One Scoop, Two Scoop, Made-by-You Scoops
On a train or in a car
Make your ice cream near or far.
Playtime, downtime, at the pool
Edible science, now that is cool!
You can make it here or there.
You can make it anywhe...
Ingredients
- 1 cup half and half
- 2 tablespoons granulated sugar
- ½ teaspoon pure vanilla extract
- Other extracts or flavors of your choice
- 3 cups ice
- ⅓ cup kosher salt
- Toppings of your choice
Instructions
In a resealable plastic bag or container with a lid, add the half and half, sugar, and any extracts or flavors. If you are using a bag, make sure you squeeze out all of the excess air, then seal it shut.
In a larger resealable plastic bag or larger container that the smaller one can fit into, put in your ice and salt. Place the small bag inside the bigger bag, or the smaller container into the bigger container. It can get really cold, so wrap the bag in a towel or wear gloves, and shake it vigorously* for at least 8 to 10 minutes. (It’s a really good idea to have friends or family members around to take turns shaking.) You will know when it’s done because it will harden and look like, well, ice cream.
Voilà! Scoop it out or eat it right from the bag.
*Vigorous continuous motion is key to handmade ice cream. Here’s the science: Shaking produces lots of energy, but the motion also causes the molecules to slow down, because the salt causes the ice to melt. This lowers the overall temperature, and as everything starts to cool the molecules in the cream slow down, line up more carefully, and crystallize. But ice cream isn’t ice, because the surface is constantly melting and the melted water is constantly re-freezing. The molecular structure changes constantly while you eat it, which is why it is both cool and creamy.
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