Mr. and Mrs. Preston are taking a couple of days to visit friends in Ohio – the house is decidedly less exciting without them. But the kids are keeping busy with the 60 foot tire swing that Uncle Charley made them (it rivals even yours, Mr. Burggraf!); I am keeping busy with the vacuum cleaner that Uncle Charley somehow fixed to run even better than brand new, and Emmiko (thanks to our lady goats) is keeping us supplied with fresh, homemade, goat milk vanilla ice cream. Here is the very simple recipe, found on Kaboose.com. Use regular milk and let your kids try!
Ice Cream in a Bag
What you’ll need:
- 1 tablespoon sugar
- 1/2 cup milk or half & half
- 1/4 teaspoon vanilla
- 6 tablespoons rock salt
- 1 pint-size Ziploc plastic bag
- 1 gallon-size Ziploc plastic bag
- Ice cubes
How to make it:
- Fill the large bag half full of ice, and add the rock salt. Seal the bag.
- Put milk, vanilla, and sugar into the small bag, and seal it.
- Place the small bag inside the large one and seal again carefully.
- Shake until mixture is ice cream, about 5 minutes.
- Wipe off top of small bag, then open carefully and enjoy
I wonder or not if you can use regualar salt instead of rock salt. I actually had some on hand, but maybe next time I will try regular old normal salt and see if that also works.
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on July 18th, 2007 at 10:04 am
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I knew you would find other uses for your milk. I need you all to make soap so I can use your reciep.
Love,
Maria
on July 18th, 2007 at 1:38 pm
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We have a Vitamix and can make ice cream VERY fast! YUMMY. We sometimes use rice milk.
on July 18th, 2007 at 2:29 pm
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You could use regular salt but you would have to change the quantity used because the salt crystals are smaller. I've never tried it though, mostly because I've had good success with the rock salt, and didn't want to waste all the ingredients if it didn't work out.
BTW here's why you need salt with the ice.
Rock salt helps to melt the ice. This creates the perfect temperature for the ice cream to form since the ice draws heat from the cream mixture in order to facilitate melting the ice. This enables the cream mixture to cool quicker because heat is being drawn away from the mix.to melt the ice.
If rock salt were not used, the process would be slower and stabilize at 32 degrees. Rock salt enables the cream mixture to reach about 27 degrees the perfect temp. for ice cream to form.
Just a FYI, if you do figure out the table salt ratio let me know. I'm just too cheap and lazy to try it myself.
on July 18th, 2007 at 4:15 pm
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Sounds yummy and will keep my rowdy ones busy… at least for a little while.
Seeing as I have no rock salt, I shall console myself with good old Blue Bell Homemade Vanilla with Strawberries…drizzled in chocolate syrup. Mmmm…
That Spunky is so smart! Her explanation totally made sense to me. And that, my friend, is quite a feat!
Love,
Marshie
on July 18th, 2007 at 6:34 pm
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I'm not a fan of goat milk, but I guess more of the world drinks goat milk, rather than cows milk……very interesting.
What an industrious daughter you have to do such cool things like that.
on July 18th, 2007 at 9:03 pm
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Neat. But I'm NOT milking goats. Tried it once and once was enough, lol.
Vicki ~ the non-farmer who lives on a farm
on July 20th, 2007 at 9:15 am
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I can't wait to try the ice cream. I don't have goats so I will have to try this with regular milk.
The museum trip looks like everyone had a great time and it looks like a fun place to visit. Happy Belated Birthday to your son.
The dance looked awesome. You have so much fun!
I love to read your blog. Your girls are pretty cool to fill your freezer with all that chicken meat.
Someday, I hope to have my own small farm. Putting this in God's hands.
Ruth