How to Make Homemade Ice Cream in a Bag in 10 Minutes
Homemade Ice Cream in a Bag in 10 Minutes!
If you've never made homemade ice cream in a bag, you HAVE to try it at least once; and trust me, if you make this easy and versatile ice cream recipe once, you're sure to make it again and again - it's that delicious!
- Prep time: 10 min
- Ready in: 10 min
- Yields: about 3/4 cup ice cream
- 1/2 cup half and half
- 1 Tablespoon granulated sugar
- 1/2 teaspoon vanilla extract
- 1/3 cup ice cream salt
- 3 cups crushed ice
- Pour half & half, sugar and vanilla into a Ziploc sandwich bag; zip the bag closed; set aside.
- To the Ziploc gallon bag, add crushed ice and rock/ice cream salt.
- Put the sealed sandwich bag inside the gallon bag; zip the gallon bag closed.
- Shake the bags for at least 5 minutes; when the ice cream feels slightly firm, it's done.
- If desired, add other ingredients like chopped strawberries, chocolate chips, crushed cookies or candy bar, to the small bag and shake for another minute or two.
Step-by-step picture instructionsClick thumbnail to view full-size
|Serving size: about 3/4 cup|
|Calories from Fat||108|
|% Daily Value *|
|Fat 12 g||18%|
|Saturated fat 8 g||40%|
|Carbohydrates 16 g||5%|
|Sugar 16 g|
|Protein 4 g||8%|
|Cholesterol 60 mg||20%|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|
Top 5 Ice Cream Flavors
A Favorite Dessert
As a kid growing up in the northeastern U.S., eating ice cream was a year-round affair, not just an indulgence of summer. While store-purchased ice cream certainly was not a novelty in our home, homemade ice cream sure was.
I remember the first time I ate homemade ice cream at a friend's birthday party. We each took turns cranking the handle on an old-fashioned ice cream freezer and then got to enjoy the tasty and creamy fruits of our labor.
Strangely, that was the one and only time I have eaten homemade ice cream in forty-five years of living; that is, until my daughter brought home a science experiment from her high school chemistry class for ice cream in a bag - not a bad homework assignment if you ask me!
The Chemistry Behind Ice Cream in a Bag
If you watched the video above or have made homemade ice cream before, you may be wondering how a liquid like half & half can turn into ice cream simply by moving it around in a bath of ice and salt.
Here's how it works:
The ordinary freezing point of water (H2O) is 0 degrees Celsius. When the compound salt (NaCl) is added to the ice, a phenomenon known as freezing depression occurs. Simply put, freezing depression means that the temperature at which freezing occurs is lower than ordinary.
Salt lowers the freezing point of water to a maximum of -18 degrees C., causing it to both freeze and melt at lower temperatures than normal.
Back to the ice cream in a bag experiment:
Recall from the ice cream in a bag recipe that a smaller bag of liquid cream is placed inside a larger bag of ice and salt and then shaken.
There are two basic reasons the cream forms ice-cream:
- The salt/ice mixture creates a super cold environment, well below water's normal freezing point, and
- The salt/ice mixture draws heat away from the cream mixture and maybe even your hands holding the bag.
Advantage of using ice cream salt vs. regular table salt:
Rock salt or ice cream salt has larger crystals than ordinary table salt. Not only do the larger crystals of salt dissolve more slowly in the ice water, but they allow for more even cooling.
And the shaking:
The shaking of the bags helps to make the ice cream consistent and creamy!
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