Homemade Vanilla Ice Cream
Here at Crowded Earth Kitchen, the kiddos are home all week for their holiday break. This vintage post offers up a fun and easy activity to keep your little ones safe from boredom until they return to school!
Making homemade ice cream is a lovely pastime. Just pull out that antique wooden, hand cranked ice cream maker and… Oh Wait… you don’t happen to have one of those? Well, never fear! A pair of zip lock plastic bags will work just fine.
Don’t believe me? Give it a try! Just make sure to post a comment about your fabulous ice cream, OK? 🙂
Ingredients and Supplies (Makes 2 servings)
2/3 cup whole milk
2/3 cup heavy whipping cream
1 teaspoon flavor extract (vanilla, peppermint, etc.)
4 cups ice
1 cup coarse salt
2 “zip lock” sandwich bags
2 “zip lock” gallon size freezer bags
Step 1) Add 1/3 cup milk, 1/3 cup cream, and 1/2 teaspoon flavor extract to each sandwich bag. Gently squeeze out the air and carefully seal each bag.
Step 2) Add 2 cups ice and 1/2 cup coarse salt to each gallon size bag. Add a sandwich bag from step 1 to each gallon size bag. Carefully seal the gallon size bag.
Step 3) Place the gallon bag on a small towel. Fold the towel over the bag to protect your hands from the cold (ice+salt gets REALLY cold), and gently rock the towel back and forth on a flat surface for 5 minutes. Flip the bag over and gently rock for another few minutes, or until the contents of the sandwich bag are completely frozen.
Chocolate Ice Cream! Use 1 teaspoon of chocolate syrup instead of a flavor extract.
Step 4) Remove sandwich bag from gallon size bag and carefully wipe away any salt from zip lock opening. Carefully open bag and transfer ice cream to a serving bowl. Enjoy immediately!