Ziploc Freezer Bag Ice Cream

Ziploc Freezer Bag Ice Cream

Ingredients:
½ Cup heavy whipping cream
2 TBS white sugar
¼ TSP vanilla extract

Directions:
Put ingredients in a 1 pint Ziploc Freezer Bag and zip shut. Take a Larger size Ziploc Freezer Bag and put the Ice Cream
Bag inside of it, then add crushed ice until halfway full, then sprinkle 6 TBS of salt on top and zip the bag shut. Gently
shake, turn, toss and knead the bag so the mix can get cold enough to make ice cream. After 5 – 10 minutes, the liquid
from the inner bag will start to harden and turn into ice cream. Continue to shake, turn, toss, and knead the bag. When
the ice cream reaches the consistency you desire, open the Ziploc and remove the bag with your ice cream. Be sure to
rinse off the bag with the ice cream to remove any salt residue before opening and eating.
Note: Do not double this recipe; it doesn’t work well for bigger portions. For a lighter ice cream, use half & half or whole
milk.
Homemade Ice Cream in a Coffee Can
1- 1 lb coffee can with lid
1- 3 lb coffee can with lid
1 pint of half & half (milk can be used instead
1 egg, beaten
1/2 cup sugar
1 tsp vanilla, 2 T. of choc. syrup, or 1/4 c of strawberries
Add all of the above ingredients to the (1lb) coffee can. Put the lid on the coffee can and secure with duct tape. Place the
1 lb coffee can into the 3 lb coffee can. Surround with crushed ice and rock salt and place the lid onto the 3 lb coffee can.
Have your kids sit on the ground and roll back and forth 3 to 4 feet apart. Roll for 8 to 10 minutes. (The kids can kick the
can back and forth as well.) Check to see if the ice cream is hard; if it isn't replace the lid, add more ice and rock salt. Roll
for another 8 mins.
SNOW ICE CREAM
1 (2 qt.) bowl full of clean snow
1/2 cup sugar
1 cup whipping cream
1 tsp. vanilla
Beat until well mixed (should be like frozen custard). Eat all. This does not freeze well.
SNOW ICE CREAM
10 cup clean, cold snow
1 cup cold evaporated milk
3/4 cup sugar
2 tsp. vanilla
1 tsp. maple sugar
Mix together. Add flavorings if desired, strawberries, chocolate, pineapple, etc. Freeze.
SNOW ICE CREAM
1 egg
1/2 cup brown or granulated sugar
1 tsp. vanilla
1/2 cup milk or cream
2 qt. clean snow
Mix egg, sugar, vanilla and milk; pour over snow. Stir quickly, before the snow melts. Taste and add more sugar and
vanilla, if needed. Chocolate syrup can also be added or top with fruit.
SNOW ICE CREAM
1/2 cup milk
14 oz. can sweetened condensed milk
3 lg. eggs
1/4 tsp. salt
1 cup sugar
1 Tbsp vanilla
2 gallons (or more) very fresh, light fluffy snow
Put milk, sweetened condensed milk, eggs and salt in saucepan. Mix with a wire whisk until smooth. Cook over medium
heat, stirring constantly with the whisk until the mixture just begins to boil. Remove from heat and add sugar and vanilla.
Cover and let cool in the refrigerator. When the mixture is about room temperature, pour it into a large mixing bowl. Add
1 quart of snow and mix. Continue adding more snow until the mixture is very thick and looks like ice cream. Be careful
not to add to much snow. Serve right away. 10 servings.
Mai Tai Sorbet
1/2 cup pineapple juice
1/2 cup peach-passion fruit nectar
1/2 cup guava nectar
6 tablespoons dark rum
1/4 cup sugar
4 teaspoons grenadine
1 tablespoon fresh lime juice
4 fresh pineapple wedges (optional)
Combine all ingredients except pineapple wedges in medium metal bowl and stir until sugar dissolves. Transfer sorbet
mixture to ice cream maker and process according to manufacturer's instructions. Transfer sorbet to container; cover and
freeze unit firm, about 2 hours. Freeze 4 Martini glasses for 1 hour. Scoop sorbet into frozen glasses. Garnish with
pineapple, if desired, and serve.
Note: If you do not have an ice cream maker, you can turn this mixture into a granita - an Italian frozen dessert. Mix 1/2
cup water into sorbet mixture. Freeze in bowl until semi-firm, whisking occasionally, about 3 hours. Cover and freeze until
solid, at least 6 hours or overnight. Using fork, scrape surface of granita to form crystals, scoop crystals into frozen
glasses and serve immediately
Raspberry Sorbet
3 cups simple syrup (recipe follows)
3 Tbs. fresh lemon juice (about 1 lemon)
5 cups fresh or frozen raspberries
1 cup water
Combine syrup, lemon juice, raspberries at water. Divide into two equal portions. Blend one portion in a blender on high
until smooth. Remove excess seeds by pouring mixture through a fine mesh strainer into a large bowl. Repeat with other
portion. Transfer to a plastic storage container and chill in refrigerator for at least 2 hours. Pour mixture into an ice cream
maker and follow directions for the machine. Scoop into serving dishes.
**Tip: If you don't have an ice cream maker, pour mixture into a 12 x 12-inch cake pan. Put in freezer. Stir every 15
minutes until slushy. Transfer to a plastic container and freeze for at least 6 hours.
Simple Syrup
2 cups water
2 cups sugar
To make the syrup, bring the sugar and water to a boil in a saucepan, stirring frequently for about 6 minutes or until sugar
is completely dissolved. Let syrup cool.
Note: You can make the syrup ahead of time and keep covered in the fridge.
Coconut Ice Cream
1 cup heavy whipping cream
1/2 cup sugar
2 cups half and half
2 teaspoons vanilla
1 1/4 cup toasted coconut (extra for garnish)
In a medium size saucepan over medium-low heat warm the cream with the sugar and vanilla. When hot, but not boiling,
remove from heat and let cool slightly. Add the half-and-half and the coconut, stirring well. Cover and place mixture in
refrigerator to chill. Place in tub of electric ice cream maker. If not full, add 1/2 cup of cold milk and follow the ice cream
maker's instructions. The ice cream should make in about 20 minutes.
Tip: To Toast Coconut: Place coconut on shallow baking pan and bake in 325 degree oven, 12 to 15 minutes, stirring
often to prevent burning.