Kate Corner: Homemade ice cream
Memorial Day is the unofficial start to summer. So why not make a fun summer treat: ice cream in a bag.
Here's what you'll need:
- Gallon-sized sealable bag
- Sandwich-sizes sealable bag
- Rock salt (table salt will do too)
- Heavy whipping cream or half and half
- Vanilla extract
Fill half of your gallon-sized bag with ice and add 1/2 a cup of salt. Mix it up and set it aside.
Then in your sandwich-sized bag, add 1 cup of your half and half or heavy cream, 1/2 teaspoon of vanilla, and 2 tablespoons of sugar.
Put that bag into your gallon-sized bag and shake it around for about 5 minutes or until you're ice cream is firm.
There's your ice cream.
We need the salt because it helps to lower the freezing point of the ice. Similar to why we put salt on the road during the winter.
Heat is needed to melt the ice and it must come from somewhere. That somewhere is the warmer cream mixture. This makes it possible for the mixture to freeze when it is not below 32 degrees Fahrenheit. We shake the bags around so that the warmer ice cream moved from the inside to the outside and freezes evenly.