Making Rolled Ice Cream: Key Concepts

Ann Reardon explores various methods to make rolled ice cream at home, starting with traditional methods and moving to innovative solutions like using dry ice. She experiments with different flavors and provides tips for achieving the best results. Despite initial failures with marble and homemade freezer trays, Ann successfully creates rolled ice cream using dry ice, offering a practical solution for making multiple servings. The video concludes with flavor experiments and practical tips for viewers.

What are the three things Ann loves about the rolled ice cream in Thailand?

• It is cheap, quick, and has no ice crystals.

• It is healthy, quick, and has a unique texture.

• You can choose the flavor, it is ready in minutes, and it is smooth without big ice crystals.

• It is colorful, tasty, and easy to make.

Why did Ann decide not to use an electric compressor for making rolled ice cream?

• It is difficult to clean.

• It is too noisy.

• It is too slow.

• It is big, bulky, and expensive.

What was the result of using a piece of marble in the freezer?

• It made the ice cream too thick but not solid enough.

• It was too cold and cracked.

• It worked perfectly.

• It melted the ice cream.

What is the freezing point of urea used in most ice cream bowls?

• -20 degrees centigrade

• -11 degrees centigrade

• 0 degrees centigrade

• 5 degrees centigrade

What was the main issue with using the DIY freezer tray method?

• It made the ice cream too hard.

• It was too complicated to set up.

• It was not cold enough to make rolled ice cream.

• It was too expensive.

What was the problem encountered when using dry ice initially?

• The ice cream melted too quickly.

• The ice cream froze too fast.

• The ice cream did not freeze at all.

• The dry ice evaporated too quickly.

What flavor combination did Ann use for her first successful rolled ice cream?

• Oreo and Nutella

• Peaches and cream

• Strawberries and cream cheese

• M&Ms

What tip does Ann give for making the ice cream easier to roll?

• Make the ice cream base thicker.

• Use a single scraper.

• Use a wooden tray.

• Make the ice cream base thinner.

What was Ann's final flavor experiment in the video?

• Peaches and cream

• Oreo and Nutella

• Caramello koala

• Strawberries and cream cheese

What does Ann suggest to do if the ice cream is too soft to roll?

• Put it back on the dry ice for a few more seconds.

• Mix it with more ingredients.

• Add more dry ice.

• Freeze it overnight.