how to make ice cream?

Answer 1

You need an ice cream maker.

Answer 2

If you have access to things like salt, ice, milk, sugar, and plastic bags, consider yourself in business.


Steps


Mix 2 tablespoons sugar, 1 cup milk or half & half , and 1/2 teaspoon of vanilla extract or vanilla flavoring or cocoa in a bowl, then put it 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 quarts 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 3/4 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 BAGS 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!

Answer 3

1. Mix 2 tablespoons sugar, 1 cup milk or half & half , and 1/2 teaspoon of vanilla extract or vanilla flavoring or cocoa in a bowl, then put it in a quart-sized plastic bag.
2. 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.
3. Take roughly two quarts of ice (crushed if possible) and place it into the gallon-sized bag. Ideally, the gallon bag will be roughly half full with ice.
4. Add ½ to 3/4 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.
5. 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 BAGS ARE STILL SEALED! Do not empty the contents of the smaller bag into the larger.
6. 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).
7. 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.
8. 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.
9. Remove the smaller bag, open it up, and grab a couple of spoons!

Answer 4

just buy some its easier

Answer 5

when you get the answer,lemme know,OKITO?

Answer 6

Dunno, rather buy it.