 Hi Shaber. Hi Mucky, where you going babe? Well, I'm going to make some ice cream. You are? Yeah. A homemade ice cream? Yeah, we're going to make homemade ice cream. Okay, well how are we going to do it babe? Well, I got some whipping cream. Okay. And we got some vanilla. Okay. And I got some sugar. And... You mean salt? And some salt. Oh, you said sugar. I said it. Okay. Okay, so the salt, as you guys can see on here, says salt. Please don't mix them up because it will not turn out very well. But oh, she got sweetie. And I got, I got baggies. I got the Gantlen baggies. And I did a double. Okay, you doubled them up. Yeah, we're going to put ice in here. And I don't want it to leak everywhere. Okay, yeah, because they're not freezing bags right? Right. They're just double zip lock, which will be fine. And then we got the small one that we're going to put our ingredients in. So what size is that? I don't know. A quart or something? Yeah, something like that. Yeah, okay. Okay. All right. So you ready? Yeah. Okay, we're going to do a small one. So we're going to do half a cup. And you can put as much as you like. And you're going how much? I'm going to do two teaspoons. Okay. Okay. So this is just, what kind is that babe? Show the camera. Okay. Well, okay, because this is kind of important. Because this is just vanilla flavor. Right. If you use extract, you do not want to use as much as, yes. As much as, this is just flavor. Now extract is really strong. So you would use like half a teaspoon. Right. Or two teaspoons. But yes. Now what's your name? I'm trying to open the sugar. There we go. Okay. I'm going to add just a little bit of tablespoon. Half a tablespoon? Yeah. Okay. Now that's to taste as well, right? Right. To your taste. You know, it depends what size you're making. You can make it bigger. And this is not precise either. As you can see, we're using just regular a tablespoon and a teaspoon. Right. But you can be precise if you want it. Yeah. Okay. So then you take your little ziplock baggie. And I think I should have got a ziplock for this one too. It probably would have been easier. But I'm going to pour this in here. Well, it's a ziplock. Yeah. Well, it's not because it doesn't zip. It's like a... Well, okay. What she's talking about, let's show them. And see this one. See, this is a ziplock baggie. But this one actually has the... Zipper on it. Yeah. The plastic thing that goes back and forth. But there's still a ziplock. But what she's saying is, yes, that would be better. But you know, just use whatever you have on hand. What you want to do, you want to make sure there's no air in it. You can zip it up, okay? Okay. Now we've got to take the other baggies. Okay. And we're going to fill this up with ice. We'll fill them up with ice. We're going to fill them up with ice. So it might take me a second. Are you going to fill them up? Or how much ice do you put in one of them? Probably about to the white one. Yeah. But between halfway into the white line, depending on how much you're making, we're going to go about halfway. Yeah. And these are gallon baggies. Right. Okay. You've got to double them up. Yeah, because they're not freezer bags. So she doubled them. So again, let's... If you guys didn't see a reminder, the Saturday the 14th, so I'm sorry, will be the giveaway for the little action cam. And that is because we will have a half a million views, 500,000 views on our videos, which is not bad because we have... We only have, what, 290 some videos. So a half a million views on them is pretty good. And we appreciate that. I just want to show our appreciation. What you got there? No, don't use that one. What are you looking for? I got to open the ice up and smash it down. So it's going to take me a minute. All right. Okay. So I need to smash it. Because we can't use the freezer right now. So we had to get the ice. Hold up. We can't use the freezer or the ice maker. We bought ice just for you guys. That's why I'm going to doctor. The ice maker does work. The ice maker does work, but what it does is it needs the valve that your water and ice screws into. Because what it does is it will leak through, it will sit and drip. It will also do the same thing in the freezer and you don't want that because then everything is going to get frozen in. So it's like a, I don't know, like $15 part. I will do a video when I replace that. But that's what causes that. And I'll explain that to you later. But right now we're making ice maker. This is why we've got bad guys instead of using the ice maker. Put your bag in and then put some on top of it. I know it can't pick me up behind the camera because it's shot in, Mike. But it's a pretty good mic, but I'm just not sure. I just want our viewers to know what's going on here. What are you forgetting? What are you forgetting? Oh, I have to add the salt. That's right, you have to add the salt. Because what does the salt do? You're making the ice cream. What the salt does, ladies and gentlemen, okay folks, what that salt does? Now how much are we putting in? We're just guessing right now. But we're going to say about a cup of rock salt or ice cream salt. It's going to take a little more of course with the table salt. But what that does is lower the freezing temperature of the ice, believe it or not. So it will make it a little quicker. Yeah, the zipper would be already done. Yes, that's true. But we're just doing this for people that's got this stuff, you know, laying around. They want to do... It's actually a good science experiment for the kids. You know, it's fun to do. And it gives them something to do. We're going to shake it. Yeah, we're going to shake it. All right, how long? About... Well... For what you're making there, which was a half a cup. Maybe 5 to 10 minutes. Okay, I'm going to say 5 to 7 with what you got there. Now if you double it, kind of double up on. Then it's going to be around 10 to 12 minutes. So what we're going to do while she's shaking that up, we're going to be shaking. Whoa! Exercise, you know, for the cellulite? Those... Okay. We're going to cut right here and we'll be back with you here in a minute, guys. Now for shaking. But maybe I got some exercise. How long did you shake it, baby? Probably maybe 5 to 6 minutes. That's also a desire how, you know, how soft or thick and what you're right for. We're going to take it out and we're going to go look like... I'm not strong at shave areas. So anyways, we're going to open it up and just kind of open it on the side. As you can see, we have ice cream. Okay, let me zoom in on that. Yeah, we did. And we also put the bowl in the freezer while you were shaking, right? Yeah, to keep it cold. So maybe it won't melt us fast. Right. So we used a glass bowl. Yes. Closed in one to make it melt faster. So now we're getting it all out. Okay, so you just cut the bag and kind of turn it inside out, right? Yeah, make life easy. Put the bag away. Ice cream. I'm pointing the camera down because she's pointing the bowl down. And the more she puts the bowl down, the more I put the camera down, the more she puts the bowl down. So anyway, let's assemble it. Yeah, of course. Is it good? All right, we tried a batch to make sure it was going to work out, right? And how was it? I like this one better. Okay, you love what? Don't get it. Don't get it in the freezer. Get more. Because you added a little more vanilla. Yeah, the other batch that we just did, that's why we had some problems. So we found out that we needed to use the gallon bags instead of a bigger bag that we had. So I ran down to the store and got one. So that worked out, yeah. You didn't get one freezer bag. There you go. You can't pull it out. What else can you do with that to make it a little more exciting? Well, you can put things worth it. You can put chocolate chips. You can put whatever you like. Bananas, fruit, any kind. Yeah, blueberries and strawberries. Yeah. And you can put as much sugar as you want. Or you don't even have to put sugar in if you're diabetic. And the nice thing about this is you can put in one serving. So if you're trying to diet, you can just use that one serving and be done. Yeah, it frees up a few bags and then all you got to do is pull a bag out of the freezer at night if you want, watching a movie. And you just want a little helping with ice cream. All you got to do is pull it out of the freezer and dump it in. You're good to go. And as well, like I said, you can add less sugar because of kids and diabetics. You don't have to add any sugar. Or you can add a couple teaspoons, tablespoons of cocoa to make chocolate if you want. Yeah, and you can just be creative on your own and explore. That's right, very good. That's a very good idea. Well, monkey, how'd it go? I think it went pretty good. I like this one the best because I put more vanilla in this one. Right. Yeah. And you put how much in that you think what did you do? I used two tablespoons. Teaspoons. Teaspoons, sorry. Yeah, teaspoons. No, you don't want to put No, not tablespoons. And like we explained, do not use that much on vanilla extract. No. If you use extract you're going to want to use about half a teaspoon. Right. Because it's stronger. Yes, very good. And I probably would like the extract better because it is flavorful. It's natural. So it probably tastes better. Yeah, you're in the health. I understand. Look at the camera. Babe, you're looking at me. It's okay. It's okay. Yeah, I try. Okay, so where are you going Tuesday night? Well, I have a doctor appointment that's going to be in Tampa. And this is for my brain. But I can't really talk about it because it's from the car wreck. Anyways, we are also, we're going to spend the night, the night before and we are going to go and spend the night at a haunted hotel. No. It's in Tampa. No, it's in St. Pete's. Yeah, it's in St. Pete's and we're going to spend the night Tuesday night there and we'll explore the town there because it's got areas like if there's, I believe, a restaurant there that's got hauntedness in it. Yes, a seafood restaurant. And you can walk around the town and stuff. We'll have fun a little bit if I'm before. So let me ask you. We found that on the internet, right? Yes. Okay, the hotel is called, what is it, Indigo? Indigo Hotel. Hotel Indigo. It used to be the Martha Washington hotel when it was built. It opened in 1926. But, so I didn't believe the internet did I? No. What did I do? Research? He called them. He called them in the lady at the desk. Didn't really know anything. No, she wasn't at the desk. She was a receptionist. Oh, I see. Well, then she didn't really know anything. So she referred him to another man. I guess he was a manager. He was the desk clerk. The desk clerk manager. And I guess he had had many hauntings there. So we're going to, you know, check that out. We'll do a live feed and stuff like that. But anyway, this is about the ice cream. And don't forget, the giveaway Saturday the 14th, y'all. Yeah. Okay, so with that being said, I'm out. Okay. Well, thanks for watching, guys. Bye. She's using. Bye. My thing. I'm out. Okay. But anyway, thanks for watching, guys. We appreciate everything. We hope you have a great week. And we hope you enjoy the rest of your weekend. So now that being said. Take two. Monkey is scratching. Monkey's gone. Bye. All right. Bye, guys. I'm going to see y'all. Bye.