To make the cake. Preheat the oven to 325 degrees F. Generously mist an 8-inch diameter cake pan with non-stick spray, and line with circles cut from parchment paper. Place the sugar, flours, cocoa, baking powder, baking soda, and salt in a large mixing bowl, and whisk to combine.
6. Scoop the mixture into a container and freeze it for 6 hours. Transfer your ice cream mixture into a large freezer-safe container that can be resealed (like Tupperware). Put it in the freezer for at least 6 hours, or overnight. After 6 hours, your ice cream is ready to be enjoyed. Method 3.
Layer ice and rock salt until your ice level hits the top of the canister. It should take anywhere from 20 to 40 minutes for the ice cream maker to fully churn your mixture. Once it is finished, the ice cream should be soft. You can then take out the motor and the canister.
Remove the saucepan from the heat and stir in the vanilla extract and a pinch of salt. This adds depth of flavor to your ice cream and enhances its overall taste. Transfer the mixture to a bowl and cover it with plastic wrap, making sure the plastic wrap touches the surface of the mixture.
Once the mixture is smooth, pour it onto the ice cream roll pan and start mixing and scraping it around the pan. As you mix the ingredients, you'll start to see the mixture thicken and freeze. Make sure to keep mixing and scraping until you have a smooth, even layer of ice cream on the pan.
Make sure the sugar is dissolved! 2. Seal the bag tightly. Squeeze out any extra air, too. Too much air in the bag may force it open upon shaking. If you're concerned about leaking, double-bag your ice cream mixture. Leaks are less likely to occur but it may take a bit longer for the ice cream to adequately freeze. 3.
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steps to make ice cream
