Baggie Ice Cream -at home or when camping

This recipe is fun for the kiddies and it is also a neat recipe for camping.

• 1/2 cup half and half (milk may be used in a pinch)
• 1/2 teaspoon vanilla extract
• 1 tablespoon sugar
• 4 cups crushed Ice
• 4 tablespoons salt
• 2 quart size zipper-seal bags 1 gallon size zipper-seal freezer bag

METHOD

Mix the cream (or milk), vanilla and sugar together in one of the quart size bags. Seal tightly, allowing as little air to remain in the baggie as possible. Too much air left inside may force the baggie open during shaking.

Close and place this bag inside the other quart-size baggie, again leaving as little air inside as possible and sealing well. By double-bagging, you minimize the risk of salt and ice leaking into the ice cream and making an inedible mess.

Now put the two baggies inside the gallon size bag and fill the bag with ice, then generously sprinkle salt on top. Again let all the air escape and seal the bag. Wrap the bag in a towel or put gloves on (because the ice-salt mixture gets blasted cold) and 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.

Use freezer baggies when possible because they are thicker and less likely to develop small holes, allowing leakage. You can get probably get by with using regular zipper-seal bags for the smaller quart sizes, because you are double-bagging.

Makes 1 serving.

Recipe from www.inmamaskitchen.com

Contributor: Cliff Lowe      back to article on ice cream

 

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