How do you make ice cream?

It's easy. When you purchase the Ice Cream maker it will come with recipes. It will tell you exactly what to do and once you're comfortable you can expand on your recipes. :) I love ice cream.

The Bag Method This project calls for ice, kosher salt, quart or pint-sized Ziploc bags, and one gallon-sized Ziploc bag. We made a few additions too. We wrapped the gallon-sized Ziploc bag in a couple of plastic grocery store bags, since it had a tendency to leak. You also want a towel to hold the very cold bag as you shake the ice cream. We really recommend doing this outside - maybe we're just sloppy, but somehow we ended up with shards of melting ice all over our kitchen floor! It's an outside activity, we think. 1. Make and chill the ice cream base - Make sure your ice cream mix is well-chilled - preferably overnight. 2. Bag up ice cream mix, plus ice and salt - Put no more than 2 cups of the ice cream mix in a quart baggie and seal securely. Fill a gallon-sized bag halfway up with ice, then pour in about 1/2 cup kosher salt. Mix it around, then put in the quart size bag. Make sure the smaller bag is covered with ice. 3. Shake, shake, shake - Seal the larger bag securely and place it in a couple layers of plastic shopping bags. Shake or rotate the bag for at least five minutes - preferably 10. 4. Open and check - Open carefully to avoid getting salt in the inner bag. The ice cream should be in a soft mass by now - if not, close up again, add some ice and shake some more. We were so shocked to actually see ice cream in the little bag! Another few minutes of shaking and it would have been quite firm. Tip: Turn the little bag inside out into a large bowl, carefully, to get all the ice cream out.

The Bag Method This project calls for ice, kosher salt, quart or pint-sized Ziploc bags, and one gallon-sized Ziploc bag. We made a few additions too. We wrapped the gallon-sized Ziploc bag in a couple of plastic grocery store bags, since it had a tendency to leak. You also want a towel to hold the very cold bag as you shake the ice cream. We really recommend doing this outside - maybe we're just sloppy, but somehow we ended up with shards of melting ice all over our kitchen floor! It's an outside activity, we think. 1. Make and chill the ice cream base - Make sure your ice cream mix is well-chilled - preferably overnight. 2. Bag up ice cream mix, plus ice and salt - Put no more than 2 cups of the ice cream mix in a quart baggie and seal securely. Fill a gallon-sized bag halfway up with ice, then pour in about 1/2 cup kosher salt. Mix it around, then put in the quart size bag. Make sure the smaller bag is covered with ice. 3. Shake, shake, shake - Seal the larger bag securely and place it in a couple layers of plastic shopping bags. Shake or rotate the bag for at least five minutes - preferably 10. 4. Open and check - Open carefully to avoid getting salt in the inner bag. The ice cream should be in a soft mass by now - if not, close up again, add some ice and shake some more. We were so shocked to actually see ice cream in the little bag! Another few minutes of shaking and it would have been quite firm. Tip: Turn the little bag inside out into a large bowl, carefully, to get all the ice cream out.

It's not hard, although I would advise you to get an electric machine so you don;t have to crank it. Just follow the instructions that come with it.

You can get special electric ice-cream makers. They come with instructions. JUST FOLLOW.

You can get ice cream makers. They will tell you the instructions and what you need :)

Freeze water and jack it off until it ejaculates..........Ice cream.

get it hard....keep shaking and shaking it, and it will cream.....

You can get special electric ice-cream makers. They come with instructions. JUST FOLLOW.