On Tue, Mar 9, 2010 at 4:34 PM, Max Wellhouse <dimwittedmoose@cfu.net>wrote: > Actually, optimum freezing temps for ice cream making are between 8 > and 12 degrees F.and the slower you bring down the temperature to > that point the less "icy" the product will be. A 23% salt solution > can theoretically get down to -4F under ideal conditions, but who's > going to get that scientific about it anyway. Spoken from experience > as our church used to make 90 gallons of home made ice cream for > their annual ice cream social. 5 6 qt. White Mountain machines > going full blast for the better part of 3 days in July. > > Gonna miss that stuff, but my7 ateries won't.... > because it's still there? :) mike > > DM&FS > > > At 08:12 PM 3/8/2010, Kim Brennan wrote: > >> 32F (the temperature of your encapsulating ice) won't keep the ice >> cream very frozen. >> >> A better method is to use a bag of ice cubes and salt to help lower >> the temperature (should get to about 20F this way). >> >> >> The best way is to get some dry ice. And use that around the ice cream. >> >> >> On Mar 8, 2010, at 8:58 PM, Richard Koerner wrote: >> >> > Just had a brainstorm....what if I got a small 2 serving little plastic >> > container, packed it with ice cream, put that container in bigger >> > container, filled that with water, and froze the whole thing so >> as to encapsulate the inner container in a thick layer of ice (say >> about 1 inch thick or so)? >> > >> > Good enough for the first night out when packed in the >> cooler? (My Vanagon has no refrigerator, just a plastic Coleman >> ice chest...which meets all my needs.) Seems like it should work just >> fine. >> > >> > Just wondering if anybody has tried such a thing, or has any >> tips. And to inspire others. (Going to Anza Borrego Desert park >> (southern California) this weekend for the spring wildflowers, >> daytime temps 76 F, nighttime temps 50 F, new moon coming, lots of >> stars to watch) >> > >> > Rich >> > San Diego >> > |
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