Recipe Corner: We All Scream for Ice Cream!
In a place of sunshine and warm weather that lasts year round, cool treats aren’t just a seasonal thing. But with the warmer days of summer coming up, what better thing to make Ice-Cream Cones for Sale than your very own bowl of cold, no-preservative ice cream? Even better, use this recipe to accompany a nonfiction picture book, such as Ice-Cream Cones for Sale! By Elaine Greenstein or a classic, Curious George Goes to an Ice Cream Shop by H.A. Rey.
What you’ll need:
- 1 tablespoon sugar
- 1/2 cup half & half Ice Cream in a Bag
- 1/4 teaspoon vanilla
- 6 tablespoons rock salt
- 1 pint-size Ziploc bag (e.g., sandwich bag)
- 1 gallon-size Ziploc bag
- Ice cubes
- Hand towel
- Optional: food coloring, chocolate chips, nuts, sprinkles, etc.
How to make it:
- Fill the large bag half full of ice, and add the rock salt.
- Put milk, vanilla, and sugar (and food coloring, if you want to spice it up) into the small bag, and seal it.
- Place the small bag inside the large one, and seal it carefully. Wrap with the hand towel around the bag.
- Take turns shaking the bag (this will tire little arms very quickly) until the mixture is ice cream, which takes about 5 minutes.
- Wipe off the top of the small bag so your ice cream isn’t salty. Then open carefully.
- Enjoy!
Tips:
Freeze the ice cream quickly if you won’t be eating it right away, or if your arms are tired but it’s not quite solid yet.
A 1/2 cup milk will make about 1 scoop of ice cream, so double the recipe if you want more. But don’t increase the proportions more than that – even 1 cup of ice cream takes a lot of ice and shaking, which will tire kids quickly.