Goodness, this heat is oppressive. My apartment feels like a giant oven. The house plants have wilted under the heat, and my bananas sprout brown spots faster than you can say H-O-T. I’ve exhausted the ice-pop aisle at the grocery store, and run out of ice cube holders to make my own. It’s time to get serious about keeping cool. Bring on the ice cream.
Unfortunately I don’t have one of those fancy ice cream makers, and while I have made a batch of creamy, vanilla ice cream with out one before, this time I’m planning on trying a different method – the plastic bag.
I’ve seen this method used before among Scout troops – kids shake plastic bags willed with ice and cream until the mixture thickens into a cool, frosty treat – and I am anxious to try it myself. It seems to be a quick way to indulge in everyone’s favorite dessert.
Enjoy this easy recipe and helpful tips for making homemade ice cream in a bag.
1 cup milk
2 tablespoons sugar
2 tablespoons evaporated milk
1 teaspoon vanilla extract
4 cups coarsely crushed ice
3/4 cup salt
In a small resealable plastic bag, combine the milk, sugar, evaporated milk and vanilla. Press out air and seal. In a large resealable plastic bag, combine the ice and salt; add the sealed small bag.
Seal the large bag; place in another large resealable plastic bag and seal. Shake and knead for 5-7 minutes or until cream mixture is thickened. Serve immediately or freeze. Yield: 1 cup.
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