AZZenny
Registered User
I was looking for sorbet recipes for my new ice cream machine and saw this -- looks like a lot of fun for kids -- or for easily-entertained adults. Could be a fun do-it-your-own-way dessert for a BBQ or party.
This no-cook recipe for vanilla ice cream makes about eight half-cup servings.
Ingredients:
2 cups heavy whipping cream
2 cups half-and-half or light cream
1/2 cup white sugar
2 teaspoons vanilla extract
1-2 bags crushed or small-cubed ice
4 cups coarse salt
For each person you'll need:
2 pint-size resealable plastic freezer bags
1 gallon-size resealable plastic freezer bag
Gloves or towel to protect fingers
1. In a pitcher or large measuring cup, stir together the whipping cream, half-and-half, sugar, and vanilla extract until sugar has dissolved.
2. Pour about 1/2 cup of mixture into a pint-size plastic bag and seal carefully, squeezing out extra air. Place each sealed bag into a second pint-size bag, again squeezing out extra air. Seal carefully.
3. Fill each gallon-size plastic bag about halfway with ice and add 1/2 cup coarse salt. Place one sealed small bag into the large bag, squeeze out most of the air, and seal the large bag.
4. Wear mittens or thick gloves, or wrap the bag in a towel to protect hands against the extreme cold. Shake and massage the bag for about 5-10 minutes or until mixture thickens into ice cream. Add more salt and ice to the outer bag if ice cream hasn't formed after 10 minutes of continuous motion.
5. If desired, add crushed candy, chocolate chips, nuts, etc at the very end and shake a few more times. Do not add alcohol or alcohol-based flavorings as they inhibit freezing.
6. Remove the outer pint-size bag before you open the inner bag so you don't get any of the salty ice on your ice cream!
You can also place the ingredients in a small coffee-type can (duct tape the lid shut!) inside a larger can filled with the slushy ice/salt mixture and roll it rather than shake it for 10-15 minutes, but you won't get to see it turn to ice cream.
This process creates temperatures well below normal freezing, so protect hands with thick gloves or a towel while shaking the mixture into ice cream.
Why shake the bag? The motion creates smoother ice cream by breaking up large ice crystals and allows the ice cream to freeze uniformly.
Lower-fat versions reportedly do not work as well, but I'm thinking it might be fun to try with a thick fruit puree and simple syrup to make a sorbet.
This no-cook recipe for vanilla ice cream makes about eight half-cup servings.
Ingredients:
2 cups heavy whipping cream
2 cups half-and-half or light cream
1/2 cup white sugar
2 teaspoons vanilla extract
1-2 bags crushed or small-cubed ice
4 cups coarse salt
For each person you'll need:
2 pint-size resealable plastic freezer bags
1 gallon-size resealable plastic freezer bag
Gloves or towel to protect fingers
1. In a pitcher or large measuring cup, stir together the whipping cream, half-and-half, sugar, and vanilla extract until sugar has dissolved.
2. Pour about 1/2 cup of mixture into a pint-size plastic bag and seal carefully, squeezing out extra air. Place each sealed bag into a second pint-size bag, again squeezing out extra air. Seal carefully.
3. Fill each gallon-size plastic bag about halfway with ice and add 1/2 cup coarse salt. Place one sealed small bag into the large bag, squeeze out most of the air, and seal the large bag.
4. Wear mittens or thick gloves, or wrap the bag in a towel to protect hands against the extreme cold. Shake and massage the bag for about 5-10 minutes or until mixture thickens into ice cream. Add more salt and ice to the outer bag if ice cream hasn't formed after 10 minutes of continuous motion.
5. If desired, add crushed candy, chocolate chips, nuts, etc at the very end and shake a few more times. Do not add alcohol or alcohol-based flavorings as they inhibit freezing.
6. Remove the outer pint-size bag before you open the inner bag so you don't get any of the salty ice on your ice cream!
You can also place the ingredients in a small coffee-type can (duct tape the lid shut!) inside a larger can filled with the slushy ice/salt mixture and roll it rather than shake it for 10-15 minutes, but you won't get to see it turn to ice cream.
This process creates temperatures well below normal freezing, so protect hands with thick gloves or a towel while shaking the mixture into ice cream.
Why shake the bag? The motion creates smoother ice cream by breaking up large ice crystals and allows the ice cream to freeze uniformly.
Lower-fat versions reportedly do not work as well, but I'm thinking it might be fun to try with a thick fruit puree and simple syrup to make a sorbet.
