1. Put the milk, cream, flavoring, coloring, and sugar into the SMALL quart-
sized zip-bag and zip it shut (be sure to seal it tight, get the air out, and
close it completely)
2. Add the ice and rock salt to the LARGE gallon-sized zip bag. Shake it
around to coat the ice with the salt
3. Put the small bag with your ingredients into the larger bag so that the ice
completely surrounds it.
4. Zip the large bag shut (be sure it is zipped) and then carefully hold opposite
sides of the bag and SHAKE, SHAKE, SHAKE the bag back and forth for
about 5-8 minutes. You can wrap the bag in a towel so it's not too cold to
hold.
5. Open the larger bag and take out the smaller bag – it should be full of ice
cream! Rinse off the bag under running water to remove any salt that may
be near the opening of the bag.
6. Open by snipping off the corner of the bag and squeezing your ice cream
into a bowl.
• 1 cup (8 ounces) half-and-half (or 4 ounces of milk and 4 ounces of cream)
• 1 tsp of vanilla (or use other flavors usually found near the vanilla in a grocery
store – you can use chocolate syrup for chocolate ice cream)
• 4 tsp of sugar
• A few drops of food coloring (optional – if you want colorful ice cream)
• Lots of ice (at least 4 cups)
• Lots (half cup) of salt. Rock salt (sold at hardware stores) works best, but you
can also use kosher salt.
• Small (quart size) zip freezer bag
• Large (gallon size) zip freezer bag
ICE
CREAM
HISTORY
How do you
say it in?…
The word "frozen"
in foreign languages.
ENGLISH: Frozen
SPANISH: Congelado
ITALIAN: Gelato
FRENCH: Gelé
GERMAN: Gefroren
In ancient
Roman times,
the emperor
Nero ate the
first version of
ice cream: a
fruit drink mixed
with snow.
In 1846,
Nancy
Johnson
invented the
hand-crank
ice cream
freezer.
Ice cream
cones were
first seen in
1904 at the
St. Louis
World's Fair.
The original
ice cream
sandwich is
believed to
have been
invented
by a New
York push-
cart vendor
who pressed
ice cream
between
two graham
crackers.
Off icialKidsMag.com • SEPTEMBER 2019 • 43
