- 1). Dump the bag of ice into a clean plugged sink or large tub.
- 2). Add the salt to the ice and use a garden trowel or large wood spoon to mix them together.
- 3). Pour the half and half, white sugar and real vanilla extract into a mixing bowl and stir with a whisk to dissolve the sugar. This basic vanilla ice cream mix can easily be doubled or tripled in these proportions for larger hand crank ice cream makers.
- 4). Scoop ice and salt from the tub and into the cavity surrounding the center cylinder. Pack the mix in tightly with the trowel or wood spoon until there is only about an inch of space left at the top. Let the entire ice cream maker, including the center cylinder, get cold for five minutes before continuing.
- 5). Pour the vanilla ice cream mixture into the machines center cylinder and cover with the lid. The cylinder should be filled to between half and three quarters full. Covering the area under and around the hand cranked ice cream machine with an old blanket or mat will protect the ground from messy spills.
- 6). Wait two minutes once the cylinder had been filled before lowering in the dasher to begin churning. This gives time for the mixture to cool and begin to thicken.
- 7). Connect the hand crank and turn it slowly for the first 10 minutes, keeping a steady pace.
- 8). Speed up the hand cranking a little as you feel the resistance of the ice cream beginning to thicken. This is a good time to call out to a family member or friend to continue the cranking.
- 9). Lift the lid to check the consistency of the homemade frozen dessert after approximately 20 to 25 minutes total of hand cranking.
- 10
Scoop out the homemade ice cream with the spatula to serve it fresh to your guests. You can also place into into a freezer safe bowl and cover it with plastic wrap to put in the freezer until it becomes more firm.
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