Happy Anti-Boredom Month! Summer is officially in full swing and today's boredom buster is brought to you by #CreativeIceCreamFlavorsDay !
My first foray into making ice cream was with my Granny in the middle of winter. When we had our first really big snowfall we would trek out into the yard and fill a bowl with fresh, fluffy snow. The magic was in adding just enough evaporated milk to make a soft serve delight, sprinkle in sugar and a splash of vanilla to taste. As a little kid who hated sledding, it made winter worthwhile!
I made snow ice cream a couple years ago and it didn't taste as delightful - perhaps our pollution levels are too high or my tastes have matured! It hasn't stopped me from making ice cream, though. I have tried churning and whipping and kicking around cream - all for the joy of saying "Whoa, I made ice cream!"
Note: the ice cream ball is highly overrated. All the kids got sick of kicking it around and by the time the adults finished shaking that shit up, there was barely a bite for each of us. But hey, it's fun to try something NEW!
Let's make some ice cream, shall we?! I have an ice cream maker now, but we want the flexibility to create our own flavors in small batches so let's try the freezer bag method:
Makes approximately 1 scoop (perfect if you are trying tuna fish ice cream.....)
For basic vanilla ice cream - In a small resealable baggie add: 1/2 cup half and half (or heavy cream), 1 tablespoon sugar, and 1/2 teaspoon vanilla. Seal baggie, removing as much air as possible. Double bag it just in case you are an aggressive squisher.
In a large freezer baggie add: 4 cups ice and 6 tablespoons salt (kosher or rock salt). Put in your double bagged goodness and seal large freezer bag, removing as much air as possible.
Now shake! Shake, shake, shake for at least 5 minutes before checking on your ice cream - it could take up to 10 minutes to get it creamy enough to eat.
We are not looking for BASIC ice cream, right?! You can substitute vanilla for any other flavoring or add a few drops of edible essence (think lavender or grapefruit). You can drizzle in chocolate or add fruit puree toward the end. Stir in bacon bits, sprinkles, or nuts at the end.
TIPS: when adding in extras it is best if your ingredients are cold - it won't take as long to thicken. If using alcohol it will take longer to freeze and will be a much softer ice cream.
You can save your arms shaking time and use an ice cream maker - which I am off to do! Share your creative flavor using #CreativeIceCreamFlavorsDay and mention us @peaceofmayhem on twitter, instagram, and facebook.