ROCKIN' THE COLD STUFF SINCE 1983!!
To start with one Ziploc Gagi, the big one, and you don't want to use the slider ones. Don't do the slider ones. It has to be the kind that seal You will regret it if you do. Don't. So in there, I'm going to put a cup of heavy whipping cream, and this stuff, by the way, is so fatty and delicious that if you were to mix it around with This is the set. The milk is the less fatty part of the milk from the cow, and this is the cream that rises to the top. And look how thick it is. So good. You can. Alright, so in this bag, I'm putting in one cup of heavy whipping cream, one cup of whole milk. You want whole milk. You don't want 1% because that just means it's been watered down. You want the fat because the fat is what bonds together and gives your ice cream. We're going to put chocolate in it. Yeah, we could have done chocolate. I'm just doing vanilla. Okay. Oh, I forgot to put the vanilla up there. It is. It's going to get so much taste without all of it. What are you doing? I'm trying to get the ice. I'm going to get the ice. Okay. So I'm just going to put a dash of vanilla in here because I don't want to use the measuring spoons we've been using with all the salt and vinegar and the borax and all that nasty stuff. Okay. And then it's about a half a cup of sugar. So again, ice cream is delicious, but extremely fatty and extremely sugary, but it's good. Good for the soul. So I'm going to add about a half a cup of sugar. And that's all it is. I'm going to seal this up. I'm pushing all the air out of my bag. Okay. Look, I have this. I'm just going to kind of mix it around. Mix, mix, mix, mix, mix, mix, mix, mix, mix, mix, mix, mix. Right? Okay. I'm going to double bag this. The reason I'm going to double bag this is you will see in just a second, but I'm going to have salt and ice mixed together. You don't want salty flavored ice cream. That would be disgusting. So I'm going to try to protect it from that by giving it a second bag. It's just protecting it. And then in the third bag, we are going to add a half a cup of rock salt. This is special, special, special salt. I would be curious to know why this salt works versus the just regular table salt. Why we must use this. So I'm just going to pour about a half a cup in here. I think it's because yeah, I think it's because regular salt is just little. So it could very possibly it's because it so it couldn't you would have to pour And then I'm going to put about it says lots of ice different recipes were saying anywhere from two to 10 cups. I'm not putting 10 cups of ice in the bag because it won't fit. So I'm going to put in lots of ice. And then all you do is you put your ice cream mixture bag inside here. And then pour the salt in it. No, the salt's already in here. And then seal it well. I'm just want to make sure I got a corner. And then you do for about 15 to 20 minutes. So that's why we'll mix this up in our group. And when it's done, we will have a solid. Now you can see why it's kind of important to double bag your ice cream mixture too. You do not want the salt and the ice, or the ice mixing in with your ice cream. We'll press pause and we'll come back when it'solid. Okay class, part two. So this is what we have. It's not as hard and solid as our typical ice cream we would get from the stores, because that just requires special machines to get it to that level. But basically we do have a solid, and now we're going to enjoy our ice cream.
