Would you please tell me the measurements of the salt, milk and sugar? I really want to make this but I am not sure if it's 6 tsp of salt, 2 tsp of sugar and 1 tsp of milk. Again, would you tell me the measurements to the salt, milk and sugar, please?
A small adjustment to this project was brilliant for making a small serving of mint gelato without hauling out the ice cream maker. Thanks!
To anyone having a freezing problem: If it isn't freezing you don't have enough salt in the brine (aka the ice-salt mix). The salt lets the brine get to temperatures below freezing. More salt = colder brine. Add a some more ice (because it's probably mostly melted by the time you realize it's not freezing) and maybe 1/8C more salt. Usually people use rock salt for ice cream, but if you use table salt you need more than if you're using rock salt. Just be careful - if you add too much salt your ice cream will have large ice crystals in it and be grainy.
Okay, I answered my own questions!
-Add one/fourth tablespoon vanilla extract
-Freeze after majority of it is firm ice cream so the ingredients don't clump.
I have a couple of questions:
-How much vanilla? I only have vanilla extract, it'd be helpful to know the measurement.
-Can I just put the bag(s) in the freezer?
Ooh! This brings back memories. We did this in science class for a treat once. I remember all of us were happily eating icecream while one group of boys couldn't get theirs to work. And then they complained their mixture tasted too salty... They had put the salt in the icecream mixture instead of the ice! Fun times!
Excellent! This brings back memories of elementary school where we'd do the same with small and large coffee cans and roll them back and forth on the sidewalk between 2 kids. And for the really young ones that didn't like getting their hands cold, you'd put the can on a large towel and have them take turns lifting their end of it to sort of see saw the can back and forth.
great idea. thanx for the how to. this was soo delicious. What made it even better is the vanilla my brother brot back from Mexico. I guess i can say that it had a little culture to it.
(i still did eat it
i used 1/2 cup of milk and 2 tbsp sugar+cocoa
about 24 ice cubes and 6 tbsp of salt.
what does 6.0 salt means? 6 cups? 6 tbs? 6 ts? cant really get the measurements of the ingredients.. hope you guys will help me..
(T.T)
To anyone having a freezing problem: If it isn't freezing you don't have enough salt in the brine (aka the ice-salt mix). The salt lets the brine get to temperatures below freezing. More salt = colder brine. Add a some more ice (because it's probably mostly melted by the time you realize it's not freezing) and maybe 1/8C more salt. Usually people use rock salt for ice cream, but if you use table salt you need more than if you're using rock salt. Just be careful - if you add too much salt your ice cream will have large ice crystals in it and be grainy.
i will try again...
we LOVE it!!! Thanks
-Add one/fourth tablespoon vanilla extract
-Freeze after majority of it is firm ice cream so the ingredients don't clump.
-How much vanilla? I only have vanilla extract, it'd be helpful to know the measurement.
-Can I just put the bag(s) in the freezer?
but it just says 1 vanilla..
one what? of vanilla what?
tablespoon? extract?
I'm thrown a little off x(
i'm shaking and shaking and its still liquid and not firm....
In like 3rd grade theyd showd us how to do this
its great
xx
is this furr real? =)