Thanks to my online Chemistry Cooks course, today we made ice cream in plastic baggies. There are several versions of this recipe on the Internet. Here is what we did:
Start with two baggies: one quart size and one gallon size. The gallon size will hold 4 Cups of ice and 1/4 cup rock salt. (Suggestion: Spend the few extra cents and get the heavy duty baggie - you'll be glad for it later.)
In the little baggie you put 1 Cup of whole milk, 3 Tablespoons of sugar, and 1 teaspoon of vanilla flavoring.
After the little baggie is sealed up, add it to the ice and salt in the big baggie. Now SHAKE! (But don't squeeze - I'm not sure why, but that is what all the recipes say!)
Keep shaking for 6-8 minutes. This is a lot of shaking for one little person. We took turns. For Macy's turn, Dan helped by shaking Macy up and down. She loved that!
Keep shaking! Try dancing with a little shake - that entertained Jesse. (Regular readers: note Chuck in the background. His fur is growing, but he needs a jacket for going outside! It has reflector stripes on it.) You will know it is finished when the small baggie gets puffy and pillowy.
Finally, time to eat! It melts fast, so eat quick!
And then play with your spoon, of course!
