Salted Toffee Ice Cream in a Bag = Easy Food Science Lesson + Delish Treat
Photo: roboppy
Food is good. Good for the body, good for the soul, and even good for the brain. And, no, I’m not talking about foods that are artificially supplemented with things like DHA or ALA. I’m talking about the lessons food can help you teach your kids. About manners. About family history. About different cultures. About sustainability. Even about science. And that, class, is today’s lesson.
No, you say? School’s out? Well, guess what? Here’s a summer science lesson no one can resist. Homemade ice cream! And it’s doable without an actual ice cream maker—who needs one more kitchen gadget? I turned to our friend (and Take Back Your Table blogger) Christina Stanley-Salerno’s recipe for ice cream in a bag on Kaboose and made a few tweaks. While the ChowBaby and I rolled the bag back and forth between our legs, we talked about why salt turns milk into ice cream. And when it was ready, we shared a not-super-creamy-but-still-totally-yummy Salted Toffee Ice Cream that made me wonder why salt makes sweet that much better.
Salted Toffee Ice Cream in a Bag
(for kids 12+ mos)
1 tbsp organic cane sugar
about 1 oz organic toffee candy, crumbled (I used a Skor bar, not organic but all I could get)
dash of sea salt
1/2 cup organic half and half (or whole milk)
1/4 tsp organic alcohol-free vanilla extract
6 tablespoons rock salt
Enough ice to half fill a one-gallon ziplock bag
1. Add all the ingredients except the ice to a pint-sized ziploc food storage bag. Seal it.
2. Fill half of a a one-gallon ziploc food storage bag with ice. Add the rock salt. Add the sealed pint-sized bag. Then seal the one-gallon bag.
3. Shake, roll, or gently toss the bag for about 5 minutes or so until you’ve got a texture that looks like ice cream.
4. Remove the small bag from the big bag, wipe off the small bag, unzip, and serve.
Note: I’m camera-less and could only find a good representation of ice cream in a bag in a plain state but thought it important to give you a sense of texture.
7 Responses to “Salted Toffee Ice Cream in a Bag = Easy Food Science Lesson + Delish Treat”
August 12th, 2009 saat: 2:14 pm
This looks awesome! I can’t wait to try this with my daughter this summer, she will love it since I always make Ice Cream with our IC maker!
August 12th, 2009 saat: 7:49 pm
Hi! This is great. I was just doing some research online trying to figure out what to do next monday for my kids cooking classes and I feel like I just hit the jackpot! They are going to love this. I really wanted to find a recipe with mango in it, since mangoes are so delicious right now, and I’ll try to think of a way to incorporate mango into the ice cream in a bag idea. Anyway, just wanted to say THANKS!! BTW, I love your blog, it’s very well written and the pics are great.
August 13th, 2009 saat: 9:32 am
it was really fun for us. like magic for a 3-year-old!
and i think you should be able to mix anything into the basic recipe to alter it. i know i’m going to try. the only thing i’d imagine is that if you are going to go with something “wet” like mango, you may need to reduce the cream amount in order to keep the same amount of liquid and not end up with something too mushy. one option i was going to try was frozen fruit.
so, mimi, if you end up trying fresh mango, let us know how that works out?
August 13th, 2009 saat: 3:11 pm
My own little chow baby made this at summer school this year (she’s 3). Her teacher said she loved it! Alas, I have been a slacker mom lately and haven’t made time to re-create it at home.
September 1st, 2009 saat: 12:36 pm
YAY! Awesome version. Glad you had fun! Just saw this as I have been off the grid for quite some time.
xoxo
c
September 3rd, 2009 saat: 8:28 pm
off the grid sounds (perhaps?) even more lovely than this ice cream in a bag!
September 17th, 2009 saat: 10:00 pm
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