Ice cream can be made by mixing raw materials into slurry, heating and sterilizing, emulsifying and freezing. The key is to freeze the mixture under strong stirring. Strong stirring can make the air evenly distributed in the mixture in the form of tiny bubbles, and turn a considerable amount of water into extremely fine ice crystals, so that it can have a good taste when eaten in the mouth.

In order to freeze the slurry under constant stirring, it is best to make ice cream with a home ice cream machine. The home ice cream machine is a small machine, which is mainly composed of a low-power motor and a stirrer. It can work when it is connected to the power supply and placed in the refrigerator. Pour the ice cream slurry into the mixing box, cover it, put it into the freezer of the refrigerator, close the refrigerator door, start the power supply, and the stirring blade driven by the motor keeps stirring. The base of the stirring shaft has a spring device that plays an important role. When the slurry freezes and the resistance increases, the stirring blade will bounce up and stop stirring, thus making the ice cream.

If you don't have a home ice cream machine, you can make ice cream with a hand-held ice cream machine. Pour the slurry into a metal drum with a cover, and the upper end of the drum is equipped with a stirring blade connected with the handle. The metal barrel is covered with a wooden barrel, and the space between the metal barrel and the wooden barrel is filled with a mixture of salt and ice. Because salt can lower the freezing point of water, it can obtain a low temperature of MINUS ten degrees Celsius. This low temperature can freeze the slurry in the metal cylinder, and the stirring blades are constantly stirred by the continuous rotation of the hand-cranked blade gear, thus satisfying the condition of freezing under continuous stirring and making ice cream with fine structure.

Made of ice cream, it is best to dig it with an ice cream spoon. The ice cream spoon consists of a stainless steel ball shell and a spring-loaded handle. It is used to scoop ice cream from the bucket of ice cream and then put it upside down on the plate. The handle of the spoon is pinched by hand, and the metal wire in the ball shell is driven by the spring to rotate on the inner wall of the ball shell, so that the ice cream falls into the plate in a ball shape.

In the absence of machines, the easiest way to make ice cream at home is to pour the mixed slurry into a container and put it in the freezer of the refrigerator. When the periphery of the container is frozen, fully stir it with chopsticks to make it soft, and whip it into a uniform paste, and then put it into the freezing room to continue freezing. Before hardening, it should be stirred for about three times. When it is completely frozen into semi-solid, take it out and stir it again, and put it in the refrigerator for half an hour before eating.