1/2 cup of milk 1 tablespoon of sugar 1/2 teaspoon of vanilla extract (if you want it to be extra sweet,use 2 teaspoon) Alternate flavor: if you want chocolate ice cream, add 1 tablespoon of cocoa powder 4-6 tablespoons of salt 2 trays of ice
Freezer Bag Method
1. This is good for making individual servings of ice cream to be eaten promptly after making. The video at the bottom of this article shows how to make ice cream with a sandwich bag.
2. Take roughly two quarts of ice, crushed if possible, and place it into the gallon-sized bag with rock salt (also known as coarse salt). Ideally, the gallon bag will be roughly half full with the ice and salt mixture.
use duct tape to seal the top of both bags to ensure they don't open during shaking.
. Make sure the bags stay sealed. Do not allow the contents to mix at any time. Place the sealed quart-sized bag with the ingredients into the gallon-sized bag. If the bags don't seal sufficiently.3.
Consider using gloves or massaging while holding onto the top seal if a towel or similar cloth is not available.
. In this amount of time the contents of the quart bag should start to turn into solid ice cream. massage. they will be quite cold and might become slippery with accumulated condensation. use a towel or an old t-shirt to hold the bags as you massage them. but you don’t want to be so aggressive that you burst the inner bag or cut it on the ice. It is important that you are mixing the contents of the inner bag. Doublebagging should prevent this. If your hands get uncomfortably cold. Remove the finished ice cream from the sandwich bag and serve. and shake the bags for about fifteen to twenty minutes.4. Gently agitate.
Put the ice cream ingredients in a bowl.Pot-Freezer Method
1. using ice cut from lakes and ponds. This is how ice cream was typically made before modern refrigeration.
. Hand-cranked ice cream machines are a variation of the sorbetière (a covered pail with a handle attached to the lid) which is a French adaptation of the potfreezer method. 2.
. Put the bowl in a tub filled with ice and salt.3. Make sure the ice and salt mixture doesn't spill over the edges or into the bowl.
use a whisk or better yet. a hand-held mixer. If you can. Mix the ingredients of the bowl vigorously.4.
5. The salty ice water will absorb heat from the mixture.
. Remove ice cream from the bowl and serve. bringing it below the freezing point of water and turning the mixture into ice cream. It's important to mix as thoroughly as you can to prevent the formation of ice crystals.
Since it involves a good bit of waiting. because the result will be much smoother. This method works best with a custard-based recipe that incorporates eggs. it may not be the most immediately gratifying for kids. however.
3. Pour the ice cream mixture into a deep baking dish. or bowl made of plastic.
.2. stainless steel or something durable in the freezer. Put it in the freezer for 30 minutes.
Check the mixture. If you can. take it out and stir it vigorously with a spatula until all the ice crystals are broken up.4.
. use a whisk or a hand-held mixer. When it starts to freeze at the edges.
This might take 23 hours. one bigger than the other. except instead of using two bags.
. This is very similar to the bag method. you use two coffee cans.
Coffee Can Method
1.4. Check and stir every 30 minutes until the mixture turns into ice cream.
Seal the large can tightly. Put the ice cream mixture in the smaller coffee can. Put the smaller coffee can in the big coffee can along with ice and rock salt.
3. Seal tightly.
Kids can roll or throw it around.
. rolling.4. stir or whisk. Shake the large can vigorously for about 10 minutes. 5. but make sure the cans are sealed well and do it outside. or throwing until ice cream is formed. just in case. Continue shaking. If you see ice crystals forming. Check the small to see if the mixture has turned into ice cream yet.
Shake. 7. o When you pour the ice cream out. Close the lid by hand. Open the ice cream end with the plastic wrench that comes with the ball. Check the ice end. 5.
. This can only be done with a commercial product that mixes ice cream within a specially made ball with two chambers. 2. o You'll probably need at least 10 ice trays' worth of ice. stirring the ice cream might be difficult. roll. these may be very difficult to clean later on. Pour the ice cream mixture into the end with a metal cylinder. Close the lid by hand. o The ice cream tends to be "soupy" in the middle and solid along the edges. You might need crushed ice. Shake. The ball will probably be heavier than you expect. and pass the ball around for 10-15 minutes. 8. 6. o Standard ice cubes may not fit. or eat the ice cream as is. Open the lid with the plastic wrench. o Since the chamber is narrow and deep. be careful that it doesn't spill into the raised decorative ledges and tight crevices.5cm) at the top for expansion and close by hand. Check the ice cream. use the wooden handle of a spoon or spatula. 3. Scrape the sides of the cylinder with a plastic or wooden spoon (metal will damage the cylinder). Pour out any water and add more ice and up to 1/3 cup of rock salt. especially if you use chocolate chips. Repeat the above steps as needed. 4. Leave an inch (2. If necessary. and pass the ball around for 5-10 minutes. roll. Fill the ice end with with ice and 1/2 cup of rock salt (3/4 cup if using the larger size ball) and close by hand.Ball Method
Serve with a drizzling amount of pandan infused cream on the side. Discard pandan leaves and add sugar to the infused water. Mix well until sugar is completely dissolved. combine and mix well pandan syrup and cream. Place 4 mini scoops of mango ice cream on top of ampaw.
DOUBLE STRAWBERRY FROST Ingredient Volume 2 cup Fresh Strawberries 1 tbsp powdered sugar 2 tbsp balsamic vinegar Magnolia Strawberry Ice 4 scoop cream fresh mint for garnish
. Top again with ampaw then cover completely with aluminum foil. Chill if desired. place pandan leaves into a pot with 2 cups water. Sprinkle dried mango bits on top of ice cream. Set aside and let cool. Freeze over night. In a separate bowl. Transfer in a squeeze bottle and set aside. Spread mango jam on top of ampaw. washed water sugar all-purpose cream Best Fruit Mango Jam crispy ampaw Magnolia Mango Ice cream dried mango
Procedure To make the pandan cream. Let boil over high heat until color and flavor of the pandan infuses into the water.MAGNOLIA ICE CREAM AMPAW AT MANGGA Ingredient Garnish 1 2 2 1 1 2 4 2 bundle cup cup cup tbsp square small scoop tbsp Volume fresh pandan leaves.
popularly known as “dirty ice-cream”. Place strawberries in a medium size bowl. is already part of our culture. His ringing hand bell is music to the ears of most children. Add powdered sugar and balsamic vinegar. Add a few thousand pesos more to produce the quantity for commercial consumption. A loose change for running errands for my relative can afford me to buy 2 scoops of ice-cream on top of sweet crunchy “apa”. Serve immediately. Garnish with remaining strawberries and mint.
1/2 gallon powdered milk 1-1/2 gallon coconut milk 1/3 gallon evaporated milk 2 kilo sugar 1/3 kilo corn starch
. This is one of my rewards after pulling grandma’s gray hair. Divide strawberries in to four margarita or cocktail glasses. Here’s the recipe that will cost you a few hundred pesos to produce a decent home-made icecream. Toss until everything is well incorporated. Sorbetes has been a big part of my childhood years.Procedure Slice strawberries into quarters. Place a scoop of Magnolia Strawberry ice cream on top of each strawberry slices. Old books and literature depicts this two-wheeled colorful ice cream cart pushed by old fellow. Set aside and let sit in the refrigerator for at least 30 minutes. (reserve some for topping).
Put lots of crushed ice and salt between the container.1. The ice-cream will get hard in 20 minutes. 5. cheese. Put into freezer for half an hour or until half-frozen. coffee. You can use dry ice as an alternative. Apa (ice-cream cones) : You can buy them from grocery stores in different sizes. etc. Set aside to cool. 6. 2. ube. Cover. nuts. 7. cashew and others. Transfer it in round stainless container. Mix all ingredients using mixer (or egg beater) until the consistency is foamy. 4. put it in wooden push cart. Let boil for 15 minutes to kill any microbes or bacteria. Remove from freezer and mix again (with big wooden spon or egg beater) until the consistency becomes a thick mass. Put desired flavoring (artificial flavors): vanilla. Pour in a stainless steel pan or boiler. macapuno. chocolate. lemon or kalamansi (can be obtain from peels). 3.
. You can also use real fruit flavors like mango.