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136 Comments
- MackDiesel2010, on 10/11/2007, -5/+81Stop bashing a recipe. It's not inventing ice cream, just giving the appropriate ratios of ingredients.
- Kronos6948, on 10/11/2007, -6/+74@paii...
Ice cream with egg is a frozen custard.
There are two types of ice cream. One contains cream, sugar, and flavorings. That's called Philadelphia style. The other has eggs (which need to be tempered), cream, sugar, flavorings. That's New York style. If you've ever bought a vanilla ice cream that had a slightly yellow tinge to it, most likely it was New York style. - dohidied, on 10/11/2007, -3/+69I guess it's kind of sad that we did it in my Honors Chemistry class in 11th grade.
- hyper22, on 10/11/2007, -3/+47I knew. My class did it in the 6th grade. Surprised it isn't more well known.
- staffell, on 10/11/2007, -5/+37*shake, shake, shake, shake, shake, shake, shake, shake, shake, shake, shake, shake, shake, shake, shake, shake, shake, shake, shake, shake, shake, shake, shake, shake, shake, shake, shake, shake, shake, shake, shake, shake, * ....4 minutes 55 seconds later.....* shake, shake, shake, shake, shake, shake, shake, shake, shake, shake*
WELL THAT WAS WORTH IT! - trogdoor, on 10/11/2007, -0/+31Use Liquid Nitrogen in place of ice to shorten from 5 minutes to 5 seconds.
- tazx, on 10/11/2007, -2/+32Head to your nearest grocery and buy some ice cream.
- Paii, on 10/11/2007, -6/+29I thought there was some egg involved as well? Is that not the case?
We did something similar in my 8th grade science class using two coffee cans, one slightly smaller than the other. The inner can contained the ingredients, and was tightly sealed using tape, while the outer can contain the salt and ice. Just roll back and forth, and you actually get some quality ice cream. The excuse for this exercise was 'investigating freezing points.' - Rooster99, on 10/11/2007, -2/+20I saw on tv once, a guy who mixed up the ingredients and then used liquid nitrogen (or some other really cold substance) to pretty much instantly freeze the ice cream. The results were little ice cream pellets that apparently taste really really good! Cause I live in Australia, we dont have it, but apparently this guy has shops all over the USA selling this stuff. Should give it a try!
- ogmak, on 10/11/2007, -0/+17CAUTION: Use a cloth to shake the bag. This numbed my hands and made them swollen. However, the recipe works wonderfully. Wonderbar!
- bnoj13, on 10/11/2007, -1/+16This isn't eBay...
- funkydopeloven, on 10/11/2007, -4/+17@rooster http://www.dippindots.com/
- MagicBobert, on 10/11/2007, -2/+15Stop pimping your ***** in other stories.
- inactive, on 10/11/2007, -2/+13I just tried it and it actually tastes pretty good. It was kind of bland so I recommend using more sugar and a tiny bit more vanilla.
- Kronos6948, on 10/11/2007, -1/+10The cheaper you pay for the ice cream, the lower quality the ingredients are, and the more air you have mixed in. Do yourself a favor...weigh a half gallon of the good stuff next to a half gallon of the cheap stuff. You'll notice that the more expensive one weighs more. Know why? Less air.
Also, nowadays the good stuff doesn't come in half gallons. It comes slightly less, so that it is close to the same price of the lesser brands.
So, in essence, making Ice Cream at home results in a higher quality, and all around better product. - halfgook, on 10/11/2007, -1/+10i just made some ice cream!
milk + splenda + vanilla + cinnamon
odear, it took 5 mins and it was like frozen yogurt!
THIS IS COOL. A+++ WILL VISIT AGAIN. - aelias, on 10/11/2007, -0/+8I'm going to take my baggies to the paint counter at home depot and see who I have to bribe to shake them up for me.
- veganoob, on 10/11/2007, -0/+8"To make a larger amount I would try doubling the recipe."
really? well I'll be damned... who would have thought. - crashflow, on 10/11/2007, -0/+8also instead of getting frostbite on your hands, you end up with meatsicles for hands
- rhabd0mancer, on 10/11/2007, -7/+15@staffell
Hire an illegal mexican to do the shaking for you. - funkydopeloven, on 10/11/2007, -1/+8wheres the pdf?
- patkirkrick, on 10/11/2007, -0/+5But were you trying to make tasty ice cream or learn firsthand how it's made? The two aren't necessarily congruent. Also if you do homemade ice cream with crank, the real deal, it's damn better than most store-bought, what kronos said.
- oMeSSiaHo, on 10/11/2007, -0/+4"Next thing you know, it'll be ice-cream in the tubes."
Genius! - mal1964, on 10/11/2007, -5/+9I just checked the pantry and i don't have any of the ingredients, does anyone know what i can substitute for these items?
* 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 . - skyfire1, on 10/11/2007, -0/+4I make ice cream in my hand all of the time. I guess that's why it's called the offbeat section.
- OprJZigworthy, on 10/11/2007, -1/+5@mal
* 1 tablespoon Vanilla ice cream
* 1/2 cup Vanilla ice cream
* 1/4 teaspoon Vanilla ice cream
* 6 tablespoons salt packets borrowed from fast food places
* 1 pint-size Ziploc plastic bag
* 1 gallon-size Ziploc plastic bag
* Ice cubes .
That should get you started... - Rhino2, on 10/11/2007, -2/+6@staffell
Shake that booty! - kungfumaniac, on 10/11/2007, -0/+3Do a champagne crème anglaise in a double boiler, slowly tempering the egg yolks.
Chill.
Whisking briskly, pour liquid nitrogen into over crème anglaise.
A little more complicated, but you get to wow your friends like Mr. Wizard. - ortucis, on 10/11/2007, -0/+3In a bag..
Next thing you know, it'll be ice-cream in the tubes. - ridley521, on 10/11/2007, -0/+3Yeah, I did it freshmen year science in high school. Mine turned out like melted milkshake, but it was still pretty sweet.
- TDot1980, on 10/11/2007, -1/+4Uhh... salty? Ew man, somebody played a _DISGUSTING_ prank on you.
- jackcall, on 10/11/2007, -6/+9@foufga
Being European, and therefor owning allot of the stuff apparently, I've got to ask, what is gelato? sounds Italian...
Seriously, stop referring to Europe as a country, we're not. Just because you've been in France or Italy for a week or so... It would be like me going to the states and proclaiming that their cheesesteak is the best version of steak I've had, assuming that because people in Philadelphia eats it, it must be a generally American thing. - MuffinOfDoom, on 10/11/2007, -0/+3@ kronos6948
are you kidding?
Yes, when eating ice cream containing eggs Im sure the Europeans go " Ahh! New York style!" - inactive, on 10/11/2007, -0/+2Using the word 'baggy' is gay.
- qpeighty, on 10/11/2007, -0/+2My normal attempts at Ice cream in an Ice cream maker end up with a lot of ice crystals.
If you try it with your favorite flavor of koolaid then you get a pretty damn good slushy. It is also good in an Ice cream maker. - Kronos6948, on 10/11/2007, -2/+4It's not quite as good if you bring the cream/sugar/vanilla bean mixture to a simmer first, and then chill overnight. Aging the mixture for some reason makes it taste better. But then again, I'd prefer to make ice cream the old fashioned way...with a machine. I would have a hand crank one, but I got the next step up. One with a motor. It still uses ice/salt.
The main thing to remember is that for good ice cream, you have to work enough air into it so that the ice cream isn't a block of ice floating in a syrupy goo. - inactive, on 10/11/2007, -4/+6I'm well into my second week in Europe, and I have to say their gelato is by far the best 'version' of ice cream I've had.
- varunb007, on 10/11/2007, -2/+4Yeah, we did this in high school chemistry as sort of a fun experiment. It's pretty cool except you have to buy all that stuff and spend time making it when you could have just bought 10x better ice cream for less money than the ingredients bought separately.
- logicon, on 10/11/2007, -4/+6@EntropyMan
Quit being a troll. Most people are aware of what ice cream is composed of, this article is really more about the process of making it and there's nothing intuitive about the idea that you can make good quality ice cream by just throwing some ingredients in a bag and shaking it.
And they might teach this process in grade school, but that doesn't mean everyone should know it. They also teach the names of all the US Presidents in grade school; could you recite them for us? Probably not. There's a difference between being intelligent and knowing lots of relatively useless trivia. I don't need to know how to make ice cream because I can just go buy some, but I find the article interesting none the less. No need to be an arrogant prick. - meefman, on 10/11/2007, -0/+1We did that instead of real labwork in Chemistry class. +1 for ice cream, -5 for explosive chemicals.
- Typhoon2009, on 10/11/2007, -1/+2Did it in 6th grade, wasn't too bad.
I'd rather a real ice cream maker though. - simplesurf, on 12/25/2008, -0/+1Then put the icecream on a waffle (waffle recipes - http://www.waffle-recipe.com )
- tizz66, on 10/11/2007, -0/+1He only beat you by four hours... good job.
- Uiestel, on 10/11/2007, -0/+1Anyone else ever use the Dr. Dreadful ice cream set? It was delicious.
- Purin, on 10/11/2007, -0/+1Same here.
It didn't taste horrible, but the consistency of the solution was still a little bit off of what conventional ice cream would be.
It's not worth the effort you put into it, but it's a cool experiment, I guess. - jackcall, on 10/11/2007, -1/+2@kronos
Care to read what I wrote again? Then maybe you'll see that you're arguing my point.. Gelato is Italian NOT European - fixedcoma, on 10/11/2007, -0/+1toss in some peanuts and maple syrup and "Bam!"
- h4mx0r, on 10/11/2007, -0/+1We did this a week ago in my chemistry class.
It was cold, but it was gold. - pnutandsamsmom, on 10/11/2007, -0/+1Ask anyone who is in Cub Scouts, and they will probably know about this. My boys made this a few months ago. It's the novelty in making your own ice cream that they like, they aren't food critics or anything.
- Sethwm2, on 10/11/2007, -0/+1I saw this on digg last night... And I actually think I am going to go out and get me some ice cream makin supplys!! Thanks for the article!
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