how is ice cream made?

Answer 1

If you do not have an ice Cream Freezer, do this.
Just follow these simple steps and find yourself eating homemade ice cream in no time flat. If you have access to things like salt, ice, milk, and plastic bags, consider yourself in business.

Mix 1/4 cup sugar, ½ cup milk, ½ cup whipping cream, and ¼ teaspoon of vanilla extract or vanilla flavoring in a quart-sized plastic bag.
Secure the plastic bag, making sure that it is sufficiently sealed. A Ziploc© type bag that seals and unseals works best. It is usually best to double-bag the quart-sized bag to prevent leakage.
Take roughly two cups of ice (crushed if possible) and place it into the gallon-sized bag. Ideally, the gallon bag will be roughly half full with ice.
Add ½ to ¾ cup of salt/rock salt/sodium chloride into the gallon-sized bag of ice. Most ice cream makers use rock salt, and it can be purchased in nearly any grocery store. It may be labeled as cubed sodium chloride, which is just a fancy way of saying rock salt.
Take the quart-sized bag that is filled with the sugar, milk, cream, and vanilla and place it in the gallon-sized bag. MAKE SURE THE BAG(S) IS(ARE) STILL SEALED! Do not empty the contents of the smaller bag into the larger.
Gently agitate the bags for about five minutes. It is important that you are mixing the contents of the inner bag, but you don’t want to be so aggressive that you burst the inner bag or cut it on the ice (double-bagging should prevent this).
Use a towel or an old t-shirt to hold the bags as you agitate them; they will be quite cold and might become slippery with accumulated condensation. Consider using gloves or agitating while holding onto the top seal if a towel or similar cloth is not available.
Agitate for about 10-15 minutes—in this amount of time the contents of the quart (smaller) bag should start to turn into solid ice cream.
Remove the smaller bag, open it up, and grab a couple of spoons! You are ready to eat some home-made ice cream. Making ice cream is so easy that you can even do it in a total brain freeze. Dig in!

Tips
If you can, use larger salt crystals (e.g. rock salt). Larger salt crystals take more time to dissolve in the water around the ice, which allows for even cooling of the ice cream.
If you prefer a lower calorie ice cream that is not as rich, use milk instead of heavy cream and artificial sweetener instead of sugar. The described method will make a small amount of ice cream, about enough for two people to enjoy. Experimenting with other methods can allow you to make a larger quantity. Try using two coffee cans of different sizes instead of plastic bags.
One can now buy a ball that doubles as an ice cream maker, allowing you to make ice cream while playing catch.
Flavor combinations are almost limitless. Chocolate syrup is a basic option. Don’t be afraid to add your favorite fruits or nuts! Various flavor extracts that are available in your grocery store's baking section can lead to more exotic variations. Try combining mint extract with chocolate, or adding small chocolate chips.
If you use blueberries, crush them first. Whole blueberries will become little rocks rather than mixing nicely with the ice cream.

Answer 2

I'll try anything once. As far as eating a product like that would honestly come down to taste versus cost. If it tastes better to me than ice cream made from cows milk and it was cost effective I'd probably eat it. On the animal rights aspect, I doubt most PETA activists are aware that milk cattle, if not milked and weened off of the diet that is used to maximize milk generation, would become very uncomfortable, and possibly die due to infection, and/or possible resulting cancer.

Answer 3

by freezing heavy milk products and adding extra goodies for flavor while freezing it. It needs to be churned while freezing. They have ice cream makers that are basically mixers with an ice factor added. You can get one at most stores that have general cooking supplies - target probably, or a chef store.

Answer 4

firstly, they mix all the ingredients together in an freezing machine. then, they mix it cool gently and add some gelatin so that the ice cream mix are smooth and in the same time they add flavour they want to. the process continue to another machine that kill bad bacterias. then, they will put the mix into container and lets it cold under the freeze point.

Answer 5

Cream, sugar, water mixed and heated in a pan with extra flavours added.

Then a very fast freeze to prevent crystals from forming.
Stirring the mix helps prevent crystals from forming.

Answer 6

the basic mix is whipped cream and sugar syrup, generally some egg yolks too for richness... it's stirred constantly while it's being frozen to keep it smooth.

Answer 7

butter/cream, fruit and flavourings, milk and a shed load of sugur.

then slow whisk for about an hour, freeze, then hay presto!

mrben

Answer 8

they stirr ice cream fast while they freeze it so it doesnt become ice

Answer 9

I think the only person qualified to answer that is Mr Softwhip himself!!!!!!