During this summer, my daughter had to make homemade ice cream as one of her summer science experiments. I tried making ice cream several times in the past with my daughter, but it never really worked. We would just stare at the white blob together and pour the sweet milk (sadly not a vanilla shake) into a cup. This time, her teacher provided us with a video and it actually worked this time!
Homemade Maple Syrup Ice Cream PREP TIME 5 MIN COOK TIME 10 MIN TOTAL 15 MIN
1/2 cup of heavy whipping cream
2/3 cup of milk
2-3 teaspoons of maple syrup (or honey)
Things you will need
1 small storage bag
1 large storage bag
4 cups of ice
3-4 tablespoons of salt
1. Pour 1/2 cup of heavy whipping cream, 2/3 cup of milk, and 2-3 teaspoons of maple syrup into the small storage bag.
2. Remove all the air from the storage bag and seal tightly. (Closing the bag properly will save you from spilling all your ice cream or salty ice cream!) And mix well!
3. Now pour 4 cups of ice and 3-4 tablespoons of salt into the large storage bag.
4. Put your small storage bag with ice cream into the large storage bag filled with ice with salt.
5. Shake, shake, and shake! (I mean rigorously but also without destroying the small storage bag.) 6. Check your ice cream. Add ice and salt into the large storage bag, if your ice cream is still liquid. If your ice cream is ready, go ahead and serve!
From my experience, using lots of ice and additional salt (plus a little more heavy whipping cream) is the success to make delicious ice cream! And try honey instead of maple syrup – my kids loved them both! I hope you will enjoy making ice cream as well, and please follow me on my Instagram account @byasamihasegawa for more tips and more.