Seeing as how we're on something of a budget, I'm not buying ice cream like I want to, so I've resorted to my days as a preschool teacher to get my ice cream fix. Meaning, I've been making ice cream in a bag like nobody's business.
Ice cream in a bag, for folks who don't know, is quite literally, making ice cream in a bag. It's lots of fun for the wee-ones, of course. It's not like it makes Ben and Jerry's quality IC... Really, it makes kind of a icy milk shake/flurry sort of thing (maybe because I use skim?)... But it's still fun to do, and it gives you a little fix.
Here's the rough recipe I use, but I change things here and there:
1/2 cup milkI like to use different extracts besides vanilla. Root beer extract tastes like a float... I love it! But cherry is decent too. When I'm feeling really froggy, I use chocolate milk with mint extract and add some chocolate chips. It makes for a super tasty shake-like treat.
1/4- 1/2 teaspoon vanilla (or other extract)
1 tablespoon sugar
4 cups crushed ice
4 tablespoons salt
2 quart size Zip-loc bags
1 gallon size Zip-loc freezer bag
Directions:
Mix the milk, vanilla and sugar together in one of the quart size bags. Seal tightly, sqeezing out as much air as humanly possible. If you want, tape the seal closed to prevent leaking. Place this bag inside the other quart size bag, again leaving as little air inside as possible and sealing well. This is to keep salt water from leaking into your ice cream!!
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, and shake and massage the bag, making sure the ice surrounds the cream mixture. Ice cream should start forming in about 5 to 15 minutes of massaging. This is for one immediate serving... It doesn't keep well.
I wish it was summer... Unless I'm sick, I can't get in the mood for ice cream. *cough cough* Uh-oh... Better get some ice cream for that.
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