Sunday, August 06, 2006

Instant Ice Cream

A couple of weeks ago my brother, Brian, came to visit. It was in the heart of the heat wave, with humid 100+ temperatures. He suggested that we make our own ice cream - no special equipment needed. The photos below are his.

You can get the full instructions and recipe for ice cream in a bag from the Kids Domain Crafts site. Here is what we did:

In a sandwich-size recloseable zip-top bag (like a Ziploc), mixed
- tablespoon of sugar
- 1/2 cup milk (we used regular whole milk)
- 1/4 teaspoon of vanilla

In a gallon-size zip-top bag:
- filled 1/2 full with ice
- added about 6 tablespoons rock salt (just a bit more than 1/3 cup)

Place the small bag in the large bag, and shake, shake, shake for about 5 minutes. Yes, your hands get cold, but it's worth it (Gene shook his inside a box for a while to keep his fingers from freezing).

Remove the small bag, wipe off any salt from the outside, and squeeze into a bowl. You have yummy, soft ice cream!

We reused the bags and ice three times. It definitely seemed to work best after the ice in the large bag had melted some, probably because the ice water makes better cold contact with the ice cream ingredients.

Topped with strawberries, it was a tasty treat.

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2 Comments:

Blogger Brian said...

Home-made ice cream rocks...except when you get some salt in it. Rock salt does not taste good.

3:29 PM  
Blogger Peggy said...

Salt makes it dinner instead of dessert. Haven't you seen those Iron Chef episodes with savory ice creams - clam, beet, etc? ;-)

3:54 PM  

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