Brewin’ with Brandi: Coffee Ice Cream in a Baggie
Let us just start off by saying that we realize there are more efficient ways to make ice cream.
However, we believe this way may be the best. Why? Well, there are three things we really love about this recipe:
- The ice cream is amazing
- It's a workout...seriously
- Did we mention that the ice cream is amazing?
Plus, it really is (as Kaylie repeats over and over again) a science project. The freezing point of the ice is lowered when you add salt to the bag, meaning that the ice must absorb even more energy (heat!) from the ingredients than it would normally need to in order to melt. The more energy that's absorbed from the ingredients, the colder the ingredients get and *voila!* ice cream is made.
So, yeah, don't feel too bad about having your children shake you up a delicious ice cream treat. It's a little like continuing their education through the summer months (or evenings or weekends...), yes?
Oh, and there will be water everywhere, so do this outside or in an uncarpeted area.
- 1 cup rock salt
- 2 tbsp sugar
- ½ shot of coffee concentrate (me made ours on the Toddy!)
- 1 cup heavy whipping cream
- Gallon ziplock bag
- Quart ziplock bag
- Add ice to the gallon-sized bag until it is a little more than halfway full.
- Pour the rock salt onto the ice and shake to mix.
- In the quart-sized bag, add the sugar, coffee concentrate and heavy whipping cream. Mix lightly and then seal tightly, leaving a little bit of air in the bag.
- Place the quart-sized bag into the bag filled with ice and seal.
- Shake and shake and shake some more. Your muscles will burn like they've never burned before, but push through it! Shake for five minutes and then check the ice cream for consistency.
- If the ice cream is still a bit too much on the liquid side, keep shaking. If it's mostly solidified (remember, it won't be frozen solid, it will just be more solid), then you're good to go.
- Remove the ice cream from its ice and salt bath, wipe off the bag and then eat it up!