Ziplock Ice Cream
1/2 cup milk (doesn't matter what kind, but I used whole milk)
1 Tablespoon sugar
1/4 teaspoon vanilla or other flavor
l. Add ingredients to pint size ziplock bag and zip shut.
2. Place that bag in larger ziplock bag.
3. Add ice to fill bag 1/2 way and 6 tablespoons of salt
4. Zip that one shut and shake, turn, toss, and mix the bag. In about
5-10 minutes you have cold hands and yummy ice cream.
Do not double recipe! Kids may want to use mittens to do this.
Recipe By : Hospitality in a Jiffy by Jiffy Mix
Serving Size : 8 Preparation Time :0:00
Categories : Breads
|1||package jiffy bran with dates muffin mix|
|1/4 cup||brown sugar|
Preheat oven to 400 degrees. Cream brown sugar, shortening and honey and coat muffin cups. Blend remaining ingredients. Batter will be slightly lumpy. Fill muffin cups 1/2 full. Bake 15 to 17 minutes or until golden brown. Remove immediately and invert onto serving plate. Makes 8 to 10 muffins.
MAKE ICE CREAM IN A COFFEE CAN:
3 lb coffee can and lid
1 lb coffee can and lid
1 c whipping cream
1 c milk
1 c sugar
1 tsp vanilla
How to make it:
1. Mix in the 1 lb can whipping cream, milk, sugar and vanilla.
2. Fasten lid tightly on the can and tape to prevent leakage.
3. In bottom of 3 lb can, put thin layer of ice and rock salt.
4. Put 1 lb can inside large can and fill with ice and rock salt.
Fasten lid and tape to prevent leakage.
5. Roll can back and forth for 15 minutes or until ice cream is firm.
For a science experiment:
Scoop some homemade ice cream into bowl labeled "A".
Scoop some store bought ice cream into bowl labeled "B".
Compare bowls A and B for differences and similiarities in color,
smoothness, taste, thickness, etc.
Note: Store-bought ince cream contains a by-product of sea kelp called algin. Algin is used as an emulsifier and stabilizer in commercially made ice cream, as well as a variety of other foods. It works like a preservative so that you can keep the food product longer.