Try this one out next time you have family and friends over, you will be surprised at how many adults want to participate once they see the final result!
Having guests over that like ice cream but don't want to get stuck with the leftover store brands that you will end up throwing away anyhow? Here's a way to entertain them and put them to work making their own dessert...
Ice Cream in a Bag
I'm told that the ice cream mix below is very close to Thomas Jefferson's recipe for vanilla ice cream, (of course TJ didn't make it in plastic bags) makes about 2 quarts.
What You Need
6 yolks of eggs
1 1/4 cups sugar
2 quarts of whipping cream
1 vanilla bean
8 plastic grocery bags
4 one gallon ziplock bags
4 one quart ziplock bags
Lots of ice cubes
2 cups rock salt, have some extra on hand especially if it's a hot day
How It's Done
The day before mix the egg yolks and sugar together. Put the cream in a large sauce pot over medium-high heat along with the whole vanilla bean (split the bean vertically and use the blade of a pairing knife to scrape the contents of the bean into the cream). When near boiling, take the mixture off the heat, allow to cool slightly and pour in the mixture of eggs and sugar. Stir well then return the mixture to the heat, stirring it thoroughly with a spoon to prevent scalding the mixture. When the mixture is near boiling, remove from the heat and fish out the vanilla bean pod. Once the mixture is warm to the touch but not hot, pour the mixture into the quart bags in equal portions, one pint each. Once the mixture is in the quart bags seal them shut and place them upright in the refrigerator, cooling overnight is best.
The rest of the process is best done outside because it can get a little messy. Get the chilled quart bags with the ice cream mix inside them and have them ready. Fill four gallon-sized bags halfway up with ice, then pour in about 1/2 cup rock salt in each gallon bag. Mix it around, then put the quart size bags in the gallon bags with the ice and salt. Make sure the quart bags are sealed and that each quart bag is covered with ice.
Seal the gallon bags securely and place it in a couple layers of plastic shopping bags. Shake or rotate the bag for at least five minutes - preferably ten. If your hands are sensitive to cold wrap the bag in a towel. After shaking, open the gallon bags to check the firmness of the ice cream in the quart bag. Still soupy? Add more ice and salt and keep shaking. Once the ice cream is firm carefully remove the quart bag from the gallon bag, avoid getting salt in the quart bag.
Without opening the quart bag pour a little water into the top of the bag and then pour the water back out (this ensures you won't get salt in the ice cream) then turn the quart bag inside out into a bowl to get all the ice cream out. Or just eat it straight out of the bag...
Don't like vanilla? You're the one that is going to eat it not me, toss in berries, chocolate chips and/or syrup, diced pineapple or whatever else you want after you have poured the mix into quart bags and chill overnight. Go wild and make four different flavors! I have had moderate success adding chopped hazel nuts, Frangelico, and a shot of espresso to the mix but that's for adult guests. Might even be good with some diced cooked bacon and maple syrup... Obviously kids love this stuff, I have doubled the recipe with good results and it keeps the kids busy for about a half hour.
or ya could put it in your hand-powered ice cream maker...