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Posts tagged ‘ice cream’

Homemade Ice Cream In A Bag – Chocolate & Vanilla

Today is Freezer Food Friday, hosted by Rachel at A Juggling Mums Food Blog, post a freezer meal recipe or idea and link it at her site.

Here are a couple of freezer meal recipes I blogged earlier this week, followed by a new recipe for Freezer Food Friday.

CHICKEN WITH POTATOES AND OLIVES/Casablanca Chicken

MILLIONS OF MEATBALLS

Homemade Chocolate Ice Cream In A Bag

(To make one bag of ice cream)

1 gallon Ziploc freezer bag
1 pint Ziploc freezer bag (both of these bags may be store brand)
1/3 cup (heaping) Kosher salt or table salt
3/4 cup chocolate milk
1 tablespoon sugar
1/4 teaspoon vanilla

Ice

In the gallon Ziploc bag, place the heaping 1/3 cup of salt. Fill bag half
full of ice.

In the pint Ziploc bag, place 1 tablespoon of sugar. Place 3/4 cup of chocolate milk and the 1/4 teaspoon vanilla. Make sure air is pressed out of this bag and that it zipped securely. Place pint bag in the gallon bag with ice and salt.

Zip gallon bag that has ice and salt in it. Zip securely. Place bag on a flat surface and turn bag over and over for about 5 minutes till ice cream if hard. Rinse pint bag with ice cream in it with clear water to rinse salt off.

Open ice cream bag, shake ice cream down in the bag. Give each child a plastic spoon and enjoy.

Homemade Vanilla Ice Cream In A Bag

1 gallon-size Ziploc freezer bag

1/3 cup, heaping, Kosher or table salt
2 Tbs. sugar
1 cup milk or half-and-half
1/2 tsp. vanilla
1 pint-sized Ziploc freezer bag

Fill the gallon-size bag half full with ice. Add salt. Pour sugar, milk or half-and-half, and vanilla into the pint-size bag and seal. Press out all the air.

Place the smaller bag inside the larger one, then zip and seal. Shake or flip the bag over and over for five to seven minutes, open the small bag rinse the bag to remove salt and enjoy.

ROCKY ROAD FREEZE

ROCKY ROAD FREEZE

Makes about 1 to 1 1/2 quarts.
From “Taste of Home’s Contest Winning Annual Recipes 2007,”

1 (14-ounce) can sweetened condensed milk
1/2 cup chocolate syrup
2 cups heavy whipping cream
1 cup miniature marshmallows
1/2 cup miniature chocolate chips
1/2 cup salted peanuts

COMBINE sweetened condensed milk and chocolate syrup in a small bowl; set aside.

BEAT the whipping cream in a large mixing bowl until stiff peaks form. Fold in chocolate mixture, marshmallows, chocolate chips and peanuts.

TRANSFER to a freezer-proof container. Cover and freeze 5 hours or until firm. Remove from freezer about 10 minutes before serving.

Makes me want an ice cream maker……

Strawberry Ice Cream

Published: Wed, Jun 13
Recipe is from Tommy Simmons.
Makes 4 to 5 quarts.

4 to 5 pints fresh strawberries
1/2 cup granulated sugar
4 (14-oz.) cans sweetened condensed milk
Whole milk

1. Remove the leafy caps from the strawberries, then wash and slice. Put the strawberries in a large bowl. Sprinkle sugar over the berries, toss and chill.

2. Pour the sweetened condensed milk into the ice cream freezer’s canister.

3. Pour strawberries and juice into a blender. Purée the berries.

4. Pour strawberry purée into the ice cream canister.

5. Add milk to the fill level marked on the canister. Stir the milk into the strawberries and sweetened condensed milk with a long-handled spoon to make sure everything gets mixed together smoothly.

6. Freeze the ice cream according to the manufacturer’s directions. When the machine’s paddle stops moving, unplug the freezer. Put a big towel over the ice cream and let it sit for 30 to 45 minutes before serving.

Testing note: I usually clean and slice the strawberries a day ahead so they have time to make juice to add to the mixture.

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