Chris is extremely curious – he’s interested in how things are made, science, and animals just to name a few.
Today his love of science has him making vanilla ice cream using ice and salt which he learned how to make way back in the 2nd grade. Now, 3 years later, he often makes ice cream using this method when the mood strikes.
The basics for making this simple ice cream are to fill a gallon size plastic bag half way with ice and add salt. Place the flavored cream or milk in a smaller plastic bag, seal it and place it into the larger bag with the ice and salt. Then ‘SHAKE, SHAKE, SHAKE’ and in a few minutes you have a creamy ice cream.
You may have used or heard of an ice cream machine to which you add salt and then churn the mixture with a crank. I have never used this type of ice cream machine but the chemical reaction of the salt and ice is what causes the creamy treat to freeze.
So here is the tried and true, easy to make, Vanilla Ice Cream Recipe.
- 1 cup Half & Half cream or whole milk
- 1 tsp. vanilla extract
- 2 TBLS. sugar
- 1 gallon size freezer bag
- 1 quart size freezer bag
- 3-5 cups ice cubes
- ½ cup coarse salt (Kosher salt is best, but you can use whatever salt you have available)
- In a small bowl or a 2 cup measuring cup add in the cream or milk, vanilla extract and sugar, mix well to blend.
- Pour the milk mixture into a quart size plastic bag and seal tightly. Set aside,
- Add the ice cubes to a gallon size plastic freezer bag, filling the bag half full with ice.
- Sprinkle salt into the bag with the ice.
- Add in the sealed quart size bag into the gallon size bag and seal tightly.
- Then SHAKE, SHAKE, SHAKE for several minutes until the milk has turned to ice cream. This takes approximately 5 minutes although the time will depend on how much ice/salt and shaking you do.
The next step to our Vanilla Ice Cream making was to make a batch using the ice cream machine. That way we could have a ‘real’ ice cream tasting.
We made the basic vanilla ice cream recipe that came with the ice cream machine.
Now it was time for a taste test. Out came the ‘Friendly’s’ vanilla ice cream, we tasted the three ice creams and Chris was very pleased with the homemade ice cream results.
Next sprinkles were added. That was ‘the best’. They gave the ice cream a lot of crunch. Then chocolate syrup was added. The sprinkles won over the chocolate syrup. Chris was convinced that the no churn, ice and salt method vanilla ice cream was better tasting over the churned ice cream. I had to agree with him — it had less ice crystal crunch than the churned ice cream.
This is the day I threw caution to the wind and decided it was A.O.K. to eat ice cream for lunch. I just couldn’t resist!
Chris always surprises me, he came to the rescue and made a semi-‘healthy’ milk shake with banana, a splash of chocolate syrup and the remainder of our homemade ice cream.
Cooking with kids is a learning experience for everyone. Today I was the sous-chef while Chris gave me instructions though he still had a few questions as we moved along with this process.
This method for making ice cream is great for the kids to do. Just a word of caution, it can get a little messy – the plastic bags can open up sometimes and then, well take it from me, it’s a bit messy.
Another fun day in the kitchen #cookingwithkids.