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Cake and Ice cream

White KB

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Here is how to bake a chocolate cake (sourced from wikihow, long as heck):
Had to take out some of the pics, it wasn't under 20
Had to take out one more, it apparently still wasn't under 20 (Why did I do this?)

Ingredients


Basic Chocolate Cake

  • 1 cup unsweetened cocoa powder
  • 2 ½ cups all-purpose flour
  • 2 cups sugar
  • 1 ½ teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 3 large eggs, at room temperature
  • ¾ cup vegetable oil
  • ½ cup sour cream
  • 2 teaspoons vanilla extract


Moist & Fluffy Chocolate Cake

  • 2 cups all-purpose flour, sifted
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 2 teaspoons baking soda
  • ¾ cup unsweetened cocoa powder
  • 2 cups sugar
  • 1 cup hot coffee
  • 1 cup canola oil
  • 1 cup buttermilk
  • 2 eggs
  • 1 teaspoon vanilla extract


Eggless Chocolate Cake

  • 4½ cups all-purpose flour, sifted
  • 3 cups white sugar
  • 1 cup unsweetened cocoa powder
  • 1 cup vegetable oil
  • 3 cups water
  • 3 teaspoons baking soda
  • ½ teaspoon salt
  • 3 tablespoons vanilla extract


Milkless Chocolate Cake

  • ⅔ cup soy milk or almond milk
  • 1 teaspoon cider vinegar
  • 1¾ cups all-purpose flour, sifted
  • 2 cups white sugar
  • ¾ cup unsweetened cocoa powder
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 2 eggs
  • 1 cup strong brewed coffee
  • ½ cup dairy-free sour cream
  • ½ cup vegetable oil
  • 1 teaspoon vanilla extract


Gluten-Free Chocolate Cake

  • 1 ½ cups gluten-free flour
  • ½ cup cocoa powder
  • 1 cup sugar
  • ½ teaspoon salt
  • 2 teaspoons baking soda
  • ¾ teaspoon xanthan gum
  • 5 tablespoons cooking oil
  • 1 tablespoon vinegar
  • 1 teaspoon pure vanilla extract
  • 1 egg
  • 1 cup water


Vegan Chocolate Cake

  • 1½ cups all-purpose flour or rice flour
  • 1 cup white sugar
  • ¼ cup cocoa powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ⅓ cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1 teaspoon distilled white vinegar
  • 1 cup water


Method 1
Basic Chocolate Cake


  1. 1
    Sift the dry ingredients together. The dry ingredients are the flour, cocoa powder, sugar, baking powder, baking soda, and salt. Place all the dry ingredients in a sifter and shake it back and forth over a bowl to eliminate the clumps.


  2. 2
    Stir in the liquid ingredients and mix well. These are the eggs, vegetable oil, sour cream, and vanilla extract. Some people like to add these ingredients individually, but others stir them together in a second bowl and before adding them to the dry ingredients.


  3. 3
    Grease and flour an 8 inch round pan. Slowly pour the cake batter in. Make sure to get every bit of the batter into the pan.


  4. 4
    Bake at 350 °F (177 °C) for 30 minutes.


  5. 5
    Let the cake cool for five minutes.


  6. 6
    Wait until the cake is completely cool. Then you may frost or decorate as desired. Enjoy!




Score
0 / 5


Method 1 Quiz

How should you add the liquid ingredients to the dry ingredients?


Mix the liquid ingredients together first.

Add liquid ingredients one by one.

All of the above.



Method 2
Moist & Fluffy Chocolate Cake


  1. 1
    Prepare to make the cake. Preheat the oven to 325° Fahrenheit or 162° Celsius. Grease and flour two 9-inch round baking pans.


  2. 2
    Mix the dry ingredients. In a large bowl, combine the flour, salt, baking powder, baking soda, cocoa powder, and sugar. Mix until the dry ingredients are properly folded in.


  3. 3
    Add the coffee, oil, and buttermilk. Pour in the hot coffee, canola oil, and buttermilk into the dry ingredients. Mix using a whisk or hand blender, until the ingredients resemble a light brown cake batter.


  4. 4
    Add the eggs and vanilla. Crack in the eggs and pour in the vanilla extract into the cake batter. Mix one last time until there are no more flour streaks and the chocolate cake batter is slightly thick.


  5. 5
    Pour batter into the cake pans. Using a rubber spatula, scrape the cake batter into both of the cake pans. Remove any leftover batter by scraping the edges of the bowl.


  6. 6
    Bake the cake. Place both cake pans in the oven to bake. Have the cake bake for about an hour, until the cake rises and is fluffy. Check to see if the cake is ready by sticking a small knife in the middle. If it comes out clean, it is fully baked.


  7. 7
    Let the cake cool. Remove both pans from the oven and have the cakes cool on a wire rack for about ten minutes. Leave them until they are cool enough to touch.


  8. 8
    Frost and decorate. Consider stacking both cakes to make a two-layer chocolate cake. Frost with chocolate buttercream frosting and/or decorate with any desired toppings such as berries, powdered sugar, coconut flakes, and sprinkles

  9. https://www.wikihow.com/Make-a-Chocolate-Cake#/Image:Make-a-Chocolate-Cake-Step-15-Version-2.jpg
    9
    Serve and enjoy! Slice the chocolate cake and serve on a serving plate. Enjoy!




Method 3
Eggless Chocolate Cake

  1. https://www.wikihow.com/Make-a-Chocolate-Cake#/Image:Make-a-Chocolate-Cake-Step-16.jpg
    1
    Prepare to make the cake. Preheat oven to 350° degrees Fahrenheit or 176° Celsius. Grease and flour a 9x13-inch cake pan.

  2. https://www.wikihow.com/Make-a-Chocolate-Cake#/Image:Make-a-Chocolate-Cake-Step-17.jpg
    2
    Sift the dry ingredients except the sugar. In a large bowl, sift the flour, unsweetened cocoa powder, and baking soda with a whisk. Mix until properly combined.

  3. https://www.wikihow.com/Make-a-Chocolate-Cake#/Image:Make-a-Chocolate-Cake-Step-18.jpg
    3
    Add the sugar. Carefully pour in the sugar into the dry ingredients. Mix again with the whisk until the sugar combines in with the dry ingredients.

  4. https://www.wikihow.com/Make-a-Chocolate-Cake#/Image:Make-a-Chocolate-Cake-Step-19.jpg
    4
    Fold in the wet ingredients. Pour in the vegetable oil, water, and vanilla extract into the dry ingredients. Stir with a whisk or a hand blender until the cake batter forms and there are no more flour streaks.

  5. https://www.wikihow.com/Make-a-Chocolate-Cake#/Image:Make-a-Chocolate-Cake-Step-20.jpg
    5
    Pour the batter into the pan. Using a rubber spatula, scrape the cake batter into both of the cake pans. Remove any leftover batter by scraping the edges of the bowl.

  6. https://www.wikihow.com/Make-a-Chocolate-Cake#/Image:Make-a-Chocolate-Cake-Step-21.jpg
    6
    Bake the cake. Place the cake pan in the oven to bake. Have the cake bake for about an hour, until the cake rises and is fluffy.

  7. https://www.wikihow.com/Make-a-Chocolate-Cake#/Image:Make-a-Chocolate-Cake-Step-22.jpg
    7
    Let the cake cool. Remove the pan from the oven and have the cake cool on a wire rack for about ten minutes. Leave the cake until it is cool enough to touch.

  8. https://www.wikihow.com/Make-a-Chocolate-Cake#/Image:Make-a-Chocolate-Cake-Step-23-Version-2.jpg
    8
    Frost and decorate. Frost with chocolate chocolate buttercream frosting and/or decorate with any desired toppings such as berries, powdered sugar, coconut flakes, and sprinkles.

  9. https://www.wikihow.com/Make-a-Chocolate-Cake#/Image:Make-a-Chocolate-Cake-Step-24.jpg
    9
    Serve and enjoy! Slice the chocolate cake and serve on a serving plate. Enjoy!


Score
0 / 5


Method 3 Quiz

What is the biggest difference between a traditional chocolate cake and an eggless chocolate cake, other than the eggs?


An eggless cake bakes longer.

A basic chocolate cake bakes longer.

An eggless cake won't be fluffy.

A basic chocolate cake doesn't need to cool before you frost it.



Method 4
Milkless Chocolate Cake

  1. https://www.wikihow.com/Make-a-Chocolate-Cake#/Image:Make-a-Chocolate-Cake-Step-25.jpg
    1
    Prepare to make the cake. Preheat oven to 350° degrees Fahrenheit or 176° Celsius. Grease and flour two 9-inch cake pans.

  2. https://www.wikihow.com/Make-a-Chocolate-Cake#/Image:Make-a-Chocolate-Cake-Step-26.jpg
    2
    Combine the dry ingredients. In a large bowl, mix the flour, sugar, cocoa powder, baking soda, baking powder, and salt. Mix the ingredients with a whisk and then form a well in the middle of the bowl.

  3. https://www.wikihow.com/Make-a-Chocolate-Cake#/Image:Make-a-Chocolate-Cake-Step-27.jpg
    3
    Add the wet ingredients. Pour in the soy or almond milk, vinegar, eggs, brewed coffee, and dairy-free sour cream into the well. Use a blender to mix for about two minutes until the cake batter forms and there are no more flour streaks.

  4. https://www.wikihow.com/Make-a-Chocolate-Cake#/Image:Make-a-Chocolate-Cake-Step-28.jpg
    4
    Pour batter into cake pans. Using a rubber spatula, scrape the cake batter into both of the cake pans. Remove any leftover batter by scraping the edges of the bowl.

  5. https://www.wikihow.com/Make-a-Chocolate-Cake#/Image:Make-a-Chocolate-Cake-Step-29.jpg
    5
    Bake the cake. Place both cake pans in the oven to bake. Have the cake bake for about 30-40 minutes, until the cake rises and is fluffy.

  6. https://www.wikihow.com/Make-a-Chocolate-Cake#/Image:Make-a-Chocolate-Cake-Step-30.jpg
    6
    Let the cake cool. Remove both pans from the oven and have the cakes cool for about twenty minutes on a wire rack. Leave both cakes until they are cool enough to touch.

  7. https://www.wikihow.com/Make-a-Chocolate-Cake#/Image:Make-a-Chocolate-Cake-Step-31.jpg
    7
    Frost and decorate. Consider stacking both cakes to make a two-layer chocolate cake. Frost with chocolate buttercream frosting and/or decorate with any desired toppings such as berries, powdered sugar, coconut flakes, and sprinkles

  8. https://www.wikihow.com/Make-a-Chocolate-Cake#/Image:Make-a-Chocolate-Cake-Step-32.jpg
    8
    Serve and enjoy! Slice the chocolate cake and serve on a serving plate. Enjoy!


Score
0 / 5


Method 4 Quiz

True or False: Milkless chocolate cake takes longer to mix than basic chocolate cake.


True

False



Method 5
Gluten-Free Chocolate Cake

  1. https://www.wikihow.com/Make-a-Chocolate-Cake#/Image:Make-a-Chocolate-Cake-Step-33.jpg
    1
    Prepare to make the cake. Preheat oven to 350° degrees Fahrenheit or 176° Celsius. Grease and flour a 9-inch square pan.

  2. https://www.wikihow.com/Make-a-Chocolate-Cake#/Image:Make-a-Chocolate-Cake-Step-34.jpg
    2
    Combine the dry ingredients. In a large bowl, mix the gluten-free flour, cocoa powder, sugar, salt, and xanthan gum. Stir with a whisk until well-combined.

  3. https://www.wikihow.com/Make-a-Chocolate-Cake#/Image:Make-a-Chocolate-Cake-Step-35.jpg
    3
    Add the wet ingredients. Pour in the cooking oil, vinegar, vanilla extract, water, and egg. Mix well with the whisk or use a hand-mixer and blend until the cake batter forms and there are no more flour streaks.

  4. https://www.wikihow.com/Make-a-Chocolate-Cake#/Image:Make-a-Chocolate-Cake-Step-36.jpg
    4
    Pour the batter into the pan. Using a rubber spatula, scrape the cake batter into both of the cake pans. Remove any leftover batter by scraping the edges of the bowl.

  5. https://www.wikihow.com/Make-a-Chocolate-Cake#/Image:Make-a-Chocolate-Cake-Step-37.jpg
    5
    Bake the cake. Place the cake pan in the oven to bake. Have the cake bake for about 30-35 minutes, until the cake rises and is fluffy.

  6. https://www.wikihow.com/Make-a-Chocolate-Cake#/Image:Make-a-Chocolate-Cake-Step-38-Version-2.jpg
    6
    Let the cake cool. Remove the pan from the oven and have the cake cool on a wire rack for about ten minutes. Leave the cake until it is cool enough to touch.

  7. https://www.wikihow.com/Make-a-Chocolate-Cake#/Image:Make-a-Chocolate-Cake-Step-39.jpg
    7
    Frost and decorate. Frost with chocolate buttercream frosting and/or decorate with any desired toppings such as berries, powdered sugar, coconut flakes, and sprinkles.

  8. https://www.wikihow.com/Make-a-Chocolate-Cake#/Image:Make-a-Chocolate-Cake-Step-40.jpg
    8
    Serve and enjoy! Slice the chocolate cake and serve on a serving plate. Enjoy!


Score
0 / 5


Method 5 Quiz

When do you add the xantham gum to the gluten-free cake batter?


With the liquid ingredients.

At the very end, before it goes in the oven.

With the dry ingredients.

Only coat the pans with xantham gum, don't add it to the batter.



Method 6
Vegan Chocolate Cake


  1. 1
    Prepare to make the cake. Preheat oven to 350° degrees Fahrenheit or 176° Celsius. Grease and flour a 9x5-inch loaf pan.


  2. 2
    Combine the dry ingredients. In a large bowl, combine the flour, sugar, cocoa powder, baking soda, and salt. Mix using a whisk until the dry ingredients are well-combined.


  3. 3
    Add the wet ingredients. Pour in the vegetable oil, vanilla extract, white vinegar, and water. Stir using a whisk or blend using a hand blender, until the cake batter forms and there are no more flour streaks.


  4. 4
    Pour batter into cake pans. Using a rubber spatula, scrape the cake batter into both of the cake pans. Remove any leftover batter by scraping the edges of the bowl.


  5. 5
    Bake the cake. Place both cake pans in the oven to bake. Have the cake bake for about 45 minutes, until the cake rises and is fluffy.

  6. https://www.wikihow.com/Make-a-Chocolate-Cake#/Image:Make-a-Chocolate-Cake-Step-46-Version-2.jpg
    6
    Let the cake cool. Remove both pans from the oven and have the cakes cool for about twenty minutes on a wire rack. Leave both cakes until they are cool enough to touch.

  7. https://www.wikihow.com/Make-a-Chocolate-Cake#/Image:Make-a-Chocolate-Cake-Step-47-Version-2.jpg
    7
    Frost and decorate. Consider stacking both cakes to make a two-layer chocolate cake. Frost with chocolate buttercream frosting and/or decorate with any desired toppings such as berries, powdered sugar, coconut flakes, and sprinkles

  8. https://www.wikihow.com/Make-a-Chocolate-Cake#/Image:Make-a-Chocolate-Cake-Step-48.jpg
    8
    Serve and enjoy! Slice the chocolate cake and serve on a serving plate. Enjoy!
 

White KB

Premium Member
Joined
Oct 3, 2017
Messages
1,198
Location
Putting Runza on the map since 2022
WCA
2019BRUC01
SS Competition Results
YouTube
Visit Channel
Here's how to make ice cream?
Really, this is getting insane
Here it is:

Ingredients


Custard Ice Cream Base

  • 3 cups (710 ml) whole milk
  • 1 cup (200 g) sugar
  • 8 egg yolks
  • Pinch of salt
  • 1 teaspoon (5 ml) vanilla


No Churn Ice Cream

  • 14-ounce (396 g) can sweetened condensed milk
  • 2 teaspoons (10 ml) pure vanilla extract
  • Pinch of fine salt
  • 2 cups (473 ml) heavy cream, cold


Method 1
EditPreparing a Custard Ice Cream Base


  1. 1
    Simmer the milk. Pour 3 cups (710 ml) of whole milk into a medium pot and place it on the stove. Heat the milk on medium-high for about 5 minutes or until it comes to a simmer. Take it off the heat as soon as bubbles form on the surface, and allow it to cool.[1]
    • You can substitute heavy cream or a combination of whole milk and heavy cream if you prefer.
    • Be careful not to let the milk to boil over.
    • This recipe will make a basic vanilla ice cream base. If you want to create a specific ice cream flavor, you can add herbs such as lavender, coffee beans, or even chocolate into the milk to steep or melt into it.


  2. 2
    Combine the eggs, sugar, and salt. Add 8 egg yolks, 1 cup (200 g) of sugar, and a pinch of salt to a large bowl. Whisk the ingredients together until a thick paste forms.[2]

  3. 3
    Cool the milk and add it to the egg mixture. Once the milk has cooled to room temperature, which should take about 10 minutes, slowly pour it to the egg mixture in a steady stream. Stir the milk in gently until it is fully incorporated.[3]



  4. 4
    Transfer the mixture to a pot and cook it until it reaches 170°F (77°C). When the egg mixture and milk are fully combined, return it to the pot. Place it back on the stove over medium-low heat. Stir the mixture in an “S” shape so you can scrape the bottom of the pot, and allow it to cook until it reaches 170°F (77°C).[4]
    • Check the mixture’s temperature with a candy or deep fry thermometer.
    • You can also tell that the base has cooked enough when it is thick enough to cling to the back of your spoon.

  5. 5
    Strain the mixture over an ice bath and add vanilla. Place a wire mesh strainer over a bowl that’s set in a larger bowl filled with ice water. Pour the ice cream base through the strainer and into the smaller bowl to remove any lumps. Next, mix in 1 teaspoon (5 ml) of vanilla and stir well.[5]
    • You can substitute a fresh vanilla bean for the extract if you prefer. Cut the bean in half and scrape the seeds out to mix them into the base.


  6. 6
    Chill the mixture for a half hour. Once the ice cream base is fully mixed, cover the bowl with a piece of plastic wrap and leave it over the ice bath for 20-30 minutes. Alternatively, place it in the refrigerator, and chill it for 3 hours or overnight.[6]




Score
0 / 4


Method 1 Quiz

How can you tell when the egg and milk mixture has cooked enough?


When the mixture is simmering.

When it coats the back of your spoon.

When it is deep yellow in color.

When an “S” shape holds in the mixture for three seconds before reforming.



Method 2
EditMixing the Base with an Electric Ice Cream Maker

  1. 1
    Freeze the maker’s bowl overnight. The bowl that holds your ice cream base must be fully chilled so the cooling liquid inside it is frozen solid. Place it in your freezer until is completely frozen, which should take 10 to 22 hours.[7]
    • If you’re having a problem with the bowl getting freezer burn, wrap it in a plastic bag before putting it in the freezer.

  2. 2
    Set the bowl in the machine and insert the mixing arm. When the bowl is completely frozen, remove it from the freezer and place it inside the ice cream maker. Next, place the dasher, or mixing arm, in the bowl to ready it for churning.[8]
    • The bowl must be completely frozen. If it isn't, the ice cream base won't freeze fast enough, which will result in ice crystals.
    • How exactly you reassemble the ice cream maker depends on the brand and how it is constructed. Refer to the manufacturer's instructions, if needed.

  3. 3
    Turn on the machine and add the chilled base. The ice cream maker should be turned on before you add the base so it begins churning it immediately. Carefully pour the base into the machine, then place the lid on top.[9]

  4. 4
    Allow the ice cream to process according to manufacturer instructions. Consult the manual that comes with your machine to know how long it takes for the ice cream to churn. In most cases, it will need 20 to 30 minutes to reach the proper consistency.[10]
    • If you want to add mix-ins such as nuts, crumbled cookies, and candy pieces to the ice cream, you should also consult your manual. You’ll likely be advised to add to them just before the ice cream is finished mixing.

  5. 5
    Transfer the ice cream to a freezer safe container and freeze it until solid. When the ice cream maker is finished churning the ice cream, it will have the consistency of soft serve. If you like that texture, you can eat it right away. Otherwise, spoon it into a freezer-safe container with a lid and freeze it for another 2 to 4 hours.[11]
    • Make sure your container is airtight to prevent the ice cream from becoming freezer burned.




Score
0 / 4


Method 2 Quiz

How can you prevent your ice cream from becoming freezer burned?


Wrap a plastic bag around it.

Only chill your ice cream for 1-2 hours.

Put your ice cream in an airtight container.



Method 3
EditChurning the Ice Cream By Hand

  1. 1
    Freeze a freezer-safe container. You’ll need a freezer-safe, shallow pan or bowl to make the ice cream. Before you begin making the base, place the container in the freezer to chill it for 3 to 6 hours.[12]
    • A stainless steel pan that’s approximately 9 by 13 inches (23 by 33 cm) works well for making the ice cream.


  2. 2
    Pour the base into the container and freeze it for a half hour. When the pan or bowl is properly chilled, transfer your prepared ice cream base to it and cover it. Return the container to the freezer for 20 to 30 minutes so the ice cream begins to solidify.[13]
    • You’ll know that the ice cream is ready for the next step when the edges just begin to freeze.

  3. 3
    Remove the mixture from the freezer and beat it with a hand mixer. Once the ice cream has chilled for a while, take the container out of the freezer. Use an electric hand mixer to mix up the ice cream on medium speed. That will help break it up and create a smooth, creamy texture.[14]
    • If you don’t have an electric mixer, you can mix the ice cream by hand with a wooden spoon. It will just take a little more time and elbow grease.

  4. 4
    Repeat the process of freezing and beating for about 2 hours. After you’ve broken up the ice cream into creamier texture, cover it again and return it to the freezer. Let it chill for another 20 to 30 minutes and then mix it again. Repeat this process another 3 to 4 times until the ice cream is firm but still creamy and smooth.[15]
    • If you’d like to add crumbled cookies, brownies, or candy to the ice cream, mix them in by hand just before the last time you return the ice cream to the freezer.

  5. 5
    Store the ice cream in a freezer container until you’re ready to serve it. If you aren’t going to eat your ice cream right away, transfer it to an airtight, freezer-safe container. Store it in the freezer until you serve it.[16]
    • It’s a good idea to let the ice cream sit out for 5 to 10 minutes before you serve it so it’s easier to scoop.


Score
0 / 4


Method 3 Quiz

Why should you freeze the container alone before adding the ice cream mixture?


The ice cream will freeze faster if the container is already cold.

The ice cream won't stick to the edges of a frozen container.

To make sure you have room in your freezer for the container.



Method 4
EditMixing Up No Churn Ice Cream

  1. 1
    Chill a freezer-safe pan. For the ice cream, you’ll need a 9 by 5 in (23 by 13 cm) stainless steel loaf pan that's about 3 inches (7.6 cm) deep. Place the pan into the freezer, and allow it to chill for at least 1 hour.[17]
    • The reason you want to chill the pan is so that the ice cream freezes faster. If the ice cream doesn't freeze fast enough, it will develop ice crystals.

  2. 2
    Combine the condensed milk, vanilla, and salt. Add a 14-ounce (396 g) can of sweetened condensed milk, 2 teaspoons (10 ml) of pure vanilla extract, and a pinch of fine salt to a medium bowl. Whisk the ingredients together until they’re fully blended, then set the mixture aside.[18]
    • Don't use plain, unsweetened condensed milk, or the ice cream won't be sweet enough.

  3. 3
    Whip the cream until stiff peaks form. Pour 2 cups (473 ml) of cold heavy cream into the bowl of a stand mixer. Use medium-high speed to whip the cream until stiff peaks form, which should take about 5 minutes.[19]
    • For the best results, chill the stand mixer bowl in your refrigerator for 15 to 20 minutes.
    • You can use an electric hand mixer or whip the cream by hand if you prefer.

  4. 4
    Fold half of the cream into the condensed milk mixture. After you’ve whipped the cream, spoon about half of it into the bowl with the condensed milk mixture. Use a rubber spatula to gently fold the whipped cream into the mixture until it is just incorporated.[20]
    • Be careful not to overmix the mixture or you’ll take some of the air out of the cream.

  5. 5
    Add the condensed milk mixture to the rest of the cream. Once you’ve lightened the condensed milk mixture with some of the whipped cream, spoon it into the bowl with the rest of the whipped cream. Fold the two together until they’re well blended.[21]
    • When folding the ingredients together, scrape the bottom and sides of the bowl often.
    • Be sure to fold the ingredients--not stir. This will help introduce more air into the ice cream, which will give you a lighter texture.

  6. 6
    Pour the mixture into the pan and cover. Use the rubber spatula to help transfer all of the ice cream mixture into the chilled pan. Cover it with a pieces of plastic wrap, making sure that it’s airtight.[22]
    • Covering the pan is important. If you don't do this, the ice cream may develop ice crystals on top. It may also absorb not-so-tasty odors from your freezer.

  7. 7
    Freeze the mixture for a couple of hours, then add mix-ins. Place the pan in the freezer, and allow it to freeze until it reaches the consistency of soft-serve, which should take approximately 2 hours. If you’d like to add any cookies, nuts, candy, or other mix-ins, stir them in until they’re incorporated.[23]
    • Match the mix-ins to the flavor of the ice cream. For example, nuts would taste great in chocolate ice cream, but not so great in mint.


  8. 8
    Continue to freeze the ice cream until it’s scoopable. Cover the pan once more, and return it to the freezer. Let the ice cream freeze for another 3 hours, or until it is solid and able to be scooped.[24]
 
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