We All Scream For Ice Cream

Mmmm. Ice Cream. A perfect little treat on a hot summer’s day. My favorite is strawberry…the creamier the better. Mmmm.

So, it’s suppose to be near 90 degrees and humid tomorrow, which works out perfectly for the kids cooking class I am teaching on how to make homemade ice cream. Yum, huh?! Did I mention that I have NEVER, in my life, made homemade ice cream before (except for watching my mom make it with snow when I was little …back when people still felt it was safe to eat snow)? So there I sat yesterday……just two short days before the class…you know, the class in which I’m suppose to be the EXPERT….just beginning to research homemade ice cream recipes! You “planner” types out there may want to ask, “Steph, doesn’t that stress you out?” Nah, I’ve always been one of those, you know, “procrastinator” types blessed with an “easy-going/go with the flow” type personality which combined gives you ME: a “not much stresses me out” type person….well, except public speaking….otherwise, I tend to just take it all in stride.

When researching ideas for the class, I knew that I didn’t want any recipes that involved an ice cream “machine”…I want to teach the kids something they can easily duplicate at home, use their hands, and be actively involved in making. I stumbled across two great ideas that I found on the internet yesterday.  These are great if you have kids, grandkids, nieces, or nephews! Matter of fact, I think I may do this with my little nephews when I go to visit them soon!

Here’s the first one…this one is my favorite:

RECIPE: Chocolate Ice Cream in a Can

You’ll need:

2 cup half and half, milk, or cream

4 tablespoons sugar

1 teaspoon vanilla

1 teaspoon cocoa

5 cups crushed ice

3/4 cup kosher salt

3 pound coffee can, emptied and rinsed

1 pound coffee can, emptied and rinsed

Gloves or towel to protect hands

Coffee anyone?

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HAHA! Unfortunately, I didn’t have any coffee cans on hand so I had to buy them at the store…and let’s just say this is one of about 4 gallon-size ziploc bags full of coffee that I have now. I think I’m set for the next year. Okay, I regressed as usual….on to the directions…

Directions:

1. In a medium bowl, combine half and half, sugar, vanilla, and cocoa.

2. Place 1-pound coffee can inside the 3-pound coffee can and pour the ice cream mixture into the smaller can. Cover the small can with it’s lid (you can seal with duct tape if you want to be extra safe).

3. Surround the smaller can with ice and salt (layer about 1 cup ice with 1/4 cup salt, repeat until can is full).

4. Then, you just want to roll the can back and forth for 10 minutes. If you have two kids, have them sit on the floor and roll it back to each other. This is where the gloves or towels will come in handy.

5. After 10 minutes,remove the smaller can and check the ice cream. The mixture on the sides of the can will set up faster than the center. Use a rubber spatula to quickly scrape down the sides and give the ice cream a good 1-2 stirs.

6. Reseal the lid and set the can back inside the larger can. Refill with ice/salt if needed.  Roll the can for 5-10 more minutes.

Then presto, you have a yummy, simple chocolate ice cream…

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Mmmm. It was good.

Okay, here’s the second recipe:

Recipe: Vanilla Ice Cream in a Baggie

You’ll need:

2 cups heavy whipping cream

2 cups half and half cream

1/2 cup sugar

2 teaspoons vanilla extract

Crushed Ice

4 cups kosher salt

2 pint-size resealable plastic freezer bags

1 gallon-size resealable plastic freezer bag

Gloves or towel to protect fingers

Directions:

1.In a large bowl, mix together the whipping cream, half and half, sugar, and vanilla extract.

2. Pour about 1/2 cup of mixture into a pint-size plastic bag and seal carefully, squeezing out the air. Place this bag into a second pint-size plastic bag, again squeezing out the air and sealing carefully.

3. Fill the gallon-size plastic bag about halfway with ice and add 1/2 cup kosher salt. Place the pint-size bag into the large bag, squeeze out most of the air and seal the large bag.

4. Wear gloves, or wrap the bag in a towel to protect hands against the extreme cold. Shake and massage the bag for 5 minutes or until the mixture thickens into ice cream. Add more salt and ice to the outer bag if the ice cream hasn’t formed about 10 minutes of continuous motion.

I hope you enjoy and have fun with this! These recipes are like a cool (no pun intended) science experiment ….the salt reacts with the ice to create an extra cold brine which facilitates the ice cream setting up so quickly….which is why you will want to have gloves or towels on hand for this. What ever you do, don’t let your kids put their wet fingers or tongues on the “well-below freezing” coffee can. That would not be good. It would be like that scene in Christmas Story where Flick’s tongue gets stuck to the pole. Yeah, definitely not good.