Thursday, July 21, 2011

Food Adventure

I can't believe I forgot to mention something else we did last week. On Saturday we were meeting some friends at the beach, and Karen decided we should serve ice cream. At the beach.

Now, Karen is nothing if not an adventurous cook, so the concept of making ice cream at home is hardly an odd one in our house. We have two usual ways to make ice cream: our electric ice cream maker, and a little gadget called the Donvier, which consists of an aluminum pot that we store in the freezer. You fill the Donvier with your favorite ice cream recipe and turn the handle every ten minutes or so, and it makes pretty good ice cream.

But neither of these is suitable for making ice cream at the beach, and we don't have a hand-cranked machine. But Karen, always on the lookout for a great idea, found an article on making ice cream with a couple of Ziplock bags. Yep. You put the ice cream mixture in one bag, and put that in another bag with ice and salt. The article suggested putting both in a plastic shoe box and shaking, but Karen decided that an insulated bag would work as well.

Or better. The kids took turns agitating the bag on the way to the beach, every five miles or so. When we got there, we had something slightly harder than soft-serve, and much creamier. Of course, we had to serve it within about twenty minutes of arriving, but it was well worth the effort, and will undoubtedly be a part of future beach trips.

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