We made this ice cream in the synagogue with the kids. Actually, we made it last year too, and it is already a Shavuos tradition. The kids were thrilled to taste real, kosher ice cream.
It is perfect for a summer activity.
Ingredients:
1/2 C milk
1 Tbsp sugar
1/2 tsp vanilla
food coloring, if desired
4 C crushed ice, or ice cubes
4 Tbsp kosher salt
2 quart-size ziplock bags
1 large, gallon size, ziplock bag
gloves, or towel
Directions:
Mix the milk, vanilla and sugar together in one of the quart size bags. Put a drop of food coloring in for colored ice cream. Seal tightly, allowing as little air to remain in the bag as possible. Place this bag inside the other quart size bag, again leaving as little air inside as possible and sealing well. Put the two bags inside the gallon size bag and fill the bag with ice, then sprinkle salt on top. Again let all the air escape and seal the bag. Wrap the bag in the towel or put your gloves on, and shake and massage the bag, making sure the ice surrounds the cream mixture. Shake vigorously for 5 to 8 minutes, or until your hands fall off. If you do not shake enough, your ice cream will not freeze. Mendel called his ice cream 'juice' for obvious reasons.
Eat straight from the bag with a spoon.
Enjoy!
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