Rock Salt Ice Cream Recipes

SUMMER FUN! HOMEMADE ICE CREAM (NO ICE CREAM MAKER REQUIRED)

Steps:

• Fill the large ziploc halfway with ice cubes and add ¼-½ cup of salt. You can use rock salt (works best) or table salt (still works well).
• In the small bag, put 1 ½ cups of your favorite milk, reduced fat milk, or heavy cream. Add two tablespoons of sugar for every 1 ½ cups of milk (or to taste).
• Seal the smaller bag then place it in the big bag and SHAKE IT. This is where the kids can help! They can (gently) shake, rock, spin, toss, and play with the bag. It takes about 5-7 minutes of good shaking to get to the right consistency.
• Congrats! You have made your first ice cream! Serve it up right out of the bag if you want to (just rinse the salt off the outside beforehand).

ICE CREAM IN A BAG

Steps:

• For the base ice cream: Stir the milk, sugar and vanilla together in a medium bowl. Pour 1/2 cup of the mixture into a sandwich-size resealable plastic bag. Make vanilla ice cream or add in your desired flavors to make mint chocolate chip, chocolate or strawberry ice cream. Tightly seal the bag. Put that bag into another sandwich-size resealable plastic bag and tightly seal. Repeat with the remaining batter and desired flavors.
• Place the ice and the salt into a 4-quart food storage container with a lid. Put the filled bags into the container and secure the lid. Shake the container until the mixture is frozen and resembles ice cream, about 5 minutes. Remove the bags with the ice cream in it from the outer bag and snip a large piece off one corner of each bag. Pipe the ice cream into small bowls.

HOMEMADE VANILLA ICE CREAM

Steps:

• In the bowl of your stand mixer add the egg yolks, sugar, and salt. Using the paddle attachment, beat on medium speed until pale yellow and light and airy. About 4-5 minutes.
• In a large pan heat the cream and milk over low heat, stir occasionally. If you have an instant read thermometer the mixture will reach 155-160°F. If you don't have a thermometer, the will be hot but not boiling!
• Turn the mixer to low and add the heated cream in a slow, steady, stream. Mix until thoroughly combined, about 3 minutes.
• Pour the cream/egg mixture back into the pan and heat over medium-low heat stirring constantly. Heat to 155-160°F. If you don't have a thermometer heat until it thickens and coats the back of a spoon. It should NOT boil, however, a few bubbles may come up along the edges. Remove from the heat and add the vanilla.
• Set a fine mesh strainer over a large bowl. Pour the warm ice cream mixture into the bowl (through the fine mesh strainer)*
• Cool the mixture over an ice bath, stirring every few minutes. After about 10-15 minutes place the mixture in the refrigerator until completely chilled.
• Set up your ice cream machine according to the manufacturers directions. With the machine running, add the mixture in a slow steady stream. Churn according to the directions.
• Transfer the churned ice cream to an airtight container and place in the freezer for several hours to firm up. Serve with your choice in toppings!

EASY ICE CREAM IN A BAG

Steps:

• Combine milk, half-and-half, sugar, and vanilla extract in a pint-size resealable plastic bag; seal tightly.
• Put a scoop of ice, 3 tablespoons ice cream rock salt, and the bag containing the milk-cream mixture into a gallon-size resealable plastic bag; seal tightly.
• Rock the bag back and forth (do not shake) until contents thicken into ice cream, about 10 minutes. Wipe salt from the top of the pint-size bag before opening to prevent salt from getting into the ice cream.

HOMEMADE BAG ICE CREAM

Steps:

• Fill the gallon-size bag half full of ice, and add the rock salt.
• Put milk, vanilla, and sugar into the pint-size bag, and seal it.
• Place the small bag inside the large one, and seal it carefully.
• Shake until the mixture is as thick as ice cream, about 5 minutes.
• Eat it right out of the small bag with a spoon.
• Top with your favorite toppings or mix ins.