Making your own ice cream without an expensive machine is actually pretty simple and definitely easy. Plus, making your own ice cream will definitely reduce your carbon footprint over the store bought alternative. Because it eliminates the processing, packaging, cold transport distribution, and grocery store freezers in both the front and back of the store, all working to keep the product frozen and waiting for you to amble by and grab.
From a health standpoint, it prevents all those long, multi-syllable scientifically-named ingredients (are they even edible?) from entering your family’s digestive system. And it even eliminates the potential for freezer-burned waste because the recipe yields individual portions. And because its fresh, likely to be devoured at the dinner talk.
But honestly, when I was a kid, homemade ice cream was the coolest thing I’d ever heard of. So I wanted to share this recipe with the children (and the young at heart) of the world.
- 1 tablespoon sugar
- 1/2 cup milk or half & half
- 1/4 teaspoon vanilla
- 6 tablespoons rock salt
- 1 pint-size plastic bag (such as Ziploc)
- 1 gallon-size plastic bag
- ice cubes
- Fill the gallon bag half full of ice.
- Add the rock salt, and seal the bag.
- Put the milk, vanilla and sugar into the small bag, and seal it.
- Place the small bag inside the large one, and seal it again.
- Shake, shake, shake until the mixture is the consistency of ice cream (about 5 minutes).
- Wipe off the top of the small bag and open it carefully.
Tip: To avoid freezing your hands, wrap a dish towel around the bag.
You can make any flavor (or combination of flavors) that you’d like. Try replacing the vanilla with mint extract or a teaspoon of cocoa. Get creative and enjoy!Recipe is compliments of Kaboose.com.
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