how is ice cream made? (part 2)

Freezer Method

1. 1
   This method works best with a custard-based recipe that incorporates eggs, because the result will be much smoother. Since it involves a good bit of waiting, however, it may not be the most immediately gratifying for kids.^[2]
   
   
   
   
2. 2
   Pour the ice cream mixture into a deep baking dish, or bowl made of plastic, stainless steel or something durable in the freezer.
   
   
   
   
3. 3
   Put it in the freezer for 30 minutes.
   
   
   
   
4. 4
   Check the mixture. When it starts to freeze at the edges, take it out and stir it vigorously with a spatula until all the ice crystals are broken up. If you can, use a whisk or a hand-held mixer.
   
   
   
   
5. 5
   Check and stir every 30 minutes until the mixture turns into ice cream. This might take 2-3 hours.
   
   
   
   
   

Coffee Can Method

1. 1
   This is very similar to the bag method, except instead of using two bags, you use two coffee cans, one bigger than the other.
   
   
   
   
2. 2
   Put the ice cream mixture in the smaller coffee can. Seal tightly.
   
   
   
   
3. 3
   Put the smaller coffee can in the big coffee can along with ice and rock salt. Seal the large can tightly.
   
   
   
   
4. 4
   Shake the large can vigorously for about 10 minutes. Kids can roll or throw it around, but make sure the cans are sealed well and do it outside, just in case. Check the small to see if the mixture has turned into ice cream yet. If you see ice crystals forming, stir or whisk.
5. 5
   Continue shaking, rolling, or throwing until ice cream is formed.
   
   
   
   

   
   

   Ball Method

   1. 1
      This can only be done with a commercial product that mixes ice cream within a specially made ball with two chambers.^[3]
   2. 2
      Fill the ice end with with ice and 1/2 cup of rock salt (3/4 cup if using the larger size ball) and close by hand.
      
      
      • Standard ice cubes may not fit. You might need crushed ice.
      • You'll probably need at least 10 ice trays' worth of ice.
   3. 3
      Pour the ice cream mixture into the end with a metal cylinder. Leave an inch (2.5cm) at the top for expansion and close by hand.
   4. 4
      Shake, roll, and pass the ball around for 10-15 minutes. The ball will probably be heavier than you expect.
   5. 5
      Open the ice cream end with the plastic wrench that comes with the ball. Scrape the sides of the cylinder with a plastic or wooden spoon (metal will damage the cylinder). Close the lid by hand.
      
      
      • Since the chamber is narrow and deep, stirring the ice cream might be difficult. If necessary, use the wooden handle of a spoon or spatula.
   6. 6
      Check the ice end. Open the lid with the plastic wrench. Pour out any water and add more ice and up to 1/3 cup of rock salt. Close the lid by hand.
   7. 7
      Shake, roll, and pass the ball around for 5-10 minutes.
   8. 8
      Check the ice cream. Repeat the above steps as needed, or eat the ice cream as is.
      
      
      • When you pour the ice cream out, be careful that it doesn't spill into the raised decorative ledges and tight crevices; these may be very difficult to clean later on, especially if you use chocolate chips.
      • The ice cream tends to be "soupy" in the middle and solid along the edges.