HOME MADE ICE-CREAM!
What You’ll Need
1 cup heavy cream
1/2 cup Kosher salt
2 tablespoons sugar
1/2 teaspoon vanilla extract
1 pint-size ziplock bag
1 gallon-size ziplock bag
Any of your favorite ice cream mix-ins (Candy, fruits, nuts etc…)
1.Combine the heavy cream, sugar and vanilla extract in the pint-size bag. Seal the bag tightly, so that none of the liquid will leak out.
2. Fill the gallon-size ziplock bag halfway with ice cubes. Sprinkle Kosher salt over the ice cubes.
3. Insert the pint-size bag filled with ingredients into the bag of ice and salt. Seal the gallon-size ziplock bag. If the bag begins to leak, don’t hesitate double bagging it to reduce the mess.
4. Shake the bag for 5-15 minutes until the ice cream mixture begins to harden. Feel the small bag to determine the consistency of your ice cream. Once satisfied with the consistency, remove the small bag from the bag of ice.
5. Open the small ziplock bag and add any desired candies or fruit that you want. We like blueberries in mine. Feel free to eat the ice cream right out of the bag or, if you prefer, scoop it into a bowl.
Legend says that the Roman emperor, Nero, discovered ice cream. Runners brought snow from the mountains to make the first ice cream. Thomas Jefferson made ice cream with tomatoes for his dinner guests. In 1904 at the St. Louis World Exposition the first ice cream cone was eaten. An ice cream vendor ran out of dishes and improvised by rolling up some waffles to make a cone.
How does this ice cream ball work? When the rock salt comes in contact with the ice, the freezing point of the ice is lowered. Water will normally freeze at 32 degrees F. A 10% salt solution freezes at 20 degrees F, and a 20% solution freezes at 2 degrees F. By lowering the temperature at which ice is frozen, we created an environment in which the cream mixture can freeze at a temperature below 32 degrees F into ice cream!