the large can about halfway with crushed ice and add 1/2 cup salt. Place the small can inside it.
Shake and massage the large can for about 5 minutes or until the mixture thickens into ice cream. You may use gloves or towel if your hands get tired. Add more salt and ice to the big can if ice cream hasn’t formed after 10 minutes of continuous motion.
Take the small can out and open it on the kitchen table so you don’t get any of the salty ice on your ice cream.


Note:-
"If you add extra stuff to your ice cream afterwards, be sure to fold it in gently or you might end up with ice cream soup!"

How does it work?

Salt lowers the freezing point of the ice and creates an extra-cold brine that absorbs heat from the milk mixture, causing the mixture to freeze.
The motion creates smoother ice cream by breaking up large ice crystals and allows the ice cream to freeze uniformly.