Notes

Ice used should not be large in size (ideally 3 × 3 cm). Good ice should be transparent. Melting then refreezing ice causes haziness which will result in an unsmooth texture after crushing. Use a powerful blending machine, at least 800 Watts, so that ice cubes will be crushed into smooth crystals. Keep milk fresh and refrigerated to prevent spoilage. Use Measuring Scoops.