Something magical happens every summer here in Florida. The days grow longer, the weather gets warmer and the ice cream tastes sweeter!
There’s just something about a cold scoop of ice cream on a hot summer day that makes your worries melt away (sorry about the bad pun… and the rhyme). But what do you do when your freezer is filled with nothing but ice? You make your own ice cream… in a bag! Before you click away to another tab, hear me out: this does work. My 44 on the Town co-host and I tested it out on the show with great success. Here’s how it’s done:
Freezer Bag Ice Cream | adapted from freebiefindingmom.com‘s recipe
- 1 cup half and half
- 2 tablespoons sugar
- 1 teaspoon vanilla extract
- 1/2 cup rock salt
- Gallon and Quart sized Zip-Loc bags
Fill half of the gallon bag with ice. Add the rock salt. Place the smaller bag inside the larger bag. Add half and half, sugar and vanilla to smaller bag, then zip it up. Zip the gallon bag, as well. Wrap the bags with a hand towel or use gloves because the ice is, of course, FREEZING! Shake for 5-10 minutes. Serve and enjoy!
- 12 ounce bag frozen unsweetened raspberries
- 3/4 cup white sugar
- 1/2 cup water
- 1/2 teaspoon vanilla
- 2 teaspoons cornstarch
- 2 tablespoons water
- 1 tablespoon butter
- Zest and Juice of 1 lemon
In a saucepan over medium heat, stir together raspberries, sugar and water until the sugar is dissolved. Heat the mixture to boiling, stirring often. Reduce heat and add the vanilla, lemon zest and lemon juice. In a small cup, combine the cornstarch and 2 tablespoons of water. Pour this into the boiling raspberry mixture. Stir and boil over medium-low heat for 4 minutes or until the mixture has thickened a bit. Remove the pan from the heat. Add 1 tablespoon of butter and mix until the butter has completely melted. Allow the mixture to cool for 15 minutes. Serve and enjoy! You can refrigerate this recipe.
Vanessa Rao | CW44 Tampa Bay