Tuesday, April 14, 2015

Homemade Ice Cream

- 1 c. heavy whipping cream
- 1 c. milk
- 1/4 c. white sugar
- 1 tsp. vanilla extract
- 1 bag crushed ice
- 1 c. coarse salt
- 2 pint-sized bags
- 1 gallon sized bag

1. Start out by preparing the kitchen. Put away all remaining dishes, wipe the counters and prepare the sink for washing more dishes.

2. Combine whipping cream, milk, white sugar and vanilla extract in a bowl and stir until dissolved.

3. Pour this mixture into one of the pint-sized bags and seal it, squeezing out as much air as possible.

4. Place this sealed bag into the other pint-sized bag and seal it tightly.

5. Fill the gallon-sized bag 1/2 full of ice and add 1/2 cup of salt to the ice.

6. Place the pint-sized bag mixture into the gallon-sized bag and seal it tightly, squeezing out as much air as possible.

7. Cover the bag with a towel (to protect hands) and massage/shake for 5-10 minutes. Check it every once in a while to see if the mixture is thickening. If it is not thicker after 10 minutes, add more salt.

8. When mixture has thickened, take out of the bag and pour into a bowl to serve. Enjoy!

Overall, I think we worked together as a group really well. The ice cream was really good, and I'm really impressed with how smoothly everything went! If we were to do it again, I think I would have added a little more ice to the bag to speed up the process.

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