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.
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.