Tickets are sold out for our member-exclusive weekends on July 24-25 and July 31-August 2. We’ll be open to the general public starting Wednesday, August 4. All visitors, including members, will need to book a timed ticket.
Booked tickets you can’t use? Please contact us to cancel your timeslot. Thank you!
Warning: Donʼt touch rock salt with your bare hands!
Pour the cream, sugar and vanilla into the small bag and zip it up tightly. Fill the large bag with ice
and pour in the salt. Now put the small bag inside the large bag, and zip the large bag completely shut.
Shake the large bag for 5 minutes. It will be cold, so wrap a towel around it or wear some oven mitts!
After 5 minutes, take the small bag out of the big bag. Scoop the ice cream out of the small bag and into your favourite bowl.
To make ice cream, we want to get the ingredients as cold as possible as quickly as possible. We use ice for
that, but adding salt makes ice work even better. That's because salt lowers the freezing temperature of water. As the ice melts, the salty ice water gets even colder than ordinary ice water, and as it sloshes around next to our ingredients, it grabs heat from them even more quickly. In just a few shaking minutes, it turns liquid cream into the ice cream we all know and love.