Cuisinart ICE-30BC Pure Indulgence 2-Quart Automatic Frozen Yogurt, Sorbet, and Ice Cream Maker

5 Comments

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  On November 27, 2011 at 4:33 pm Kitia_98 said

  Ice Cream in a Bag

  What You 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!

  Without Rock Salt:

  1/4 tsp butternut flavored imitation vanilla
  1 tbs. sugar
  1/2 cup 1% milk
  Ziploc sandwich bag
  12 water softener pellets
  1 tray of ice
  Large plastic bag

  Or try this:
  http://home.att.net/~teaching/science/icecream.pdf

  Reply

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  On December 1, 2011 at 1:08 am ManOfTheHour said

  Just buy some at the grocery store – They’ll put it in a bag for you.

  Reply

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  On November 26, 2011 at 8:36 pm libby l said

  Recipe for E-Z Ice Cream

  Kids ages 2 to 102 can make this ice cream with little muss or fuss – - and it’s delicious! You don’t need an ice cream machine, and you don’t need a freezer for hardening or storage, so you can make this recipe on camping trips, at parties, school, the beach – - just about anywhere!

  You will need:

  1 cup heavy whipping cream
  1 tablespoon sugar
  1 teaspoon vanilla extract
  2 cups ice cubes (about two large handsful)
  6 tablespoons rock salt
  1 Ziploc brand sandwich bag, or other sandwich-size plastic sealable bag
  1 Ziploc brand freezer bag (quart-sized), or other large, plastic sealable freezer bag
  1 pair of oven mitts
  1 dishtowel
  1 spoon

  Step one: Pour the cream into the sandwich-sized bag.

  Step two: Add sugar and vanilla extract to the same bag.

  Step three: Seal the bag. (Make sure it’s tightly closed, otherwise your ingredients will leak.)

  Step four: Place the closed sandwich bag inside the freezer bag.

  Step five: Pour the ice into the freezer bag.

  Step six: Pour the rock salt into the freezer bag.

  Step seven: Seal the freezer bag. Tightly, please!

  Step eight: Put on your oven mitts; or wrap the dishtowel loosely around the freezer bag.

  Step nine: Shake, rock, roll, and squeeze the bag for a full 5 minutes. (Note: the bag is going to get very cold, between 18-20 degrees F. The mitts or dishtowel will keep your hands from freezing.)

  Step ten: Open the freezer bag and remove the sandwich bag. Using the dish towel, quickly wipe away any rock salt and water from the outside of the sandwich bag. (The ice will have almost completely melted, so the outside of your sandwich bag will be wet.) This will keep the salt and water out of your sandwich bag – - and your ice cream! — when you open it.

  Step eleven: Open the sandwich bag and . . . enjoy! You may eat the ice cream right out of the bag, or spoon it into a bowl. To remove every last delicious bit of the ice cream, turn the bag inside out and scrape the sides with your spoon.

  Makes 1 serving.

  Serving suggestions: Try drizzling chocolate sauce or other syrups atop your ice cream… sprinkling chocolate chips, jimmies, M & Ms, granola or nuts over it… or mixing it with fresh strawberries, raspberries, blueberries, or peaches.

  No Sweetie, gotta have rock salt

  Reply

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  On November 28, 2011 at 1:57 pm luckistrike said

  I never thought to do it this way!

  Reply

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  On November 24, 2011 at 2:31 pm XenonAudio said

  Don’t forget the cream and sugar!

  Reply