CAMPING MADE EASY: TIN CAN ICE CREAM
Imagine being in the wilderness, camping with your family, and the nearest town is an hour away. It is hot and the kids are restless and all you hear is "I'm bored... there's nothing to do". Well, your coolers are stocked with food, beverages, and of course, ice... Why not exclaim "Who wants some Ice Cream"?! Well, it can be done without leaving your campsite with just a few simple things on hand. (I have an alternative option for Recipe #509907 that works just as well). Chocolate syrup or a different flavored extract (such as mint) can be added to change this up. Your choice. This is great to use at a children's birthday party, also. The kids can make there own ice cream to go with the birthday cake. I hope you and your family find this fun and enjoyable. *Note: Cook time is rolling/freezing time.
Provided by rosie316
Categories Frozen Desserts
Time 35m
Yield 2-4 serving(s)
Number Of Ingredients 7
Steps:
- You will need:.
- 1 - 1 pound coffee can with plastic lid (label removed and washed).
- 1 - 3 pound coffee can with plastic lid (label removed and washed).
- cling wrap.
- Preparation:.
- In smaller coffee can thoroughly combine the first 5 ingredients. Place a piece of cling wrap over the top of the can and securely add the plastic lid.
- Place the small can inside the large can.
- Fill around small can half way up with crushed ice, then add half of the rock salt (approx 1/8 cup). Fill almost to the top with more crushed ice and add the remaining 1/8 cup rock salt. Leave about 3/4" space at the top of can. Cover the large can with cling wrap and securely place the plastic lid on it, also.
- Have 2 children sit across from one another at the picnic table (opposite ends), and roll the can between them, at a fast pace. (Just be sure they don't roll it crazily and it flies off the table).
- After 10 minutes of rolling, open the large can, but DO NOT remove the small can. Open the small can and give it a stir. Close both cans back up and continue another 10 minutes of vigorous rolling. Again, open the large can leaving the small one in place and stir. Seal them both back up and roll for 10 minutes longer and the ice cream will be done. Sometimes the ice cream is firm enough to eat at the 20 minute mark, so it is your choice when to serve it.
- Enjoy this fun activity and delicious snack!
Nutrition Facts : Calories 681.5, Fat 48, SaturatedFat 29.7, Cholesterol 175.2, Sodium 98.3, Carbohydrate 59.3, Sugar 56.3, Protein 6.3
TIN ROOF ICE CREAM
Do you know how tin roof ice cream got its name? Neither do I. Nor does anyone, it seems. I've tried to find out but have always come up empty-handed. I do know that it's one of my favorite ice cream combinations, and I guess I need to be content with that. Tin roof sundaes are traditionally made of vanilla ice cream topped with chocolate sauce and a scattering of red-skinned Spanish peanuts. I couldn't resist using chocolate-covered peanuts instead and folding them into the ice cream, where they become embedded between layers of fudge ripple.
Provided by David Lebovitz
Categories Milk/Cream Ice Cream Machine Chocolate Dairy Dessert Kid-Friendly Backyard BBQ Frozen Dessert Peanut Vanilla Summer Small Plates
Yield Makes about 1 1/4 quarts
Number Of Ingredients 9
Steps:
- Warm the milk, sugar, salt and 1/2 cup (125 ml) of the cream in a medium saucepan. With a sharp paring knife, scrape the flavorful seeds from the vanilla bean and add them, along with the pod, to the hot milk mixture. Cover, remove from the heat, and let steep at room temperature for 30 minutes.
- Rewarm the vanilla-infused mixture. Pour the remaining 1 cup (250 ml) cream into a large bowl and set a mesh strainer on top. In a separate medium bowl, whisk together the egg yolks. Slowly pour the warm mixture into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.
- Stir the mixture constantly over medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula. Pour the custard through the strainer and stir it into the cream to cool. Remove the vanilla bean, wipe it clean of any egg bits, and add it back to the custard. Stir in the vanilla and stir until cool over an ice bath. Chill thoroughly in the refrigerator.
- When ready to churn the ice cream, remove the vanilla bean (it can be rinsed and reused). Freeze the ice cream in your ice cream maker according to the manufacturer's instructions. While the ice cream is freezing, chop the peanuts into bite-sized pieces.
- Fold the peanut pieces into the frozen ice cream as you remove it from the machine, and layer it with Fudge Ripple.
CAMPING MADE EASY: FREEZER BAG ICE CREAM
Imagine being in the wilderness, camping with your family, and the nearest town is an hour away. It is hot and the kids are restless and all you hear is "I'm bored... there's nothing to do". Well, your coolers are stocked with food, beverages, and of course, ice... Why not exclaim "Who wants some Ice Cream"?! Well, it can be done without leaving your campsite with just a few simple things on hand. (I have an alternative option for Recipe #509906 that works just as well). Chocolate syrup or a different flavored extract (such as mint) can be added to change this up. Your choice. This is great to use at a children's birthday party, also. The kids can make there own ice cream to go with the birthday cake. I hope you and your family find this fun and enjoyable. *Note: Cook time is shaking/freezing time.
Provided by rosie316
Categories Frozen Desserts
Time 15m
Yield 1 serving(s)
Number Of Ingredients 5
Steps:
- Items needed:.
- 1 pint size zip-lock freezer baggie.
- 1 - 1 gallon size zip-lock freezer baggie.
- Preparation:.
- In a small dish, thoroughly combine the sugar, heavy cream and vanilla extract.
- Pour mixture into a pint sized zip-lock freezer baggie and seal tightly.
- In the 1 gallon size zip-lock freezer baggie, thoroughly combine enough ice to fill half the baggie and the rock salt.
- Bury the pint size baggie containing the mixture into the gallon size baggie of ice and salt. Seal tightly.
- Shake vigorously for 8-10 minutes, depending on the consistency that you want to achieve. Squeeze and smoosh the bag from time to time while shaking to mix the ice cream.
- Carefully open large baggie and remove inner baggie. Eat it straight from the baggie and Enjoy!
Nutrition Facts : Calories 462.3, Fat 44, SaturatedFat 27.4, Cholesterol 163, Sodium 45.4, Carbohydrate 16.1, Sugar 12.8, Protein 2.4
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- Inside the smaller coffee can, mix up the milk, whipping cream, sugar and vanilla. If you are using an add-in item such as chopped candy bars, chocolate chips, or nuts, you can also add those now. If using fruit, I recommend adding later. Wipe outside of can to ensure that it dry. Secure the lid on the small can securely with duct tape.
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- Drain off the water from the large can and place the smaller can inside the larger can again. Repeat with the ice and rock salt as previously. Secure the lid just as you did with the smaller can on the 2nd time.
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