Homemade Ice Cream

I work at a summer camp and this week and next week, the theme for my older kids is "kitchen science" where we learn about acids, bases, caramelization, etc.

Today we made ice cream.

What you need:

Homemade soy ice cream

• 1/2 cup of milk
• 1 cup of heavy whipping cream
•      *to make it dairy free, 1.5 cups of soy milk
• 1tbsp of vanilla extract 
• 3/4 cup of sugar
• salt
• ice
• One small bag
• one large bag

1. Put ice in the large bag and add salt -- the salt will make the ice melt slower. 
2. Combine the milk, whipping cream, vanilla, and sugar and pour into the small bag. 
3. Put the small bag into the big bag.
4. Roll the bag, shake the bag, toss the bag, move it around to help thicken the mixture. 
5. Put the bag into the freezer for an hour (or more, depending how hard the mixture gets)
6. You have ice cream! 

We have a camper with a bad dairy allergy (which is perfect for my lactose intolerance) so we made a portion of soy ice cream. It tasted incredibly like silk milk, but with the caramel sauce we made yesterday in class, it was delicious. 

Hattie