Ice Cream in a Ziplock
Source of Recipe
Submitted by Brandon Johnstun
Recipe Introduction
I made this technique of making ice cream in 1981. I did not like the idea of carrying 2 cans on a hike to the outback. Crossing streams that had water rushing off them from the ice caps, gave me ice cold water to use instead of ice. Cold feet, 100 lb pack, and trying to get to the other side, gave me the idea to make ice cream. I use powdered milk and creamer to make it with. This recipe is one that I flabergast river guides with. They have never been able to have ice cream after day 2 of a trip. You make this up and put it on top of my hot out of the dutch oven cobbler, and you have a genuine winner. When you have family reunions, kids birthday parties, or a get together, do this to startle everyone. Have them sit in a circle after dinner, and squish the one they make. When their hands get cold, have them pass it to the person next to them. Kids get to make the flavor they want, and everyone else can make one for them too. You can use gloves or wrap the bag in a towel to keep your hands warm.
List of Ingredients
Tools
1 1 gal Freezer ziplock bags (not the ones with the zipper, they leak when you squeeze the bags)
1 2 qt Freezer ziplock bags (not the ones with the zipper, they leak when you squeeze the bags)
Measuring cup
Measuring spoon, 1 Tsp
NOTE: You may want to duct tape the ziplocks to make sure they do not leak on the inside bag.
Ingredients
2 C Milk
2 C Whipping cream
2/3 C Sugar
1 Tsp Vanilla extract, or alot more to make a stronger flavor vanilla, till you can really smell the vanilla in the mix, like a french vanilla
Two trays of ice or more
Rock salt
Recipe
Serves: 2 to 4
Time required: Prepare: 2 minutes Squish: 15 minutes
Difficulty: Easy, except for the cold, cold fingers.
Directions
Freeze all the ingredients you use to flavor the ice cream. Also, put in the freezer the milk and cream for 20 minutes before you start, to make the process go faster.
This makes a very good vanilla ice cream.
1. Take one ziplock and pour all ingredients in it.
2. Suck all the air out of it, and then seal it.
3. Open the other ziplock and pour some ice in the bottom of the bag. Sprinkle salt on the ice.
4. Put the ice cream bag in the ice bag.
5. Add more ice and salt to both sides of the ice cream bag.
6. Put more ice and salt in the bag, then suck the air out and seal it up.
NOTE: By having all of the air out of both bags, you will get the ice cream to form faster.
NOTE: The melted water in the bag will make it colder. Do not pour it out. If it is not hard enough, and the ice is all melted, put some more in, along with some more salt.
7. Squish the bag of ice cream like you are trying to find a quarter. Then squish another, and another, and another place till you get the ice cream as hard as you want it.
8. You will end up with a soft serve ice cream. If you want a harder ice cream, put it in the freezer for 2 hours.
Serve with
Cobbler that I created.
Use for milk shakes.
Eat it by itself, or with anything you like. Try it between two cookies or brownies.
Variations
*Add candy bits, cookie bits, fruit, drink syrup, chocolate bar bits, peanut butter, fruit syrup, pie filling, jam, jelly, jello mix, pudding powder, and anything else you can think of.
*After you have formed the basic soft serve ice cream, take the bag out. Then add in your favorite jam, or thick syrup. Squish it around and you will have a swirl to it.
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