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Shake up a bag of homemade ice cream! Learn the science behind rock salt and ice after the recipe!
Ingredients for An Inconvenient Dessert:
1 cup half-and-half (or cream, milk, soy or rice milk work too)
2 tablespoons sugar
1/4 – 1/2 teaspoon vanilla
1 quart zip top bag
1 gallon zip top bag
3 cups ice
1/3 cup rock salt
chocolate chips (chopped)
crushed cookies or candies (Teen Betty & Tween Betty love Butterfingers!)
Here’s the one the girls made.
Shake it up!
In a gallon sized, zip top, plastic bag combine ice…
and rock salt.
In a quart sized, zip top plastic bag combine half n’ half (cream, milk, soy or rice milk)
Seal bag tightly. Really, really tightly.
Place smaller bag inside of larger bag.
Seal larger bag tightly. Really, really tightly.
Shake sealed bags for 5 minutes.
If you ever want to feel your fingertips again, wrap the bag with a towel or wear oven mitts or gloves. After 5 minutes, remove smaller bag from larger bag and rinse with cold water. For best results, allow the smaller bag containing your ice-cream to further harden in the freezer for about 15 minutes.
Snip the corner of bag.
Squeeze ice cream into a cone or bowl.
Garnish with topping of your choice or enjoy plain…
This recipe makes one cone.
Sharing is not necessarily recommended.
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HOW DOES IT WORK?
They key is the rock salt! Salt lowers the freezing point of water, which allows water to cool below the normal freezing point of 32 degrees Fahrenheit (or 0 degrees Celcius). Without salt, water freezes at 32 degrees (F) and does not get any colder; but with salt, water does not freeze at 32 degrees (F) and can get much colder! And in order to turn milk/cream into ice cream, you need to get it really, really cold! Pretty cool, huh?
Ever wonder why rock salt is applied to an icy road? Well, the reason is because salt lowers the freezing point of water and melts the ice, which makes the road more safe to drive on!