Summer’s Palate: Ice Cream Recipe
by Brooke Buchanan
Ice cream is the perfect way to cool down on a hot summer day. Although homemade ice cream is the best, making this takes a while. However, making homemade ice cream in a bag has the same great taste, but without all of the wait.
- 2 sandwich-sized baggies
- 1 gallon-sized baggie
- ½ cup of milk
- 1 tablespoon of sugar
- ½ teaspoon of vanilla
- ½ cup of rock salt
- Pour a ½ cup of milk, 1 tablespoon of sugar, and ½ teaspoon of vanilla into a sandwich-sized baggie. Remove all of the air from the baggie and seal it. Place this bag inside of the other bag, so no contents spill out when shaking it later in the process.
- In the gallon-sized baggie, place enough ice in the bag so when you put the sandwich bag in, it will be completely covered by ice. Prior to placing the sandwich sized bag into the gallon-sized bag full of ice, place ½ cup of rock salt into the baggie.
- Shake the baggie for 15-20 or until the ice cream hardens. The baggie will become very cold, so you could wear winter gloves while shaking it; some people also place the rock salt and ice in a coffee can and roll it around with the sandwich baggie in it rather than shaking the bag.
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