1/2 cup milk
1/2 teaspoon vanilla
1 1/2 tablespoons sugar (or to taste)
6 tablespoons salt
Preparation:
Put milk, vanilla and sugar into a pint or quart-sized freezer bag. Seal well.
Fill a large, gallon-sized freezer bag with ice. Add the salt. (We used rock salt.)
Put the smaller bag into the larger bag and seal.
Shake and mix until the ice cream thickens, about 10 minutes. You can also let the kids gently throw the bag back and forth to help mix the ice cream. The bag gets very cold, so you might want to use towels to hold it. Makes for a fun family night or Birthday activity.
Showing posts with label Ice-Cream. Show all posts
Showing posts with label Ice-Cream. Show all posts
Monday, July 13, 2009
Thursday, July 2, 2009
Ice Cream
9 oz sugar
8 large egg yolks
3 c. half & half
2 tsp.vanilla
1 c. heavy cream
On medium heat mix half and half and cream. Simmer, scold the dairy, whisk yolks, add sugar SLOWLY. Whisk briskly to ribbon stage. Bring dairy to light bubble stage. Slowly add 1/3 dairy to egg mixture-use ladle. Then pour in the rest. Put back on stove on low-bring up to 170* ( a spoon should be coated in the mixture at this stage). Chill. Add vanilla flavorings and or 1 tsp. flavored oils, and any mixings you want to add. Seal in airtight container, and freeze mixture for 4-8 hours before eating.
8 large egg yolks
3 c. half & half
2 tsp.vanilla
1 c. heavy cream
On medium heat mix half and half and cream. Simmer, scold the dairy, whisk yolks, add sugar SLOWLY. Whisk briskly to ribbon stage. Bring dairy to light bubble stage. Slowly add 1/3 dairy to egg mixture-use ladle. Then pour in the rest. Put back on stove on low-bring up to 170* ( a spoon should be coated in the mixture at this stage). Chill. Add vanilla flavorings and or 1 tsp. flavored oils, and any mixings you want to add. Seal in airtight container, and freeze mixture for 4-8 hours before eating.
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