Life With Frenchie

My friend had told me a while back about making ice cream without a churn. Her daughter made it (at school, I think) just using ziplock bags and ice. This morning, on the Food Network, one of the hosts made no-churn ice cream and it reminded me of the ziplock bag method. I looked it up and found this recipe:

 What you’ll need:

• 1 tablespoon sugar
• 1/2 cup milk or half & half
• 1/4 teaspoon vanilla
• 6 tablespoons rock salt
• 1 pint-size Ziploc plastic bag
• 1 gallon-size Ziploc plastic bag
• Ice cubes

How to make it:

1. Fill the large bag half full of ice, and add the rock salt. Seal the bag.
2. Put milk, vanilla, and sugar into the small bag, and seal it.
3. Place the small bag inside the large one and seal again carefully.
4. Shake until mixture is ice cream, about 5 minutes.
5. Wipe off top of small bag, then open carefully and enjoy!

So, off to the store I went. I guess I was in a Betty Crocker mood today because I was making a lot of stuff - homemade pizza, chocolate chip cookies, protein balls (remember, going vegetarian…), and now ice cream. We made it after dinner and it turned out great! It was actually very good! I think we’re going to try it at our Girl Scout meeting Tuesday. Go ahead…try it!