Process Analysis Essay: How to Make Homemade Ice Cream (No Machine)

Making Homemade Ice Cream

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Have you ever wanted to try making your own homemade ice cream? Have you not done it just because you thought you needed an ice cream machine to do it? Well, there are a few different ways to make homemade ice cream without an ice cream maker. All you need is a handful of ingredients, the proper utensils, and a little time. One fast and easy way to make homemade ice cream is by making it in a plastic bag. Another way you can do this requires the use of a stove and the correct cooking utensils. Each way is simple, but depending on the materials you have one will be easier to do than the other. If you don’t have a lot of time and want a quick snack in no time you can make the ice cream with the plastic bag method. If you want more ice cream and have time, the proper cooking utensils, and a stove you can use this other cooking method.

Making ice cream can give you something to do when you’re bored, hungry for a snack, or want to try something new. Making your own ice cream can save you money and you can show these different methods to your friends, family, or children. It can be an enjoyable activity and the end results are amazing. The ice cream is delicious and satisfying. These processes take just a short time to do and are simple and easy to complete. Using the plastic bag method is easy enough for almost anyone to do, even young children. The stove method is a little more advanced and not recommended for young children unless accompanied by an adult.

We’ve decided to give you a couple different ways to make your own homemade ice cream because we know people may have the proper materials to make it one way, but maybe not the other. The bag method is simpler and can be something fun to do with your friends, whereas the stove method may produce higher quality ice cream and be something you’d do to challenge yourself in the kitchen.

Making Homemade Ice Cream in a Bag

Ingredients/Materials:

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• 1/2 cup milk (whole or 2% work best) or half and half
• 1/2 cup heavy cream (optional)
• 1/2 teaspoon vanilla
• 1 tablespoon sugar
• 4 cups ice cubes or crushed ice
• 4 tablespoons salt
• 2 quart-sized plastic food storage bags
• 1 gallon-sized plastic food storage bag
• A hand towel or winter gloves



How to Make It: In one of the quart-sized bags combine the milk, sugar, and vanilla (and heavy cream if you want). (http://static.ddmcdn.com/gif/ice-cream-12.jpg)

Careful squeeze as much air out of the bag as possible and seal it tightly. Excess air in the bag could cause it to open during the mixing process, which wouldn’t be good. Put the bag of ingredients you just combined into the other quart-sized bag. Squeeze the air out of this bag as well and seal it. By double-bagging, there is less of a chance of salt and water leaking into your ice cream. Next, put the quart-sized bags inside the gallon sized bag. It is best to use a gallon-sized freezer bag for this rather than just any plastic food storage bag because they are tougher and less likely to be punctured or torn open while making the ice cream. (http://4.bp.blogspot.com/--4uWeElCCuw/TefHrYxB9JI/AAAAAAAAF1M/O3g_ LdJ0LhQ/s400/memorial%2Bday%2Bweekend%2B017.JPG) Once you have the smaller bags in the larger bag add the ice and salt into the larger bag, covering and surrounding the small bags. You can use table salt for this, though Kosher or rock salt will work better for you. Squeeze the air out of this bag and seal it tightly.If you’re using a towel wrap the towel around the bag. If not, put your gloves on. Then, shake and massage the mixture. Continue doing this until the ice cream is at the consistency you want. This will take about five to ten minutes to do. You can then remove the quart-sized bags from the gallon-sized bag and eat your ice cream. You may want to rinse the outer quart-sized bag to be sure the salt is off it and doesn’t get into your ice cream. You can then eat your treat right out of the bag, put it into a bowl, or enjoy it in a cone. Other Tips/Things to Consider: You can try using different amounts of vanilla and sugar to get your preferred sweetness and taste. (http://media3.onsugar.com/files/2012/07/28/2/192/1922664/b77947777385966b_Ice_Cream2.preview.jpg) If you have other ingredients that you like in your ice cream such as M&M’s, cookies, or anything else, feel free to add that into the mixture at the beginning of this process. You can also add food coloring to the mixture to change your ice cream snack from a boring white color to something more fun. Feel free to add sprinkles, fruit, or other toppings to your ice cream once it’s done to make it more enjoyable. If you’re going to eat your ice cream from a bowl something you may want to do before starting this whole process is to put your bowl in the freezer. This will keep the bowl cool and allow the ice cream to stay frozen longer while you’re eating it. If there is snow on the ground when you’re making your own ice cream the snow can be a substitute for ice. Just go outside, scoop some up, and put it into the gallon-sized bag. This recipe is for making a small amount of ice cream for you to personally eat. If you want to have more ice cream for yourself or need to make some for other people as well, just double the amounts of ingredients you’re using. Be aware that there is only so much you can fit in the bags and the more of the mixture you have in the bag the longer it will take to get it all to the consistency you’re looking for. Enjoy! (http://media3.onsugar.com/files/2012/07/28/2/192/1922664/b77947777385966b_Ice_Cream2.preview.jpg)   Making Homemade Ice Cream (Stove Method) Ingredients: 1 cup milk 1 cup sugar 1/4 teaspoon salt 1 cup half and half 1/2 tablespoon vanilla extract 2 cups chilled whipped cream Any other ingredients you want to add (optional) Scalding Milk Pour the 1 cup of milk into a 2 quart saucepan. Over a medium heat of 175 degrees Fahrenheit allow the milk to gently simmer until it bubbles around the edges of the saucepan. Be sure to stir it continuously, so it doesn't burn. Remove the saucepan from the heat once it begins to simmer. (http://www.recipetips.com/kitchen-tips/t--1384/how-to-make-homemade-ice-cream-without-an-ice-cream-maker.asp) Adding Remaining Ingredients After removing the saucepan from the heat add the 1 cup of sugar and ¼ teaspoon of salt into the scalded milk. Stir the milk until the sugar and salt are completely dissolved and you cannot see any more solid pieces. Then, add in the 1 cup of half and half, ½ tablespoon of vanilla extract, and 2 cups of the chilled whipped cream. Continue stirring until you have a creamy mixture.   http://www.recipetips.com/kitchen-tips/t--1384/how-to-make-homemade-ice-cream-without-an-ice-cream-maker.asp) Cooling/Chill and Age the Mixture Pour the contents from the saucepan into a 1 quart bowl to allow the mixture to cool to room temperature (68 degrees Fahrenheit). Once the mixture has gotten to room temperature cover the top of the bowl with plastic wrap and allow the mixture to age in the refrigerator for 4 hours. Doing this helps produce ice cream with more body and makes it have a smoother texture. http://www.recipetips.com/kitchen-tips/t--1384/how-to-make-homemade-ice-cream-without-an-ice-cream-maker.asp) Freezing  After the 4 hours are up remove the mixture from the fridge and stir it. Transfer the mixture into a freeze safe bowl. Again, cover the top of the bowl with plastic wrap. Place the bowl into the freezer for about 2 hours. Once the 2 hours are up stir the mixture and break apart the ice crystals that are starting to form. You can either use a mixing spoon during this step or an electric mixer. The mixture shouldn’t be too soft where it is still in a liquid state, so if it isn’t thick enough return it to the freezer for another 2 hours. Repeat this process until the ice cream is thick enough. Once thick enough add any other ingredients you may want to the mixture. http://www.recipetips.com/kitchen-tips/t--1384/how-to-make-homemade-ice-cream-without-an-ice-cream-maker.asp) Hardening Once your ice cream is thick enough pour it into a plastic freezer container. Make sure you leave at a ½ inch of space for the expansion of the ice cream. Once again, cover the container and place it into the freezer until the ice cream becomes firm (roughly 2 hours). After the ice cream has hardened properly you can scoop the ice cream into bowls or cones and then serve and enjoy. Both pics from (http://www.recipetips.com/kitchen-tips/t--1384/how-to-make-homemade-ice-cream-without-an-ice-cream-maker.asp) Now that you know there are ways to make homemade ice cream without an ice cream machine we hope you are willing to give at least one of the methods a try. As you could tell from reading this it can be rather simple. You just need a small number of ingredients, the proper materials, and a little time. It can be something fun to learn and try for the first time and you can show it to your friends and family. Almost anyone can make ice cream using the bag method. Zach and I have both made it using the bag method and enjoyed doing so. If you know some young children, you can help them do this and they will have a blast with it. The ice cream doesn’t take long to make and it tastes delicious. Hopefully you’ve learned something new and enjoyed reading our post. Bon appétit!