Step1: Freeze small balls of ice cream. Using a small ice cream scoop, scoop eight balls of ice cream and place each one on a small piece of plastic wrap. Give the plastic wrap a twist to seal the ice cream and place it on a baking sheet or in the cup of a cupcake tin, then place in the freezer. Allow ice cream to chill for at least 30 minutes. Tobe categorized as ice cream, the minimum butterfat content must be ten percent, and our soft serve has only five percent butterfat content. While our soft serve product used to be categorized as "ice milk," the Food and Drug Administration (FDA) eliminated this category of product to allow companies the ability to market frozen dairy Step10: Cool the Cake Layers. Let the cake layers cool in their pans on a wire rack for 10 minutes maximum. To remove the cakes from the pans, run a knife around the edges, which will loosen them from the sides of the pans. Place a wire rack over the top of each cake and flip the pan. Blendthe milkshake. Starting on the lowest speed and working your way up to medium speed, blend until the milkshake is smooth and pourable, about 1 minute. Stop the blender and scrape down the sides or stir as needed to keep things moving. You want a final consistency that pours like lava. Pulse in the mix-ins. Im in the kitchen showing how to make goat milk ice cream from fresh goat milk.Single Batch Goat Milk Ice Cream:4 cups milk3/4 cup sugar1 teaspoon vanilla4 Heatthe base slightly, about one minute on the highest setting in the microwave. Methyl cellulose dissolves better in a lukewarm liquid. Label containers as shown in Figure 4. You should have a container for each: a 2%, 3%, and 4% ice cream solution. Figure 4. Label containers for 2%, 3%, and 4% hot ice cream solutions. .

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