TVL - BPP11 - Q2 - M18

TVL – BPP 11
Quarter 2
Module 18
Suggested Product:
No churn Ice Cream
WRITER: MA. VICTORIA S. MICULOB

REVIEWER: MA. GINA C. BUNDA
EXPECTATIONS
At the end of the lesson, the learners should be able to:

A. explain the procedure in no churn ice cream; and
B. differentiate churn and churned ice cream
PRETEST
Directions: Fill in the blanks.

1._______________ Is a sweetened frozen food typically eaten as a snack or dessert. It
may be made from dairy milk or cream and is flavored with a sweetener,
either sugar or an alternative, and any spice, such as cocoa or vanilla.
2. _______________ It contains 3% milk fat content.
3. Products that do not meet the criteria to be called ice cream are sometimes
labelled ________________ instead.
4. Soft served ice cream was invented in the _______________.
5. Ice cream is a _________________ made with water, ice, milk fat, milk protein,
sugar and air
RECAP
A good brownie should be chewy, fudgy and moist, but not too wet, chocolaty but
will not melt in your hands. You can smell the aroma while still baking. Can you still
remember how we present the Brownies? How? Discuss and write it below.
__________________________________________________________________________________
__________________________________________________________________________________
__________________________________________________________________________________
LESSON
According to Wikipedia the Free Encyclopedia

Ice cream (derived from earlier iced cream or cream ice) is a sweetened frozen
food typically eaten as a snack or dessert. It may be made
from dairy milk or cream and is flavored with a sweetener, either sugar or
an alternative, and any spice, such as cocoa or vanilla. Colorings are usually added,
in addition to stabilizers. The mixture is stirred to incorporate air spaces and cooled
below the freezing point of water to prevent detectable ice crystals from forming. The
result is a smooth, semi-solid foam that is solid at very low temperatures (below 2 °C
or 35 °F). It becomes more malleable as its temperature increases.
Products that do not meet the criteria to be called ice cream are sometimes labelled
"frozen dairy dessert" instead. Ice cream is a colloidal emulsion made with water,
ice, milk fat, milk protein, sugar and air. Ice cream was made by hand in a large
bowl placed inside a tub filled with ice and salt. This is called the pot-freezer
method. While No churn ice cream Anyone who has ventured down the ice-cream
aisle at the local grocery store has probably noticed the prevalence of ice cream
advertised as churned or slow-churned or double-churned or extreme-churned.
What is churned, and why does it matter? Churn is a noun that refers to a
homemade ice-cream maker; it’s also a verb to describe what the dasher (the
paddle inside) does to the milk and cream.
Recipe by Nigella Lawson

Makes 1 pint
1 1/4 cup (300 milliliters) heavy or double cream, well-chilled
2/3 cup (175 grams) sweetened condensed milk
2 tablespoons instant espresso powder
2 tablespoons espresso liqueur
Procedure:
Just cream the double cream and sweetened condensed milk, flavored with
espresso powder and liqueur. The sugar and liqueur keep it from getting hard and
icy; the whipped cream provides air; the thick condensed milk helps do the work of
a custard.
ACTIVITIES
DIRECTIONS: Write the complete recipe of a No Churn Ice Cream.

A. Ingredients:
______________________________________________________________________________
______________________________________________________________________________
______________________________________________________________________________
______________________________________________________________________________
______________________________________________________________________________
______________________________________________________________________________
B. Procedures:
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
WRAP-UP
Differentiate no churn from a regular ice cream. Write your answers below.
__________________________________________________________________________________
__________________________________________________________________________________
__________________________________________________________________________________
VALUING
Upon learning the difference between churned and no churn ice cream, which do
you prefer? Why? Answers below on the space provided.
__________________________________________________________________________________
__________________________________________________________________________________
__________________________________________________________________________________
POSTTEST
DIRECTIONS: Based on the given basic ingredients formulate a recipe of no churn

ice cream. Give name for your ice cream. Use coloring materials.
1. whipping cream
2. condensed milk
3. flavorings as you like
https://www.pexels.com/search/ice%20cream/
https://food52.com/blog/11008-nigella-lawson-s-one-step-no-churn-ice-cream
difference/
https://www.thepitchkc.com/regular-versus-churned-ice-cream-whats-the-
https://en.wikipedia.org/wiki/Ice_cream
References
PRETEST
1. ice cream
2. sherbet
3. frozen dairy dessert
4. United States
5. colloidal emulsion
ACTIVITY A & B
Makes 1 pint
1 1/4 cup (300 milliliters) heavy or double cream, well-chilled
2/3 cup (175 grams) sweetened condensed milk
2 tablespoons instant espresso powder
2 tablespoons espresso liqueur
Procedure:
Just cream the double cream and sweetened condensed milk,
flavored with espresso powder and liqueur. The sugar and liqueur
keep it from getting hard and icy; the whipped cream provides air;
the thick condensed milk helps do the work of a custard.
Wrap Up:
Regular ice cream simply uses an ice cream maker machine, while no
churn can use wire whisk or a blender.
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TVL – BPP 11

WRITER: MA. VICTORIA S. MICULOB

At the end of the lesson, the learners should be able to:

Directions: Fill in the blanks.

According to Wikipedia the Free Encyclopedia

Recipe by Nigella Lawson

DIRECTIONS: Write the complete recipe of a No Churn Ice Cream.

DIRECTIONS: Based on the given basic ingredients formulate a recipe of no churn

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