The Museum of Ice Cream San Francisco has been hosting free virtual Sundae School events for California residents. My sister and I got in on the fun! And it was so cute; we were in a session with a Girl Scout troop so my Sis and I felt like the big kids.
We gathered all of the ingredients and materials to make one serving of ice cream.
- 1 gallon resealable bag
- 1 sandwich sized resealable bag
- 1 mug
- 1 kitchen towel
- 1 bowl
- 1 spoon
- 1 set measuring cups and spoons
- 1 cup whole milk
- 2 tablespoons granulated sugar
- 1/2 teaspoon vanilla extract
- 3 cups ice
- 1/3 cup salt
- Any toppings (I brought out Trader Joe’s chocolate chunks and walnuts)
- Optional: powdered mixes (for an ice cream flavor other than vanilla)
There was some time for intros and as our host (Professor Cherry!) walked through how to make ice cream, he shared fun facts about California milk and the science of the ice cream making process.
We put the milk, vanilla, and sugar in the sandwich bag; and the ice and salt in the gallon bag. Then we placed the bag with the milk inside the bag with ice, made sure both bags were completely sealed, and shook it around for seven minutes. During our shake session we played Would You Rather; we voted by shaking high or shaking low.
After lots of shaking, I had ice cream! I ended up topping mine with just chocolate chunks. The ice cream had more of an icy consistency, like a really good shaved ice, and it melted quickly. Supposedly you can use any kind of milk, so I’m interested in trying this technique again with some non-dairy options.
I only remember making ice cream this way maybe once before in elementary school, but now that it’s in my adult memory I’m excited to be able to whip this up in 10 minutes or less! Have you made ice cream this way before? Share your fave recipes and techniques!