How can you make ice cream without an ice-cream-maker?

Question

Please help! Thanks in advance.

Answer 1

ICE CREAM IN A BAG:

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


How To Make It


Fill the large bag half full of ice, and add the rock salt. Seal the bag.
Put milk, vanilla, and sugar into the small bag, and seal it.
Place the small bag inside the large one and seal again carefully.
Shake until mixture is ice cream, about 5 minutes.
Wipe off top of small bag, then open carefully and enjoy!


Tips


I always have sprinkles and nuts to top it off, and sometimes fruit.
To make a larger amount I would try doubling the recipe. Anything larger might be too big for kids to pick-up, because the ice itself is quite heavy.


COFFEE CAN ICE CREAM:

2 clean metal cans, both with lids (make one can larger than the second)
Use the ice cream recipe already given in Ice Cream in a Bag or:
1 cup of very cold milk
1 cup sugar
1 tsp vanilla
1 tbs. chocolate syrup
Ice
Salt


How To Make It


Place the ice cream mixture in the smaller coffee can (make sure it is a good clean can). And seal the can with the lid on tightly.
Now place that smaller can in the larger coffee can. Place the ice and also the salt around the smaller can making sure the smaller can is more or less in the center of the larger can.
Seal the larger can with it's lid tightly and roll the can around for about a half hour. This process works great if you have kids. Let them sit on the floor and roll the can between them. And then when it's all done...you have a nice container to keep the ice cream in!

ICE CREAM IN A KICK CAN:

What You Need



a 1 pound coffee can
a 3 pound coffee can
2 quarts whole milk
2 cans sweetened condensed milk
1 package (4 oz) instant pudding
1 cup sugar
3 cups rock salt
10 pounds ice


How To Make It


Mix pudding with milk. Add sugar and condensed milk. Makes 3 quarts. Place in smaller can leaving a one inch space. One recipe fills three one-pound cans.
Put ice and rock salt around smaller can [in larger can].
Place lids tightly on cans. You may want to seal the lids with duct tape.
Take turns kicking can around.


ROCK N ROLL ICE CREAM:

What You Need



3 pound empty coffee can
1 pound empty coffee can
1 Pint of half & half
1/2 Cup of sugar
Rock Salt
Ice (I usually freeze water in empty milk cartons or whatever container fits into refrigerator freezer.)


How To Make It


Be sure empty cans are clean and free of any smell or residue of soap.
In small can mix half & half with 1/2 cup of sugar. I usually add a small amount of vanilla. You can also add any frozen fruit you like.
Place small can inside big can. Add enough ice to cover small can. Sprinkle about 2 tablespoons of rock salt to ice. Be sure can lids are secure.
Now comes the fun!!! Put a sheet or other large covering on floor. Everyone have a seat on the floor and start rolling the big can to each other. This takes about 10 minutes of time. Look at the ice cream to see it is hard enough. If it is not, continue to roll a little longer.
Eat the ice cream and enjoy!

Answer 2

One way is to put your mixture in a metal bowel and put that in a bath of lots of ice mixed with salt. The salt lowers the thawing temperature of the ice, in effect making it colder. Beat the mixture on low with and electric beater, only increasing the speed as the mixture thickens and the extra power is needed. When the mixture is thick enough that the electric mixer won't do the job, spoon the ice cream -- which it now is-- into a heavier container and place it in the freezer for a few hours to harden properly.

That's it.

Good luck.

Answer 3

This tip will only help you in the winter time or are you near snow?When we were kids, here in Ohio we used to take snow and mix it with vanilla extract and a little cream. Instant ice cream!

Answer 4

One way is to put ur mixture in teh freezer and take it out every half 20 -30 min and put itin hte food processor puree it. Repeat that about 3-4 times then just leave it in the freezer to harden

Answer 5

Use a very big bowl, and a wooden spoon. When it's all mixed up, put it in your separate freezer.

Answer 6

Here is a way to make fresh homemade ice cream by hand in much less time than it normally takes with a home ice cream maker.

The freezing time for the ice cream is much faster because we freeze each serving in its own batch of ice and salt. Another factor in freezing it so quickly is that our serving is in a thin, flat, container, so the ice and salt can contact more of the ice cream at once.

We also use a recipe that is particularly delicious.



What you need
½ cup sugar
¼ teaspoon salt
1 cup milk
3 beaten egg yolks
1 tablespoon vanilla extract
2 cups chilled whipping cream
Optional:
2 cups fresh strawberries and extra ½ cup sugar




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The cooking phase can be done a day or two ahead of time, so no one has to wait for the really fun part.

Set out all of the ingredients so everything is easily at hand.


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Put the sugar, salt, and milk into the top pan of a double boiler. The water in the bottom part of the double boiler will boil, and the temperature will never rise above the boiling point of water. This ensures that we don't overcook the mixture, even if we get distracted.


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Stir the 3 beaten egg yolks into the milk and sugar.


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Cook the mixture over boiling water until you can see bubbles forming around the edges of the mixture.



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The mixture is done when it is somewhat thick, and coats the spoon.

Let the mixture cool to room temperature.


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When the custard has cooled, stir in the vanilla extract and the heavy whipping cream.


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The fun part is about to begin. This is where having a bunch of kids to help is really nice.


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Pour a cup of the ice cream mixture into a plastic zip-lock sandwich bag.


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Zip the bag closed, and put it into another sandwich bag for safety, and zip that one closed as well.


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Fill a gallon size food storage zip-lock bag about one third full of ice cubes. Add a cup of salt (we used rock salt, but any kind will do).


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Zip the large bag closed, and wrap it in a towel to keep fingers from getting too cold.

Make a bag for everyone (this recipe will make enough for three or four servings, and you can double or quadruple the recipe if you are having a party).

Now have each person squish the little bag around in the salt and ice, making sure that the ice contacts the little bag as much as possible, and that the little bag gets lots of kneading, to keep the ice crystals tiny, so the ice cream is very smooth.

The kneading stage takes 10 minutes. You can let the ice cream sit in the ice for another 5 minutes if you like harder ice cream, although continuing to knead it for the extra 5 minutes is also OK to do if you're having fun.


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You will know the ice cream is done by feeling the mixture become a paste instead of a liquid. When you take the little bag out of the ice, wipe off the salt water, and then remove the outer bag carefully, so you don't get salt in the ice cream. The little bag will stand up in the bowl, because it is a frozen paste.


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You can spoon the ice cream into a bowl if you like, or just eat it out of the bag.


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If you like strawberry ice cream, mash 2 cups of strawberries with a half cup of sugar, and add a half cup to each small bag before closing it up and putting it in the ice.

The result is an amazingly delicious homemade ice cream.


How does it do that?
For ice to melt, it has to get heat from something. In our ice cream project, it gets the heat from the ice cream mixture (and from your hands, which is why they get cold while holding the bag). When the ice is melting, it is at 0 degrees Celsius (32 degrees Fahrenheit).

When ice is melting, the surface of the ice is wet. At the surface, there is solid ice on one side, and liquid water on the other. The surface is exactly at the freezing point. This means that some water molecules are leaving the ice and moving into the water, but it also means that some liquid water is refreezing onto the ice. We say that the system is in equilibrium when the rate of melting is equal to the rate of freezing, and this happens at 0 degrees Celsius.

At equilibrium, the heat lost by the water as it freezes is equal to the heat gained by the ice as it melts.

Because plain ice can only barely cool something to the freezing point of water, we will need to do something to make it much colder than that, since our ice cream mixture freezes at a lower temperature than water.

The ice cream freezes because the salt and the ice mix to make a substance with a lower freezing point than ice alone. This means that the ice and salt mixture must get even more heat from somewhere in order to melt.

Salty water freezes at a lower temperature than plain water. But the ice is made of plain water, so it melts at 0 degrees Celsius. Since the ice keeps melting, but the water no longer freezes (because there is only salt water, which doesn't freeze at 0 degrees), the temperature goes down.

The heat gained by the ice as it melts is no longer offset by the heat given up by freezing water (since the water is no longer freezing back onto the ice). The heat gain has to come from somewhere else. It comes from the ice cream and your hands.

The sodium and chlorine in the salt split apart into charged ions, and these ions attract water molecules to form weak chemical bonds.

The resulting compound has a freezing point of -21.1 degrees Celsius (-5.98 degrees Fahrenheit). This is 21.1 degrees colder than ice (37.98 degrees Fahrenheit colder than ice).

When people put salt on the ice on a sidewalk or a road, the ice mixes with the salt, and the mixture of the two solids (ice and salt) produces a liquid, but the sidewalk actually gets colder than it was before.

If we add a different chemical to the ice, such as calcium chloride, we can get an even lower temperature (-29 degrees Celsius, or -20 degrees Fahrenheit).

Answer 7

http://www.makeicecream.com/recformakice.html