Recipes: Ice cream in a bag

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Lisa writes: It's dessert! It's a physics and chemistry lesson! It's ice cream in a bag!

1. Find a simple ice cream recipe. (Ain't nobody simpler than Paula Dean.)

2. Get a 1 quart and a 2 quart sealable bag. Can substitute a container with a lid, like a #10 can or something Tupperware, for the bigger bag.

3. Mix up the ice cream ingredients and pour into the smaller bag. Seal it up tight.

4. Put 2 quarts of crushed ice and 2 cups of salt into the bigger bag. Carefully nuzzle the smaller bag in there and surround it with the ice.

5. Seal the big bag and let the kids shake and massage it until the ice cream freezes. Takes about 20 minutes. Magic!

The Washington Post article explains the science behind this. It also explains why we measure the freezing point of water as 32 degrees (instead of, say, 0). I'd always wondered that.

Comments

Anonymous said…
Okay - I have the copy. Have you really made this? The tupperware bowl seems like a good idea since I think this ice-cream is really adding up (what is the price total) vs ready made? If you use the bowl does that change the texture? Love, Mom
10:46 AM
Lisa said…
Hi Mom,
1. Cut the amount of sugar in the recipe in half. Or even less. It was really, really sweet.
2. I don't think the Tupperware will affect anything negatively.
3. I'm sure cheap grocery store ice cream would be cheaper. The point here is the entertainment and novelty of doing it yourself. And, of course, the science lesson.
Love,
Lisa
10:23 PM
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