HoN3YL3MoN @ Culinology ®: Ice- cream maker

What we need to make our own ice-cream maker ?!?!?!

Yes! make an ice-cream maker!

When our lecturer inform us that
our assignment is to make an ice-cream maker,
what my first thought of ice-cream maker is those big big complex ice-cream machine.
Oh man ! I'm not here to study engineering.

But after we knew the concept behind the ice-cream maker.
It is easy to make your own ice-cream maker.
First this are our recipes.
(You can just ask Google for you favorite ice-cream recipes)

And the most important is ice and a bag of salt

For the ice-cream maker we have to ideas, we thinks both works, so we made both.

Ice-cream maker 1

1. A small metal container

* To hold the ice-cream mixture.

* Better to choose a metal because the mixture can cool faster as the metal transfer heat fast.

# The container we choose is fine.

2. A big plastic container

* To hold the small container and ice.
* The big container needs to be large enough to fit in the small container and a lot of ice.
# The container we choose is unsatisfactory as the container wall is too thin the heat outside can easily get in and cause the ice melt faster.

3. Towel / cloth
* Big enough to cover the whole big container, this is to keep the container cool, and prevent heat transfer from outside.

Procedure
Pour the mixture into the small container and close the container to prevent the ice water get in. Next put the small container into the big container and fully fill with ice cubes and add big amount of salt, close the big container and wrap it with the towel or cloth. And start to shake for at least 10 mins.

Ice add salt

Advantage: Can easily get the materials, and can make big amount of ice-cream at once.
Disadvantage: The whole stuff is big and heavy.

RESULT

Ice-cream maker 2

1. Strip type plastic bag
*To hold the ice-cream mixture
2. An insulating bottle
* To hold the plastic bag and ice
* To prevent heat transfer from outside.

Procedure
Pour the mixture into the plastic bag and tie a knot, you can make more than one if you container fits. Put the plastic bag in to the insulating bottle, close tight, and shake the for at least 10 mins.

Advantage: Small and handy, can make large amount if the container big enough, cool faster
Disadvantage: -

RESULT (After decoration)

Science behind the ice-cream and ice-cream maker.

Strawberry, chocolate,oreo ice-cream

Ice-cream is a dessert made by dairy product such as milk and cream, and added some sugar and flavoring to improve the taste. It is an emulsion of air, water, and fats. Adding egg yolk is because it work as an emulsifier to hold air, water, and fats and improve the texture to make the ice-cream more soft. Therefore other ingredients such as sugar and vanilla extract were added are to make the ice-cream have sweeter, better taste.

Other then emulsifier, to make the air, water, and fats to combine and makes the ice-cream has the soft texture, we need to shake or keep mixing while freezing the mixture. It is very important in making ice-cream, if you put a container of the ice-cream mixture in the freezer, you'll only get a block if frozen liquid, not the soft. So that is why we need ice-cream maker.

For homemade ice-cream maker, we need add salt into ice is because slow down the ice melt and also to lower down the temperature, so it absorb the heat out from the ice-cream mixture faster, causing it to freeze quicker. The quicker the mixture freeze, smaller and lesser the ice crystals produce and a softer ice-cream texture.

"Liquid nitrogen and dry ice can also be used to make ice cream as they also produce a quick freezing action. The popular mall treat, Dippin Dots, is small balls of ice cream that is created using liquid nitrogen to freeze small droplets of ice cream."

Homemade ice-cream vs Commercial ice-cream

Homemade ice-cream will melt faster than commercial ice-cream, as stabilizer add in commercial ice-cream. While commercial ice-cream also have softer texture, because the have better ice-cream maker that can freeze faster. But homemade ice-cream is more creamy while commercial ice-cream is not. This is because to lower the cost, commercial ice-cream use lesser milk and cream but more water, homemade ice-cream has milk and whipping cream.