First, though, we had to get some energy out and work up a good sweat. Who can eat ice cream when they’re as cool as a cucumber?
Next, we had to hike over to the new dock and throw a few rocks and pine cones in the lake. Really, who could possibly concentrate on cooking when all that cool water is beckoning?
Finally, we were ready to make ice cream. This recipe is super simple and can be prepared in about 20 minutes. You can make it one of two ways: in nested freezer bags, or in nested coffee cans. The cans are my favorite because you can then roll the cans back and forth and make the work into a game – but the bags work just as well.
First, in either your small can or one quart freezer bag, pour 1 cup of whipping cream (or any non-homogenized cream), 1/2 cup of sugar, and a splash of vanilla. Seal it tightly and put it into the larger container – either the larger coffee can or a 1 gallon freezer bag.
Layer ice and rock salt in the outer bag or can and then seal that. If you are using the cans, start rolling them back and forth. If you’re using the bags, turn on some music and have a dance party! The idea is to keep that cream moving, moving, moving, until it thickens up into ice cream. Don’t let the cream stop moving!
This guy turned his bag over and over and over and … well, you get the idea.
When it has reached the consistency you like, open the bags very carefully – you don’t want to get the salty water from the outer container in the ice cream! – and scoop out your ice cream. Add any toppings you like – but it’s really great plain, too (and I don’t even like vanilla ice cream!).
I meant to take a picture of the finished product … but we were too busy eating it. I forgot. It was really yummy.
Next time your kids are hot and a bit bored, get out some bags, crank up the music, and make some ice cream!
