I'm going through an online cooking course on Science & Cooking. One of the topics in class is on Phase Transitions, so the science behind how ice-cream is created is extensively discussed. As part of the lab for that week, we learned the technique behind transforming simple liquid ingredients into soft-serve ice-cream without using an ice-cream machine.
So, tada! Here's the result of my lab from that week. A simple lime flavored ice-cream. Is it as good as store bought ice-cream? Of course not! But was it good and as creamy as it could be without being churned in an ice-cream maker? Yes!
I won't bore anyone with the science behind why this technique works. But this technique is quite popular and has been used by great great grandmas all over the world to transition liquids to solids!
Ingredients (two small "soft-serve" servings):
- 90 grams / 1/2 cup of heavy cream
- 100 grams / 1/2 cup whole milk
- 20 grams sugar
- 200 grams salt
- 600 grams ice
- 2 large Ziploc bags and 1 small Ziploc bag
- the zest of one lime
- 1/4 teaspoon vanilla extract
Method:
1. Measure the ice and salt and place them in a large ziploc bag and seal it air tight. Keep the bag in the freezer as you prepare the rest of the steps.
2. Measure the milk, heavy cream and sugar. Add them to a small ziploc bag along with vanilla extract and lime zest. Seal well and place it inside the large ziploc bag with ice and salt.
3. Place the big bag containing the ice cream mixture, salt and ice into another large ziploc bag and seal well.
4. Wear oven mitts and gently massage the ice cream mixture over the ice and salt so that the ingredients come in contact with the ice. After 10 minutes of massaging, gently remove the bag with the ice cream mixture and open it to see if the mixture has solidified slightly. If not continue the process in intervals of 5 minutes until the mixture is creamy and reaches a solid state of your liking. It took me 12 minutes to get a creamy and almost solid mixture. Spoon and scrape the icre-cream into cups and serve immediately before it melts.
1. Measure the ice and salt and place them in a large ziploc bag and seal it air tight. Keep the bag in the freezer as you prepare the rest of the steps.
2. Measure the milk, heavy cream and sugar. Add them to a small ziploc bag along with vanilla extract and lime zest. Seal well and place it inside the large ziploc bag with ice and salt.
3. Place the big bag containing the ice cream mixture, salt and ice into another large ziploc bag and seal well.
4. Wear oven mitts and gently massage the ice cream mixture over the ice and salt so that the ingredients come in contact with the ice. After 10 minutes of massaging, gently remove the bag with the ice cream mixture and open it to see if the mixture has solidified slightly. If not continue the process in intervals of 5 minutes until the mixture is creamy and reaches a solid state of your liking. It took me 12 minutes to get a creamy and almost solid mixture. Spoon and scrape the icre-cream into cups and serve immediately before it melts.
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