Does anyone know how to make homemade ice cream by hand? Discuss scientifically why we add salt to the ice?

salt makes the ice colder than it already is.Does anyone know how to make homemade ice cream by hand? Discuss scientifically why we add salt to the ice?
cream, sugar, vanilla, fruit is optional. You add salt to the ice because it lowers the freezing point of the ice, therefore making it colder.Does anyone know how to make homemade ice cream by hand? Discuss scientifically why we add salt to the ice?
Here are a few recipes. If you are doing by hand without machine, freeze the chilled custard in a freezer safe container without cover for 1 to 2 hours. Then take out and use a fork to stir the custards and refreeze for another 1 to 2 hours. Repeat the process 2 more times and cover until freezes.








CHOCOLATE ICE CREAM





Ingredients:


1 cup sugar


3 large eggs


1 cup cocoa powder


1陆 cups milk


1 cup heavy cream


1 teaspoon vanilla extract





Preparation:


1. Place the sugar, eggs, and cocoa in a food processor and blend until smooth.





2. Bring the milk to boil in a heavy medium saucepan. With the food processor running, slowly pour the hot milk into the chocolate mixture through the feed tube. Process until well blended. Pour the entire mixture back into the pan and place over low heat. Stir constantly with a whisk or wooden spoon until the custard thickens slightly. Be careful not to let the mixture boil or the eggs will scramble. Remove from the heat and pour the hot chocolate custard through a strainer into a large, clean bowl. Allow the custard to cool slightly, then stir in the cream and vanilla. Cover and refrigerate until cold or overnight.





3. Stir the chilled custard, then freeze in 1 or 2 batches in your ice cream machine according to the manufacturer's instructions.





When finished, the ice cream will be soft but ready to eat. For firmer ice cream, transfer to the freezer-safe container and freeze at least 2 hours.











CINNAMON ICE CREAM, PHILADELPHIA STYLE





Ingredients:


3 cups light cream


2/3 cup sugar


录 teaspoon vanilla extract


1 teaspoon ground cinnamon





Preparation:


1. Heat the cream in a large, heavy saucepan over medium heat until small bubbles appear around the edge. Do not let the cream boil. Remove from the heat, add the sugar, and stir until it is completely dissolved. Whisk in the vanilla and cinnamon. Cool to room temperature. Cover and refrigerate until cold or overnight. The cinnamon will rise to the top, but don't worry: it will incorporate into the ice cream while it freezes.





2. Stir the chilled custard, then freeze in 1 or 2 batches in your ice cream machine according to the manufacturer's instructions.





When finished, the ice cream will be soft but ready to eat. For firmer ice cream, transfer to a freezer-safe container and freeze at least 2 hours.











GINGER ICE CREAM


From: THE ULTIMATE ICE CREAM BOOK, by Bruce Weinstein





Ingredients:


戮 cup sugar


3 large eggs


2 teaspoons cornstarch


One 4-inch piece fresh ginger, peeled


1 cup milk


1 陆 cups heavy cream


陆 teaspoon vanilla extract


2 tablespoons finely chopped crystallized ginger*





Preparation:


1. In a mixing bowl, beat the sugar into the eggs until thickened and pale yellow. Beat in the cornstarch. Set aside.





2. Slice the ginger into 陆-inch pieces and combine with the milk in a heavy medium saucepan. Bring to a boil, then remove from the heat, cover, and let steep for 15 minutes. Remove the ginger with a slotted spoon and slowly beat the warm milk into the eggs and sugar. Pour the entire mixture back into the pan and place over low heat. Stir constantly with a whisk or wooden spoon until the custard thickens slightly. Be careful not to let the mixture boil or the eggs will scramble. Remove from the heat and pour the hot ginger custard through a strainer into a large, clean bowl. Allow the custard to cool slightly, then stir in the cream and vanilla. Cover and refrigerate until cold or overnight.





3. Stir the chilled custard, then freeze in 1 or 2 batches in your ice cream machine according to the manufacturer's instructions. When finished, the ice cream will be soft but ready to eat. For firmer ice cream, transfer to a freezer-safe container and freeze at least 2 hours.