Homemade Ice Cream
Before you roll your eyes at this notoriously time-consuming and tiring dessert, let me stop you. This. Recipe. Is. So. Easy. I’m not kidding. When I found it on ehow.com, I couldn’t believe that anyone made ice cream at home in less than 10 minutes. But it’s entirely possible; just ask my photographer Emily, fellow Backdropper Allory, or my boyfriend Matt. We all made a batch of ice cream and let me speak for the group when I say, “YUM.”
You will need:
- · 2 quart-sized Ziploc bags
- · 1 cup milk (any kind works; we used 2%)
- · 2 tbsp sugar
- · 1 tsp vanilla extract
- · 6 tbsp salt
- · 2 giant handfuls of ice cubes (about one tray’s worth)
- · any flavorings you might want (we used chocolate syrup and frozen strawberries, thawed and pureed in a blender)
In one Ziploc bag, combine the milk, sugar, vanilla and any flavorings. Seal it tightly; if you don’t, you’ll have watery and salty ice cream. In the other bag, add the salt and ice cube. Then put the first bag into the ice and salt one. Seal the second bag tightly too, so the saltwater doesn’t drip everywhere.
Shake the bag vigorously for 5-7 minutes. I had to wrap it in a kitchen towel, because my hands got too cold. I equated this part of the ice cream-making process to the culinary equivalent of the Shake Weight. You’ll start to feel the ice cream thicken as you go. When it’s at your desired thickness, throw away the outside bag with the now-melted ice. Wipe off the inside bag thoroughly. Finally, open it and scoop out your fresh, delicious, homemade ice cream!
Tags: Emma Frankart, Homemade Ice Cream