Monday, July 6, 2009

Ice Cream in a Bag

1/2 cup milk
1/2 teaspoon vanilla
1 tablespoon sugar
You could add anything you want to bag to create an ice cream or wait until you eat it. We doubled the first part and it was enough for each of us.
4 cups crushed ice
4 tablespoons salt
2 quart size Zip-loc bags
1 gallon size Zip-loc freezer bag
a hand towel to keep fingers from freezing as well!
Mix the milk, vanilla and sugar together in one of the quart size bags. Seal tightly, allowing as little air to remain in the bag as possible (too much air left inside may force the bag open during shaking)
Place this bag inside the other quart size bag, again leaving as little air inside as possible and sealing well. By double-bagging, the risk of salt and ice leaking into the ice cream is minimized.
Put the two bags inside the gallon size bag and fill the bag with ice, then sprinkle salt on top. Again let all the air escape and seal the bag.
Wrap the bag in the towel or put your gloves on, and Shake, Shake, Shake! and massage the bag, making sure the ice surrounds the cream mixture.
Five to eight minutes is adequate time for the mixture to freeze into ice cream. We put it into the freezer after, but it got hard so we had to smoosh the bags to get it soft again. I would just make and enjoy next time.
I put strawberry jam on mine and Parker dumped a little chocolate in for me to enjoy too.

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