Ice Cream in a Bag
I came across a recipe on the internet for making ice cream in a zip lock bag and I've been wanting to try it. Yesterday seemed like a good day.
I gathered together the ingredients:
Mixed the milk and sugar with the mixer:
Added all of the remaining ingredients and poured it into a quart ziplock bag which was then put inside of another quart bag:
This then went inside of a gallon bag filled with crushed ice and four tablespoons of coarse salt:
I shook it for several minutes - great workout for the arms, let me tell you!
Poured/spooned it into a container. It was the consistency of soft serve ice cream at this point:
This is what it looks like this morning and it is delicious!
Very smooth and creamy with no ice crystals. I'll definitely do this again and experiment with other flavors.
There was, of course, one small catastrophe. Apparently, I didn't completely seal the gallon bag and while I was vigorously shaking the bag, it popped open and ice went everywhere. What a mess! Luckily, I hadn't mopped the floor yet. I was saving that chore until all the cooking that was going on yesterday was over. :-)
Comments (20)
9 years ago
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Trachycarpus Fortunei and Musa Ice Cream
Comments (32)I'd probably wait on that one too for now. They're pretty hardy and winter over well, but I'd wait. Many people in colder areas dig them up and cut them back to just bulb and stems to put them into dormancy and winter them over in a cool, dry basement. They aren't real happy as a growing as a full plant indoors, but it won't hurt them. After they are in the ground next spring and have a full growing season behind them, you can leave them in the ground for winter. When the first frost or hard freeze gets them, their leaves will burn and wilt. Cut their stems (it will likely have a few pups by end of growing season) flush with the ground. Let them remain exposed to the cold night air for a week to signal it to go into dormancy. Then you can mulch them in with a few inches of mulch ( don't use compost, it'll rot the stems). The colder your area, the deeper the mulch. I use about five or six inches for my warm 7b winters. As spring approaches, you can start removing some of the mulch to ease the emergence of the pups. You should have multiple pups from each bulb. They look best in groups. Good luck....See MoreFoods cooked in a bag
Comments (6)I don't think there's a problem with the ice cream in a bag, or the fudge recipe made in a bag, but it's highly recommended that you NOT cook in bags that are not intended for that purpose. These recipes were all the rage a few years back, before it was known that there are dangers in heating plastics that aren't meant to be used to cook foods. I'd avoid the omelette and any other 'hot' foods cooked in plastic--especially for children. They have their whole lives ahead of them, no need to expose them to any more carcinogens than they already encounter in the environment....See MoreHeavy Cream, Light Cream, Ice Cream
Comments (7)Since light cream can be up to 30% fat, I would use 2/3 cream and 1/3 milk. Actually, if I were making it myself, I would decrease the milk even more, since milk upsets me more than cream. I made strawberry ice cream Tuesday using a recipe that called for light cream, and I substituted all heavy cream. I took some to work because I can't eat all of it, and I thought DB didn't want it, but then after he had some yesterday, he decided it was very good. For myself, the most milk I would put it would be about 1/8 portion. I haven't noticed a problem with using all heavy cream, except that it did get very fluffy and I was afraid it would going to climb out of my ice cream machine, and so I ate little bits of it as it was going along. The worst thing that will happen is you will have excess volume, and you might want to make sure your ice cream maker will handle it. Everyone at work loved it. Lars...See MoreLooking for a recipe...can you help..think I saw it here
Comments (9)ice cream in a bag is fun - been there, done that with my gs ice cream in a bag 1 tablespoon sugar 1/2 cup milk or half & half 1/4 teaspoon vanilla 6 tablespoons rock salt **** can use regular table salt, I have 1 pint-size plastic food storage bag (e.g., Ziploc) 1 gallon-size plastic food storage bag Ice cubes How to make it: Fill the large bag half full of ice, and add the rock salt. Seal the bag. Put milk, vanilla, and sugar into the small bag, and seal it. Place the small bag inside the large one, and seal it again carefully. Shake until the mixture is ice cream, which takes about 5 minutes. Wipe off the top of the small bag, then open it carefully. *****I PUT THE BAGS IN FREEZER FOR A BIT TO MAKE THE ICE CREAM FIRMER Tips: A 1/2 cup milk will make about 1 scoop of ice cream, so double the recipe if you want more. But don't increase the proportions more that that -- a large amount might be too big for kids to pick-up because the ice itself is heavy....See More
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Here is a link to a YouTuber making ice cream with liquid nitrogen: https://www.youtube.com/watch?v=2jUFdH7gvfY . It is a profoundly geeky and fun thing to do. No shaking required. Stir and use gloves. Where I live you can buy liquid nitrogen at industrial gas supply and medical gas supply as well as party store and some places that sell propane.
This is what the process looks like.
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It would be great on a boat with limited room in the freezer. Hope you enjoy it!
Peaches and ice cream - yum, yum, yum! I wanted a second serving so bad, but managed to control myself.
- 9 years ago
RosieOriginal Author