I is for

I is for ICE CREAM!

Who doesn't love ice cream? Seriously.

A few years ago, Andrew discovered this little gem and taught his Chemistry class how to make ice cream. We, of course, had to test it at home first and it was a hit.

Here's how ya do it:

Ingredients
•1/2 cup milk
•1/2 cup whipping cream (heavy cream)
•1/4 cup sugar
•1/4 teaspoon vanilla or other flavoring
•1/2 to 3/4 cup sodium chloride (NaCl) as table salt or rock salt
•2 cups ice
•1-quart ZiplocTM bag
•1-gallon ZiplocTM bag

Procedure
1.Add 1/4 cup sugar, 1/2 cup milk, 1/2 cup whipping cream, and 1/4 teaspoon vanilla (or any other flavor extract you'd like - I'm a fan of coconut) to the quart ziplocTM bag. Seal the bag securely.
2.Put 2 cups of ice into the gallon ziplocTM bag.
3.Use a thermometer to measure and record the temperature of the ice in the gallon bag (you don't really need to do this part)
4.Add 1/2 to 3/4 cup salt (sodium chloride) to the bag of ice.
5.Place the sealed quart bag inside the gallon bag of ice and salt. Seal the gallon bag securely.
6.Gently rock the gallon bag from side to side. It's best to hold it by the top seal or to have gloves or a cloth between the bag and your hands because the bag will be cold enough to damage your skin (this is true, it gets super cold! I wear oven mitts)
7.Continue to rock the bag for 10-15 minutes or until the contents of the quart bag have solidified into ice cream.
8.Remove the quart bag, open it, serve the contents into cups with spoons and ENJOY!

If you are a science nerd and want to know the explanation for why this does what it does - go here