Summer continues to slowly warm our chilled Washington bones. There are rumors that it will be in the 80′s on Friday. Gasp! Run for the sunscreen! We’ve already received three invitations to hit the water (beach, lake and pool – we could do it all).
Sarah is ready to make some ice cream.
Feeling heady from the sunshine, the younger children and I went to the grocery store this afternoon to pick up supplies for making homemade ice cream. Dinner was a near thing as certain family members voted to move straight to dessert. Thankfully wiser heads prevailed and we enjoyed a nutritious meal before rushing off to prepare our icy sweet confections.
The boys pause for their camera crazy mama.
Ice Cream in a Bag
* 1 tbs. sugar
* 1/2 c. milk (or 1/2 & 1/2)
* 1/4 tsp vanilla
* 6 tbs rock salt (or table salt)
* 1 gallon size Ziploc bag
* 1 quart size Ziploc bag
Grab a bag and shake it!
1. Fill the gallon size bag half way with ice. Add the rock salt.
2. Mix the milk, vanilla and sugar in the quart size bag. Seal bag carefully.
3. Put the smaller bag inside the larger bag and seal the gallon bag.
4. Shake the bag for at least 5 minutes until mixture becomes thick and ready to serve.
5. Rinse quart size bag carefully with cold water before eating.
Delicious – Cold Stone Creamy R Us
Enjoy! I can see this becoming a summer tradition. It was delicious. Next time I think we’ll double the mixture and make a little more. I would also like to experiment with some add’ins. Tim put on work gloves to shake his bag. It was definitely COLD work!!
Project 366 – Day 177