Ice Cream

Materials

One Gallon Size zip top bag

One smaller zip top bag

1 c of Milk

½ c cream

¼-1/2 c. sugar

vanilla extract

ice 

salt

Procedure

1. Into the small Ziploc bag, add 1 c of milk.

2. Carefully, add the ½ c of cream.

3. Add the sugar. Knead the bag to dissolve the sugar.

4. Add vanilla extract to taste.

5. Zip the small bag.

6. Add ice to the large bag. 

7. Place the small bag into the ice.

8. Carefully add salt (about ¼- 1/2 c.) to the ice. Add more ice if needed. Zip the bag.

9. Knead the ice bag carefully. You want to be careful that the inner bag does not open for obvious reasons.  

10. Keep rolling/kneading the ice bag until the cream mixture in the smaller bag has gotten thick and made ice cream.

11. Remove the smaller bag. Dry off the salt water. Open, Eat, and Enjoy. 

Suggestions/Warnings

· Be careful that the inner bag does not pop open. 

· Do not roll too hard.

· If at any point the ice cream is not freezing. Add more salt and more ice as needed.

· This is really an outside activity, but do not do it on the grass. Salt water is not good for grass.

· You can also do this in two coffee cans of differing sizes or just a coffee can for the outer bag. Again the biggest risk is the inner can coming open, so secure it well.

· The salt is critical. It lowers the freezing point of water. The ice/water/salt mixture becomes colder than the solid ice and allows the ice cream mixture to freeze.