Time-consuming and costly, the old-fashioned way was to place the ingredients into a thin drum, which was then sunk into a larger container which held a mixture of ice and salt. Although water
Instructions. In the quart size zipper bag, mix together the heavy whipping cream, sugar, and vanilla extract. Remove the excess air and zip closed. Place the ice in the gallon size zipper bag and add the salt. Put the small bag inside the large one and shake it, smashing and rolling the ingredients together, for 7-10 minutes.
Shake to combine. Place the bag with the ice cream mixture into the gallon-sized ice bag, making sure that the ice is formed around the ice cream mixture bag. Close the top of the bag with the ice in it. Shake the bag for 5-10 minutes, until the mixture has thickened into ice cream. Serve immediately.
Instructions. Place the 1 stick unsalted butter for the cake in the bowl of a stand mixer and let it sit out at room temperature while you freeze the ice cream center. (Alternatively, use an electric hand mixer and large bowl.) Freeze the ice cream center: Coat a 3-quart glass or metal mixing bowl with cooking spray. Pour the ice cream into a shallow, freezer-safe container, preferably metal. Place the ice cream into the freezer. Stir the ice cream with a whisk or spatula every 30 minutes until it is frozen, about 2 to 3 hours. Be sure to pull the ice cream away from the edges of the container and to break up any ice crystals. 6. ltgr5h. 324 304 295 102 382 305 366 277 480