Today ten toddlers from the MOMS Club came over to our house to make home-made ice cream. It wasn't nearly as scary as it sounds; it turns out that home-made ice cream can be incredibly simple and mess-free to make. I tested the recipe over the weekend, and I was shocked that it worked AND made delicious ice cream. If you'd like to enjoy a nice, quiet dish of ice cream, though, I'd suggest making it without the ten toddlers.
Ziploc Ice Cream
Ingredients/Supplies:
Whole Milk
Sugar
Vanilla
Ziploc bags (pint and gallon)
Salt (Rock salt preferred or regular salt if you can’t find rock salt. I found a box of rock salt labeled "ice cream salt" among the regular salt in the baking aisle)
Ice
In a pint-sized Ziploc bag add the following and then zip it shut:
½ cup milk
1 tablespoon sugar
¼ teaspoon vanilla
In a gallon-sized Ziploc bag add ice to fill the bag halfway and six tablespoons of rock salt.
Place the pint-sized bag inside the gallon sized bag. Zip it shut. Now add it to ANOTHER gallon sized bag (to prevent holes/messes). Zip it.
Shake, turn, toss and mix the bag. In about 10 minutes you will have cold hands and yummy ice cream.
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