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Experience making ice cream with salt and ice ?

Foamroller
Foamroller Posts: 1,041 Member
edited November 12 in Social Groups
I saw this recipe on 5 min ice cream making.

Anyone who does this instead of using an ice cream machine ?

Any tips or tricks are appreciated :)

Replies

  • Unknown
    Unknown
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  • Cortelli
    Cortelli Posts: 1,369 Member
    Never heard of this either.

    I don't have an ice cream maker, but we did have one when I was a kid (we're talking back in the late 70s / early 80s) -- and I distinctly remember needing to use a bunch of salt and ice as the cooling agent around the outer edge (the inner being the churn for cream, sugar, etc.). So I am cautiously buying the fact that this is possible, at least to make mediocre ice cream that one might imagine would come from the magic of ziploc bags and vigorous shaking. (Even if mediocre, still pretty cool!)
  • GiveMeCoffee
    GiveMeCoffee Posts: 3,556 Member
    This is possible, took more than 5 minutes - we used to do this as a summer activity with my kids. The ice cream doesn't get a real creamy consistency and not what I want to eat, but it kept them busy. The salt & ice as Cortelli said are for the cooling.

    I would get an ice cream maker they are pretty cheap, I've seen a bunch on clearance at a few stores, or look at the no churn options which won't be as good but not bad.
  • Foamroller
    Foamroller Posts: 1,041 Member
    edited February 2015
    Ok, not 5 min, lol. It worked, though :) Made vanilla custard with 2 yolks, heavy cream, greek yoghurt etc and added some mashed defrosted raspberries. Then thrashed in sealed bag with ice and salt. THEN put in freezer. Maybe didn't use big enuff outer ziplock. But it made the whole "stir every 30 mins" redundant. Very tasty and flexible flavour wise.

    But, yea...I'm gonna buy machine. I'm hooked on gelato, so custom flavours, here I come!
  • whitebalance
    whitebalance Posts: 1,654 Member
    Wow... I have never before felt so old as I do today.
  • allaboutthecake
    allaboutthecake Posts: 1,535 Member
    edited March 2015
    That's the old "college try" of making your own ice-cream. lol Its chemistry....the salt in the ice drops the freezing temperature & increases the freezing rate. (Careful don't poke a hole in the Ziploc)

    (ETA: if you get your own ice-cream freezer, guarantee you'll never go back to the store-bought stuff again.)
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