Summer is a-comin’ in – and with it, the need for ICE CREAM!
But if you don’t have an ice cream maker – can you still make your own?
And here’s a couple of methods you could adopt for your next party – – –
Roly Poly Ice Cream
3/4 cup whole, sweet milk – 1/3 cup granulated sugar – 1 cup cream, light or heavy, as you wish – ½ teaspoon vanilla extract – Flavoring of your choice: add chocolate syrup, strawberries, raspberries, etc., etc., etc. – crushed ice – 3/4 cup rock salt
Mix the milk, cream, sugar, vanilla and flavoring of your choice. You may omit the flavoring if you prefer vanilla ice cream. Place this mixture in a cleaned, 1-pound coffee can, and place the plastic lid on the can. I suggest you seal the lid to the can with a bit of duct tape. (Duct tape holds the whole world together!)
Place the filled coffee can into a clean 3-pound coffee can, and pack the crushed ice in layers with the rock salt around the smaller can. Put the plastic lid on the larger can. (You might want to grab the duct tape again.)
Find a friend, and sit, facing each other, with your legs stretched out into a narrow ‘v’. Roll the can back and forth between you for 10 minutes. Take the lids off, scrape the ice cream off the insides of the smaller can, using a table knife or a spatula, stir the ice cream together again, and seal the lid back on. Drain off any water in the larger can, and re-pack it with ice and rock salt. Roll the can back and forth for another 5 to 10 minutes. That should do it. Makes about a quart of ice cream, for 4 people
This recipe makes enough ice cream for one person; each person can make his own.
½ cup milk 4 tablespoons kosher salt
½ teaspoon vanilla 2 quart-sized Zip-loc® bags
1 tablespoon sugar 1 gallon-sized Zip-loc® freezer bag
4 cups crushed ice oven mitts or gloves for your hands
Mix the milk, vanilla and sugar together in one of the quart-sized bags. Seal tightly, allowing as little air to remain in the bag as possible. Place this bag inside the other quart size bag, again leaving as little air inside as possible and sealing well. Put the doubled bag inside the gallon-sized bag and fill it with ice, and sprinkle salt on top of the ice. Let all the air escape and seal the bag. Put your gloves on, and shake and/or massage the bag, making sure the ice surrounds the cream mixture. Five to eight minutes is enough time for the mixture to freeze into ice cream.
Are you licking your lips? Are you dreaming up new and exciting flavor combinations?
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