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You make ice cream at home using a metal cylinder, containing the liquid ice cream mixture, turning in a bigger tub, which contains ice and rock salt. One doesn't actually "agitate" but rather one uses muscle or motor power to turn the cylinder against melting ice on the outside and fixed paddle blades on the inside.

Melting ice literally sucks the heat out of the mixture through the metal cylinder walls, resulting in a thin sheet of frozen ice cream adhering to the inside walls. If you didn't keep it turning and the paddle stirring, the milk would separate from the eggs and sugar, because they freeze more slowly. So one function of turning against the blade it that it keeps the ingredients in mixture.

Paddle blades also scrape the ice cream from the sides of the metal cylinder as it freezes. This allows more ice cream mix to freeze onto the cylinder walls, and get scrapped off, until the mixture gets so thick with frozen ice cream that it won't turn any more.

Bob Millard

http://www.avoicecryinginthebewilderness@blogsite.com salt

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16y ago
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11y ago

Ice is formed in as large as possible crystals. If the mixture is disturbed during crystal formation the resulting individual crystals are much smaller and have a smoother

more pleasing texture. The water in the mixture is encapsulated in the fats and lipids of the milk -cream- soy-seal oil; (Eskimo ice cream).

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8y ago

If you are referring to making it in a bag surrounded by another bag filled with ice and rock salt, the reason would be to slowly freeze it, making it soft serve instead of a more solid ice cream.

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11y ago

You should shake it for 8-10 mins on average but if it's a hot day it may take longer.

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10y ago

You shake the bag to mix the ice cream!

You also shake the bag to freeze the ice cream.

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13y ago

Shaking the bag activates the chemical reaction between all the ingredients contained in the bag,Witch makes ice cream!

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12y ago

To allow air bubbles to form in the frozen ice cream, giving it a light, soft consistency. Or else it feels like a block of ice.

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Q: When making ice cream why do you have to stir or shake it?
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