Ice Cream Without Ice Cream Maker - Ice Cream in a Bag with Ice and Salt
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Ice Cream in a Bag Without an Ice Cream Maker and Without a Freezer! Ice Cream in a Bag, prepared by adding salt to the ice! http://www.my-personaltrainer.it/Tv/R... Ingredients Recipe For the cream ice cream 60 ml of fresh cream 190 ml of pasteurized whole milk Vanilla essence 50 g of icing sugar For the refrigeration mixture 300 g of ice 100 g of coarse salt Preparation Ice Cream in a Bag - Cream Ice Cream prepared with Ice and Salt Without an Ice Cream Maker 1. First, prepare the mixture. Pour the milk, cream, vanilla flavoring and icing sugar into a small, resealable freezer bag. 2. Close the bag with the zip, taking care to eliminate excess air. Mix the contents by shaking the bag. Did you know that… You can use any type of mixture to prepare “ice cream in a bag”. Usually, more sophisticated ingredients are also used (e.g. dextrose, inulin) and the mixture must first be pasteurized and then left to cool: in this case, we suggest using icing sugar (immediately soluble in liquids) and avoiding the pasteurization and resting steps. 3. Prepare the refrigerated mixture. In the larger bag, collect the ice and add the salt. Place the small bag (with the mixture) in the larger bag: the ice must completely envelop the smaller bag. Zip the larger bag shut. Wearing oven gloves or wrapping your hands in a dish towel, shake the two bags vigorously for at least 10 minutes. The chemical explanation When mixed, ice and salt form a mixture called “eutectic” in which a physical-chemical reaction occurs: the salt liquefies the ice, gradually forming a liquid phase whose temperature is lower than that of the individual components. How does this reaction translate? To allow the salt to transform the ice into water (melting), the system requires heat from the environment: for this reason, the ice continues to melt until it reaches a temperature of -21°C (this is called “eutectic temperature, or a mixture of substances in which the melting point is lower than that of the individual substances that constitute it”). When the ice has completely transformed into water, the temperature begins to rise until it reaches room temperature. 4. At the end of 10 minutes, the mixture should have solidified: if this is not the case, make another refrigeration mixture with more ice and salt. 5. Divide the ice cream into portions and serve immediately. ************ Follow Alice's Video Recipes on MypersonaltrainerTv: http://www.my-personaltrainer.it/Tv/R... Follow Alice's Recipes on Facebook: / ricettedialice
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