Question:

ice cream

BUNNY ICE-CREAM

Arrange 3 balls of vanilla ice cream on a plate to form a bunny--use medium one for head, large one for body and tiny one for the tail. Cover with shredded coconut. Place carrot shavings (large) for ears, jelly beans for eyes and nose, and licorice stings for whiskers.

COFFEE CAN ICE CREAM

1 C milk
1C whipping cream
1/2 C sugar
1/2 t. vanilla
You will also need 1 large (3lb.) and 1 small (1lb.) coffee can (both empty) with plastic lids.
Put the ingredients in the small can and mix; put on lid, making sure it is sealed securely. Put the small can inside the large can. Fill the empty space at the sides of the large can with ice cubes-crush if need be. Pour some table salt over the ice. (Add more ice and salt as needed.) Put lid on large can. Now the fun part, roll the can back and forth between two people. Remove the lids every so often. Scrape the frozen ice cream off the sides of the little can and add more ice and/or salt to the larger can. It generally takes about 15 or 20 minutes to freeze-sometimes longer.

ICE CREAM

In a clean 13-ounce coffee can mix together 1 cup milk, 1 cup whipping cream, ½ cup unsweetened frozen apple juice concentrate, thawed, and ¾ teaspoon vanilla. Put on the lid and place the can inside a clean 34-ounce coffee can.
Fill the remaining space in the large can with ice and cover the ice with rock salt. Put on the lid and place the can on the floor. Roll the can back and forth for 10 minutes. Open up both cans. Scrape down the insides of the smaller can and stir in 1 cup fresh or frozen strawberries, (mashed).
Replace the small lid. Pour the excess water out of the large can and add more ice and rock salt. Put the large lid back on and roll the cans for 5-7 minutes until the ice cream hardens. Serve immediately or freeze until later.
Makes
8 small servings.

ZIPLOC ICE CREAM

1/2 cup Heavy whipping cream
1 Tbsp. Sweetener
1/2 tsp. vanilla extract
6 cups Ice
6 Tbsp. Table salt
1 sandwich zipper bag - Freezer quality… you don't want the cheap ones for this.
1 gallon-sized zipper bag -Again, heavy duty.

To your small sandwich bag, add the cream, sweetener, and vanilla.
Close it up and give it a small shake.
To the gallon bag, add the ice and the salt. Then add the small sandwich bag. Close the large bag, and shake the heck out of it for 4 minutes. (I think we decided elsewhere that this can count as your exercise.)
Remove the small bag from the large one. RINSE IT OFF! (You don't want salty ice cream!)
You can eat your ice cream right out of the bag! Easy cleanup. Enjoy.
If you want a "harder" ice cream, you can shake it longer. I found though that 4 minutes was perfect. It really did turn out like soft- serve. And you can even put the big gallon baggy back in the freezer so you can use it again for more ice cream.
Calories: 223 Fat : 22

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