Need help with Ingredients on making ice cream for chemistry class?

i'm suppose to bring the following to class





vanilla extract


cream








I'm not even sure what type of cream i should use for making ice cream since i've never made it before.Need help with Ingredients on making ice cream for chemistry class?
Go to the dairy case. Near the smaller containers of milk shoudl be things like buttermilk, half-and-half, and cream. Usually the label says ';heavy whipping cream';, ';heavy cream';, or ';whipping cream.'; Any of these will do.





Vanilla extract is a liquid in a little box on the spice aisle.Need help with Ingredients on making ice cream for chemistry class?
you need the following:


1/2 cup milk(vitamin D)


1 tablespoon of sugar


1/4 teaspoon of vanilla extract or chocolate syrup


lots of ice


rock salt


can be purchased in nearly any grocery store


may be labeled as ';cubed sodium chloride';


or regular table salt








Mix sugar, milk or half %26amp; half, and flavoring in a bowl, then seal it in a quart-sized plastic bag.








Take roughly two quarts of ice (crushed if possible) and place it into the gallon-sized bag with rock salt. Ideally, the gallon bag will be roughly half full with the ice and salt mixture.





Place the sealed quart-sized bag with the ingredients into the gallon-sized bag. Make sure the bags stay sealed! Do not allow the contents to mix at any time. If the bags don't seal sufficiently, use duct tape to seal the top of both bags to ensure they don't open during shaking





Gently agitate, massage, and shake the bags for about ten to fifteen minutes. In this amount of time the contents of the quart (smaller) bag should start to turn into solid ice cream.


As you agitate the two bags, it is important that you are mixing the contents of the inner bag, but you don鈥檛 want to be so aggressive that you burst the inner bag or cut it on the ice (double-bagging should prevent this).





If your hands get uncomfortably cold, use a towel or an old t-shirt to hold the bags as you massage them; they will be quite cold and might become slippery with accumulated condensation. Consider using gloves or massaging while holding onto the top seal if a towel or similar cloth is not available.








Remove the small bag from the large bag. Scoop the ice cream from it and enjoy!














Pot-Freezer Method














This is how ice cream was typically made before modern refrigeration, using ice cut from lakes and ponds. Hand-cranked ice cream machines are a variation of the sorbtierre (a covered pail with a handle attached to the lid) which is a French adaptation of the pot-freezer method.


Put the ice cream ingredients in a bowl.


Put the bowl in a tub filled with ice and salt. Make sure the ice and salt mixture doesn't spill over the edges or into the bowl.





Mix the ingredients of the bowl vigorously. The salty ice water will absorb heat from the mixture, bringing it below the freezing point of water and turning the mixture into ice cream.[1] It's important to mix as thoroughly as you can to prevent the formation of ice crystals. If you can, use a whisk or better yet, a hand-held mixer.











Freezer Method[2]


This method works best with a custard-based recipe, 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.





Pour the ice cream mixture into a deep baking dish, or bowl made of plastic, stainless steel or something durable in the freezer.


Put it in the freezer for 45 minutes.


Check the mixture. When it starts to freeze at the edges, take it out and stir it vigorously with a spatula or whisk until all the ice crystals are broken up. If you can, use a whisk or a hand-held mixer.


Check and stir every 30 minutes until the mixture turns into ice cream. This might take 2-3 hours.











Coffee Can Method


This is very similar to the bag method, except instead of using two bags, you use two coffee cans, one bigger than the other.





Put the ice cream mixture in the smaller coffee can. Seal tightly.


Put the smaller coffee can in the big coffee can along with ice and rock salt. Seal the large can tightly.


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. Continue shaking, rolling, or throwing until ice cream is formed.











Ball Method[3]


This can only be done with a commercial product that mixes ice cream within a specially made ball with two chambers.





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.


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.





Shake, roll, and pass the ball around for 10-15 minutes. The ball will probably be heavier than you expect.


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 scrape 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.


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.


Shake, roll
whipping cream
you need whipping cream,milk,vanilla and sugar.