Plastic Bag Ice Cream
By Hklbrries
It is a good idea to do this outside because, as the ice melts, the containers may leak saltwater.
- 1
Ingredients
- Basic Vanilla Ice Cream:
- 1 cup milk
- 1 cup heavy cream
- 1/2 cup sugar, divided use
- 1 vanilla bean (or 1 tsp vanilla)
- 4 egg yolks
- Accessories for Plastic Bag Ice Cream:
- 2 (1-quart) zipper-style freezer bags
- 1 (1-gallon) zipper-style freezer bag
- Crushed ice
- Rock salt
- Hand towel or gloves for handling cold bag
Preparation
Step 1
Prepare “Basic Vanilla Ice Cream” recipe by combining milk, cream, half the sugar and vanilla bean (split) or vanilla in a small saucepan. Bring the mixture to a boil. Whisk the remaining sugar with egg yolks until light. Temper the egg mixture by adding a little bit of the hot milk and cream. Then whisk the egg mixture into the saucepan. Bring the mixture to just below the boiling point. Cook, stirring constantly until mixture thickens. The mixture should coat the back of a wooden spoon but still be able to slide off the spoon in a steady, slow stream.
Strain the mixture through a sieve and cool. Use the cooled custard in this kid-friendly recipe (or in your ice cream maker, if desired).
Place the cooled custard in one of the quart-size freezer bags. Squeeze out most of the air and seal. Place this inside another quart-size bag, squeeze out the air and seal.
Then place these inside the gallon-size bag along with the crushed ice and salt. Squeeze out most of the air and seal. Wrap the bag in a towel or put on your gloves and shake and massage the bag until the mixture begins to freeze and thicken, about 20 minutes. If it doesn’t seem to be freezing, add more salt and ice as needed.
After the mixture thickens, remove the interior bags, wipe off and scrape the ice cream into an airtight, freezer-safe container. Freeze for at least 2 hours.