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Ice Cream Ball Toss
Nb persons: 3
Yield:
Preparation time:
Total time:
Source:
| 1 cup | whole milk |
| 1 cup | heavy cream |
| ½ teaspoon | vanilla extract |
| ½ cup | granulated sugar |
| 2 quart-size zipper bags 2 gallon-size zipper bags | |
| 2 pounds | crushed ice |
| ice cubes, alternative | |
| ½ cup | coarse rock salt |
Stack of newspapers
Clear packing tape
Start this the night before you want to make ice cream, so ice-cream mixture can chill.
In a mixing bowl, combine milk, cream, vanilla and sugar. Whisk or stir until sugar is dissolved.
Carefully pour the ice-cream mixture into one of the quart bags. Squeeze out excess air and seal. Put the filled bag inside another quart-size bag, squeeze out excess air and seal. Refrigerate overnight.
Put one of the gallon bags inside the other, then put the quart bags into the inside bag. Fill the inside gallon bag in with ice and rock salt, alternately.
Squeeze excess air out of inside bag and seal. Seal the outside bag.
Open up sections of newspaper as if you were reading the center pages. Stack the newspaper sections on top of one another until the stack is about ½-inch high.
Place the ice cream bag in a corner of the papers. Pick up a few sheets at a time, lift the corner and roll until you have covered the entire bag with newspaper. Fold in both sides and continue rolling. Repeat until all newspapers are used or until you think the ball will be too heavy to toss if you keep going. Tape as necessary as you go along. Use lots of tape on the outside of the ball to keep it from breaking apart during tossing.
Toss at least 15 or 20 minutes, longer if you want to eat the ice cream the minute you tear open the ball.
Remove ice cream from ice-salt mixture. If ice cream is too soft, put the quart bag in the freezer to firm. -- Adapted from Dian Thomas
Recipe uploaded with Shop'NCook for iPhone.
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