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How to make home-made ice cream

Start your own ice cream business now
By Entrepreneur Staff |

The rainy season is just starting to settle in and with or without a typhoon, a good old cup of ice cream never fails to be the best comfort food any time of the day. So why not take advantage of the last few sunny days by making your own home-made ice cream? Or better yet, why not start your own home-made ice cream business right now?

Your ice cream can be made in various recycled packaging materials, such as coffee cans, zip-lock bags, and stainless steel containers. Whatever container and method you use though, it’s important to take note of the temperature of the ice cream all throughout the process, particularly during chilling and freezing.

This project will yield 4 gallons or about 300 scoops of ice cream.

 

Materials:

 

bowls
casserole
grater                          
large whisk
measuring spoons and cups

pocket-type thermometer
steel paddle
sieve screen
stainless steel
container
weighing scale
wooden bucket
wooden ladle

Ingredients:

 

For the ice cream

1 kg white sugar
1/2 kg skimmed milk
1/2 kg butter milk powder
600 g cassava flour
2 leaves pandan
7 kg table salt
4 pcs egg yolks   
2 cans 300 ml condensed milk
1 can 300 g cream
1/2 bar cheese
1 kg grated coconut
2 tablespoons food coloring (egg yellow)
3 tablespoons vanilla
7 teaspoons or 34.5ml rhum or brandy
1/4 ice block,

For mango marmalade flavoring:

1 1/2 kg ripe mango
1/2 cup white sugar
1 teaspoon calamansi extract

The rainy season is just starting to settle in and with or without a typhoon, a good old cup of ice cream never fails to be the best comfort food any time of the day. So why not take advantage of the last few sunny days by making your own home-made ice cream? Or better yet, why not start your own home-made ice cream business right now?

 

Your ice cream can be made in various recycled packaging materials, such as coffee cans, zip-lock bags, and stainless steel containers. Whatever container and method you use though, it’s important to take note of the temperature of the ice cream all throughout the process, particularly during chilling and freezing.

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This project will yield 4 gallons or about 300 scoops of ice cream.

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