I hope you are having a safe and happy 4th of July tonight! As for the hubby and me, we decided to stay in this year and avoid the crowds and traffic around San Diego. We had a really great day just relaxing and enjoying the time off together. 🙂
Of course I did have to fit in a cooking adventure, though! In the spirit of summer, I decided to try making ice cream for the first time… the handmade-in-a-baggie way. I found this great tutorial on how to do it with just a few ingredients (and some mildly tired arms). Ever the impatient one, I should have shaken it a bit longer to get it a bit more of an ice cream consistency, but it was still really tasty! I doubled the vanilla extract (I have a tendency to do that with vanilla. :oops:) and it tasted just like vanilla bean ice cream!
I’m going to declare it a success. The hubby liked it too and we shared in the project’s success. 🙂
Homemade Ice Cream in a Baggie by Tips From A Typical Mom
- 2 tablespoons sugar
- 1 cup half and half
- 1/2 teaspoon vanilla extract
- 1/2 cup salt (The bigger the granules, the better. Kosher or rock salt works best, but table salt is fine.)
- Ice cubes (enough to fill each gallon-size bag about half full)
- 1 pint-size ziplock FREEZER bag (make sure they are Freezer bags or the salt will poke little holes in the baggies, making your ice cream taste like salt)
- 1 gallon-size ziplock FREEZER bag
- Combine the sugar, half and half, and vanilla extract in the pint-size bag and seal it tightly.
- Place the salt and ice in the gallon-size bag, then place the sealed smaller bag inside as well. Seal the larger bag. Now shake the bags until the mixture hardens (about 5 minutes). Feel the small bag to determine when it’s done.
- Take the smaller bag out of the larger one, add mix-ins, and eat the ice cream right out of the bag and Enjoy!