Five Minute Homemade Ice Cream (in a Bag)
July 19th, 2009 by Michael Kwan
Let me be the first to say that I can get pretty lost in the kitchen, but this sounds like a recipe that even I can handle. While you could certainly indulge in some fancy desserts from a place like Les Faux Bourgeois, it’s much more affordable (and probably healthier) to make your own cold treats from the comfort of your home.
Normally, you would think that you need an ice cream maker to make any ice cream at home, but that doesn’t appear to be the case. Instead, you just need a couple of plastic bags and five minutes of your time. Yes, five minutes. Add this to the five-minute chocolate cake recipe that I posted a few months ago and you have yourself a wonderful summer dessert. Want some homemade ice cream? Read on.
Ingredients:
- 1 tablespoon sugar
- 1/2 cup milk or half & half
- 1/4 teaspoon vanilla
- 6 tablespoons rock salt
- 1 pint-size plastic food storage bag (e.g., Ziploc)
- 1 gallon-size plastic food storage bag
- Ice cubes
Instructions:
- Fill the large bag half full of ice, and add the rock salt. Put this aside.
- 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. Enjoy!
Tips:
- Half a cup of milk will make about one scoop of ice cream.
- Substitute the vanilla for some cocoa to make chocolate ice cream.
- Switch the milk and vanilla for straight fruit juice to make sorbet
This recipe comes from Kaboose.com. I haven’t had the opportunity to try it myself (no rock salt), but I plan to give it a try in the near future. There’s nothing like a big bowl of fresh ice cream on a hot summer’s day. It can’t be worse than the bad ice cream I ate from a toilet in Taiwan, right?
Tags: dessert, ice cream, recipe
Filed under Food and drink.
You should be able to make it with table salt too, instead of the rock salt.
The point of the salt is to lower the freezing point of the ice, which causes it to draw more energy from the ingredients and thus cool the ingredients faster than if you were to use ice alone.
Since table salt is basically more finely ground rock salt, the effect should be the same.
Good to know! Thanks.
I believe someone has a product that is a plastic ball that you put ice and salt in the outside portion and the ingredients in the inside close it and roll it around. In 5 min. you have ice cream.
Nice to not have to pay for the plastic ball.
Yes, there is a ball like that. It would probably be fun for kids, but why waist the money when you have plastic bags?