Although winter has already entered, when I saw this novel DIY ice cream method, I couldn’t help but want to share it with everyone. There is no need to stir or long waiting. It only takes 15 minutes to make ice cream in a sealed bag. The process is fun and safe, especially suitable as a parent-child activity. Parents can also guide children to make it themselves while explaining the principles, and use it as a science experiment. Oh!
To make this quick ice cream, you need to prepare two sealed bags (one large and one small), half a cup of whole milk, half a cup of whipping cream, 1 or 2tbsp sugar, 1/2tsp vanilla and other natural foods you like Flavor, a large bowl of ice, and a lot of rock salt (ordinary table salt can also be used, but varieties with large crystals are more effective). (Ingredients are for 1 person)
Step 1: Pour the whipping cream and whole milk into a small ziplock bag. If you are afraid that children will spill it, you can place a large bowl or small basin under the bag.
Step 2: Add sugar.
Step 3: Pour in your favorite vanilla essential oil.
Step 4: Squeeze out the air slightly, then seal the bag and place it in the refrigerator for later use.
Step 5: Pour the ice cubes into a large sealed bag. The original party said that the amount of ice is about 4 cups. If you are not sure how much 4 cups is, you can directly fill 1/3 of the bag.
Step 6: Then pour in half a cup of rock salt. The reason why salt is used here is because when the salt mixes with the water on the surface of the ice cubes, it will dissolve quickly, causing the temperature to drop rapidly and significantly, allowing the milk and cream to mix.Things turn into ice cream.
Step 7: Place the small sealed bag in the front into the large bag filled with ice and salt, squeeze out the air, and seal it tightly.
Step 8: Start shaking for at least 5 minutes. Remember to wear gloves to avoid frostbite.
It will be tiring, so let the children shake for a while before the adults take over. (The original party recommended a method, which is to wrap the sealed bag with tape and then put it in the dryer to tumble in cold air for 3 minutes, but it must be wrapped well)
After shaking, when you see that the texture is close to solid, you can scoop it out and enjoy it. Although the taste is not as delicate and smooth as commercially available ice cream, it is faster, hygienic, without messy additions, and the taste is also very good, for children. You won’t be picky! You’ll even be prepared forI am proud of my achievements.
Note: Use a better quality sealed bag, or add an extra layer outside the bag, otherwise it may be damaged due to various reasons during the shaking process. In addition, don't shake it for too long. You can eat it when the texture becomes slightly softened ice cream, otherwise it will cause the cream to separate from water and oil.
