Homemade Ice Cream

[Diana 0]

I seem to have lost my recipe for making Ice Cream in a group.

 

It's the recipe where you put the milk or heavy cream with sugar and other stuff (vanilla, I think) in one ziploc bag and then get a bigger ziploc bag with ice in it and have the residents exercise (mix the ingredients) for a certain amount of time and the end results is Ice Cream. I've done this before with great results (cold hands, but we had ice cream!) but cannot find my recipe!

 

Help!!!

[gina 2]

Hi Diana!

Maybe these will help.....

I have never made homemade Ice cream,other than in an Ice cream maker.

Let me know how it goes. :-D

Have fun! Gina

 

Make Ice Cream in a Baggie

(From Anne Marie Helmenstine, Ph.D.)

 

 

Materials

 

* 1/2 cup of milk

* 1/2 cup of half and half cream

* 1/4 cup of sugar

* 1/4 teaspoon of vanilla or vanilla flavoring (vanillin)

* 1/2 to 3/4 cup sodium chloride (NaCl) as table salt or rock salt

* 2 cups of ice

* 1-quart Ziploc TM bag

* 1-gallon Ziploc TM bag

* thermometer

* measuring cups and spoons

* paper towels

* cups and spoons for eating your treat!

 

Procedure

 

1. Add 1/4 cup sugar, 1/2 cup milk, 1/2 cup half and half cream, and 1/4 teaspoon vanilla to the quart Ziploc TM bag. Seal the bag securely.

 

2. Put 2 cups of ice into the gallon Ziploc TM bag.

 

3. Use a thermometer to measure and record the temperature of the ice in the gallon bag.

 

4. Add 1/2 to 3/4 cup salt (sodium chloride) to the bag of ice.

 

5. Place the sealed quart bag inside the gallon bag of ice and salt. Seal the gallon bag securely.

 

6. Gently rock the gallon bag from side to side. It's best to hold it by the top seal or to have gloves or a cloth between the bag and your hands because the bag will be cold enough to damage your skin.

 

7. Continue to rock the bag for 10-15 minutes or until the contents of the quart bag have solidified into ice cream. Do this on a lab table so your mess can be easily cleaned up.

 

8. Open the gallon bag and use the thermometer to measure and record the temperature of the ice/salt mixture.

 

9. Remove the quart bag, open it, serve the contents into cups with spoons and ENJOY! Use the paper towels to clean up.

 

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How to make ice cream without an ice cream maker:

 

 

You'll need two containers, one that will fit inside the other with at least an inch to spare.

Two sizes of coffee cans work well for this, but any food safe containers will do. Metal is best, but glass will work, too. Plastic does NOT work, as it doesn't conduct the cold very well. Be sure to tape or tie the lid down firmly on the smaller container. Place it in the larger coffee can or other container and put in enough ice, alternating with layers of rock salt two or three times, to completely pack the cavity between the two cans.

Seal the larger can well, too, then go play 'kick the can' with it, or roll it back and forth between kids, or just hold and jiggle it like you would to hand churn butter for anywhere from 10 to 20 minutes. You can also make drain holes in the bottom of the larger container, punching them with a nail, but it can be messy if the can will be passed back and forth.

To check for "doneness", it won't hurt to take off the lid and stir. If it's not frozen solid enough, drain the water caused by melting ice, repack and shake or roll again.

Recipes for homemade ice cream vary from the super smooth, egg-and-cream-rich ices of the old south to the plain milk and sugar kind, but all can be adapted to a coffee can ice cream maker - just use a half recipe or less.

However you do it, home made ice cream, while usually more expensive than store bought ice cream, is frugal entertainment as well as a special treat to eat.