Homemade ice cream in 5 minutes? Yes please. According to my 
husband we did this back in 5th grade science class. I have no memory of this but I do remember making butter in third grade and putting it on saltines because our teacher forgot to get bread. Ha… Anyways, I figured it was still worth busting because of a few reasons. It might not taste good. It might make a giant mess. It might not really work well. And who knows what else. So I decided to give THIS PIN a try.
I followed the recipe exactly, 1/2 cup half and half, 1 Tablespoon of sugar and 1 teaspoon of vanilla in a small bag with ice and salt (no measurements given) in a bigger bag. 
Put the small bag in the big bag seal and shake for 5 minutes. A monkey could probably follow these directions. So I started shaking. And shaking. And shaking. Maybe I’m a wuss but my arms got a little tired… not to mention my hands were freezing. So I took a short break and broke out some over mitts which at least helped the latter problem. Anyways I shook for over 5 minutes and nothing happened except ice melting. Could this be so sensitive that it must be 5 minutes of shaking WITHOUT INTERUPTION?? So I let it sit for a minute or two then tried again, only this time no breaks at all. And I shook for 6 minutes. Still nothing. The liquid just never even came close to freezing! AND my bag was leaking a little resulting in a yucky ice, salt, and creamy mixture in the big bag. Luckily that bag didn’t leak!
Bottom line – emergency resort only
So 5th graders might be able to do this but I wasn’t. Can’t say I’m thrilled about what this might say about my abilities. If it doesn’t work every time it’s not worth my time trying to do it. The only real circumstance I would is under some sort of child or weather induced house arrest situation with a major ice cream craving emergency. And even then if there was any possibility of just going to the store that would be easier, or having the husband stop on his way home. Or even calling my mom if I was that desperate! Either way, just get an ice cream maker if you want homemade!
Stephanie
so glad i didn't try this.. my first grader and preschooler would have been absolutely devastated. i'm curious about the frozen banana ice cream with frozen coconut milk whipped cream though. did you see that too?
ReplyDeleteI did not see that one! I'll have to check it out!
Deleteoh it looks neat, i think i'll try it this weekend. roughly chop bananas and freeze overnight. pulse in blender for "amazing" banana ice cream. freeze coconut milk in can overnight and do the same for whipped cream. add sugar or vanilla if you like though not necessary. or so they say..
DeleteI've also failed at this in the past.
ReplyDeleteI've enjoyed banana "ice cream". You can add other flavours to it as well!
ReplyDeletehttp://jamiecooksitup.net/2013/01/one-ingredient-frozen-banana-ice-cream/
and
http://www.thekitchn.com/magic-one-ingredient-ice-cream-5-ways-peanut-butter-nutella-and-more-171618
Sounds like it should work except for the 5 minute time limit. That's pretty ridiculous. I've churned ice cream manually and it takes between 30 minutes and 1 hour depending on the age of the cream (do it right: 1/2 full cream, half milk!) and the amount of salt (always use LOTS of rock salt, and a little water as well). I would skip the bag and use a sealable container inside a slightly larger sealable container, which would make it easier to shake, I think.
ReplyDeleteHomemade ice cream is creamier than store bought and, seriously, the best thing ever.
Agreed Kate. I remember using an appliance for this as a kid and it is the best ice cream ever! A hard container is a great thought if you really want to do this as an activity with kids or something, but for me I just assume go to the corner store and get some Ben and Jerry's :)
DeleteIt works.....comes, out like soft serve ice cream Did it with my sons 4grade class.
ReplyDeleteIt was fun
I do this with the preschoolers every summer. The trick is not to shake it so much as roll it around and knead it a little if you need to. As the salt melts the ice, the cold from the ice supercools the milk and freezes it, so the little bag of milk needs to be completely encased in ice.
ReplyDeleteI do this with the preschoolers every summer. The trick is not to shake it so much as roll it around and knead it a little if you need to. As the salt melts the ice, the cold from the ice supercools the milk and freezes it, so the little bag of milk needs to be completely encased in ice.
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