Tuesday, April 15, 2008

I scream, you scream ...

Today ten toddlers from the MOMS Club came over to our house to make home-made ice cream. It wasn't nearly as scary as it sounds; it turns out that home-made ice cream can be incredibly simple and mess-free to make. I tested the recipe over the weekend, and I was shocked that it worked AND made delicious ice cream. If you'd like to enjoy a nice, quiet dish of ice cream, though, I'd suggest making it without the ten toddlers.

Ziploc Ice Cream

Ingredients/Supplies:

Whole Milk
Sugar
Vanilla
Ziploc bags (pint and gallon)
Salt (Rock salt preferred or regular salt if you can’t find rock salt. I found a box of rock salt labeled "ice cream salt" among the regular salt in the baking aisle)
Ice


In a pint-sized Ziploc bag add the following and then zip it shut:

½ cup milk

1 tablespoon sugar

¼ teaspoon vanilla

In a gallon-sized Ziploc bag add ice to fill the bag halfway and six tablespoons of rock salt.

Place the pint-sized bag inside the gallon sized bag. Zip it shut. Now add it to ANOTHER gallon sized bag (to prevent holes/messes). Zip it.

Shake, turn, toss and mix the bag. In about 10 minutes you will have cold hands and yummy ice cream.

1 comment:

Karen's sister said...

That sounds like a blast! We'll have to try it. Over Easter we also made our own butter (or whipped cream if you're not up for butter). You just get some heavy cream and shake the heck out of it. Eventually it will become butter. Any activity that involves copious shaking and wiggling seems to be good for toddlers.