Ice Cream in a Bag

While browsing the internet today, I came across a darling website called Kaboose. For all you moms out there who knew about it, this wont be new to you. But for the rest of us, what a great site!! So many great craft/activity ideas along with fun printable stuff.

This is where I learned about Ice Cream in a Bag.

We tried it. YUM!!

Three ingredients, 2 ziploc bags, ice and rock salt. Voila! Ice Cream in a bag! Here are the instructions:

What you'll need:

• 1 tablespoon sugar
• 1/2 cup milk or half & half
• 1/4 teaspoon vanilla
• 6 tablespoons rock salt
• 1 pint-size plastic food storage bag (e.g., Ziploc) 
• 1 gallon-size plastic food storage bag
• Ice cubes

How to make it:

1. Fill the large bag half full of ice, and add the rock salt. Seal the bag.
2. Put milk, vanilla, and sugar into the small bag, and seal it.
3. Place the small bag inside the large one, and seal it again carefully.
4. Shake until the mixture is ice cream, which takes about 5 minutes.
5. Wipe off the top of the small bag, then open it carefully. Enjoy!

Tips:

A 1/2 cup milk will make about 1 scoop of ice cream, so double the recipe if you want more. But don't increase the proportions more that that -- a large amount might be too big for kids to pick-up because the ice itself is heavy.

I hope you will give this a try! We made some to eat with our brownies for Family Home Evening tonight. While it sat "freezing" we had a paper airplane competition and played bocce ball in the backyard. Summer FHE's are the best!

Recipe Box: Parmesan-Carrot Risotto

This recipe is a family favorite! I hope it will become one of yours as well.

My favorite meal served with this risotto is broiled salmon, roasted zucchini, and a fresh garden salad. Give it a try tonight!

Parmesan-Carrot Risotto
by: Every Day Food, Jan/Feb 2009
Serves 4 as a main dish, more if a side dish.

2 14 oz cans chicken broth
2 Tbs butter
1 med onion - finely chopped
6 medium carrots, grated
salt and pepper
1 1/4 c. long grain white rice (I really like Basmati)
1/2 c. dry white wine (I use extra chicken broth)
1/4 c. grated Parmesan cheese

1. In a saucepan, bring broth and 2 cups of water to a bare simmer over medium heat.

2. In a large saucepan, melt 1 tablespoon butter over medium heat. Add onion and carrots; season with salt & pepper. Cook, stirring occasionally, until softened, 5-7 minutes. Stir in rice. Add wine; cook, stirring till absorbed, 1-2 minutes.

3. Add 2 cups broth; simmer over medium-low heat, stirring frequently, until mostly absorbed, 10-12 minutes. Continue to add broth, 1 cup at a time, stirring occasionally, until absorbed before adding more. Cook until rice is creamy and just tender, about 20 minutes.

4. Remove risotto from heat. Stir in Parmesan cheese and 1 tablespoon butter. Season with salt & pepper.