Spring is in the air! Well, almost…
And that has me think of warmer weather and ice cream of course!
Here is a great, fast, EASY way to make your own ice cream (without those ice cream machines that you hardly use, takes up space in the kitchen or that you never bothered to buy because you would hardly use it! (Smart you!)
I love strawberries, so here we will make strawberry ice cream. But no worries if you prefer another flavor. You can create any flavor ice cream you like. And include the kids in this recipe! It’ EASY and they love ice cream.
Ever since I could remember, ever summer my mother would take me strawberry picking at the local farm. It has been a tradition that continues to this day and one that I hope my children can be a part of as well…
My Mom 
Now onto the ice cream.
This is how it goes…
WHAT YOU NEED:
1/2 cup milk
1 tbsp sugar
1/2 tsp vanilla extract
Salt
Ice
2 small Ziploc sandwich bags
1 Large Ziploc freezer bag
Kitchen towel
Flavor/Toppings of choice
DIRECTIONS:
FIRST – Choose your flavor!!! (Note: Cookies tend to get too mushed up)
In a small sandwich bag, mix:
1/2 cup milk
1 tbsp sugar
1/2 tsp vanilla extract
And add the flavor of your choice! (strawberries, chocolate chips, etc. etc.)
IMPORTANT!
Be sure you seal the ice cream mixture bag VERY well and be careful to not poke a hole in the bag otherwise, you end up with salty ice cream :p
As an extra precaution, sometimes, I use two sandwich bags for the ice cream mixture (one inside of the other).
In a larger, separate freezer bag, add lots if ice and salt.
Place the ice cream mixture in the bag of salt and ice and knead for approx. 5 minutes or until the mixture starts to harden. (This is where the kitchen towel comes it handy – ’cause it’s cold!)
Remove your ice cream mixture from the large Ziploc bag and empty your ice cream contents into a bowl.
Add your favorite toppings and enjoy! Eat fast because the ice cream will melt fast (and be careful of brain freezes!!)
Make a Science Project Out of It (Optional)
Have the kids measure the temperature of the ice BEFORE and AFTER the salt is added.
How does the salt effect the temperature of the ice?
Why does it have the effect that it has?
How does that effect the ice cream making process??
