|Strawberry Ice Cream!|
I make my whipped cream from scratch because it's natural and because I like to show my children where foods come from and how they're made. And, really, it's cool.
Whipped Cream: All you need is a container of heavy whipping cream (we buy organic), some sugar, and a mixer. Pour the container of cream into the mixing bowl and whip at a high speed until fluffy and firm. Add 1 - 2 Tablespoons powdered sugar (I've used granulated and it's fine, powdered just works a little better.) to taste. Just don't eat it all at this stage.
My only recommendation: DO NOT WHIP THE CREAM TOO LONG or it will turn into butter. I have actually done this because I have a habit of starting a cooking project then getting distracted. Squirrel! (Sugared butter is yummy, but not really what you want on your jello.)
Anyway, on to the ice cream. The whole process was a lot of fun!
Plastic Bag Ice Cream
1 cup whole milk (or a mixture of milk and cream).
1/4 cup of sugar
1/2 tsp of vanilla extract
diced strawberries (about 1/2 cup)
Into a quart sized zip-lock bag, pour all the ingredients. Zip to seal, and add a length of tape over the zipped edge just to make sure the bag doesn't open while you're jostling* it around.
Place the quart-sized bag into a gallon-sized bag and add some ice. (I used about 4 or 5 cups.) Pour about a cup of rock salt over the ice, seal the bag and shake the bag back and forth for about 5 - 10 minutes, turn it, knead it, jostle it. Whatever. A pair of winter gloves helps because the bag is very cold.
I never buy strawberry ice cream at the store, but our homemade ice cream was so fantastic! The local strawberries were so fresh and sweet, it really made a difference.
Obviously, you can make any flavor of ice cream with this recipe. Eliminate the strawberries and add chocolate chips, cocoa powder, mint extract, etc. Many thanks the the leader of our local Children's Garden for sharing this recipe.
* I actually talk like that.