Plastic-Bag Vanilla Ice Cream à la Fabian von Hauske Valtierra
Makes 1 to 2 servings
Ingredients
- ½ cup whole milk
- ½ cup heavy cream
- 2 tsp. corn syrup
- ¼ cup sugar
- 1 tsp. milk powder (whole or non-fat) – optional (see Improvised Life note/link)
- ½ tsp. vanilla extract
- ⅛ tsp. kosher salt
For Freezing
- 1 sandwich-size sealable plastic bag
- 1 gallon-size sealable plastic bag (or a large glass jar, coffee can, or any other watertight container)
- ⅓ cup kosher salt or rock salt
- 3 cups ice
Directions
1. In a medium bowl, combine the milk, cream, and corn syrup. Whisk in sugar and milk powder until fully dissolved. Add vanilla and salt to taste. Transfer the milk mixture to the sandwich-size plastic bag and seal it tightly, removing as much air from the bag as possible.
2. Fill the large bag or container with the ice and kosher or rock salt. Nestle the sealed smaller bag in the ice, making sure it’s surrounded on all sides by ice and salt, and tightly seal the larger container. Vigorously shake for fifteen to twenty minutes, until the ice cream mixture thickens to a soft-serve texture. (The outer container will quickly become extremely cold to the touch; wear gloves, or trade off shaking duties with a friend.) If the ice cream is not yet thick enough, shake longer. To serve, open the outer and inner containers, and scoop the ice cream out.
https://www.newyorker.com/culture/kitchen-notes/a-masters-twist-on-making-ice-cream-in-a-plastic-bag
