**UPDATED TO GIVE BETTER MEASUREMENTS** (We tried it like the teacher gave it to us, and we all had a sugar/vanilla buzz. Go easier on sugar and vanilla (like it says in the new and improved directions below), and we’ll all be happy.)
Today I’m teaching science — all week, actually. And today, we’re making ice cream in a bag. So I thought you might like to get in on this, since it’s a lovely way to freeze your fingers off.
In a quart-sized Ziploc bag (yes, I totally am brand-loyal on this one… you don’t want anything to split, I promise), pour in the following:
1 cup milk
1 cup heavy cream
1/2 to 3/4 cup sugar (1 cup was too much)
1/2 Tablespoon vanilla extract (1 Tablespoon was too much)
Then seal up the baggie. Then, place that bag inside a bigger bag (is anyone else thinking of “The Emperor’s New Groove” right now?), a gallon sized Ziploc bag full of ice and about a Tablespoon of rock salt. Seal it up tight. Mush the bag around for about 20 minutes. We play catch with them, or fold them inside towels to prevent frostbite. Just sort of massage the bag for a while. At the end of the 20 minutes (maybe this takes less time if you’re working in a very cold room, but don’t bet on it) dump out the outer bag’s ice and water. Wipe off the inner bag before you open it. Then open it up, break in some cookies or candy pieces, berries and fruit, whatever, or just dig in with a spoon.
It’s ice cream! In a bag! Life doesn’t get a whole lot more fun than that, does it?
You’re welcome. Happy Wednesday.
(6) Comments for this blog
I’m gonna have to save this for a ‘boring’ summer day. Fun!
I’m gonna have to save this for a ‘boring’ summer day. Fun!
I make bag ice cream with my students and they love it!
I make bag ice cream with my students and they love it!
Mmmmm. What an awesome teacher you are!!! =D
Mmmmm. What an awesome teacher you are!!! =D