Instant vanilla ice cream
Children will love this – part recipe, part science experiment, milk transforms into delicious ice cream in front of their eyes
Difficulty and servings
Serves 2
Preparation and cooking times
Prep 15 mins
NO COOK
Low-fat
- Place the milk, sugar and vanilla into the doubled-up medium zip-seal bags. Close and secure with sticky tape if the seal isn't strong. Tip the ice and salt into the large bag, then place the smaller bags inside the larger one, and seal well.
- You will need to keep the bags moving for 10-15 mins to freeze the milk. Gently throw the bag from hand to hand or take turns shaking it - it's a good idea to wear gloves to keep your hands warm! Remove the ice-cream bag, open and scoop into bowls. Sprinkle with hundreds & thousands.
THE SCIENCE BIT
Under normal circumstances, water freezes at 0C. But adding salt to the ice lowers the temperature to -10C, meaning the milk freezes in minutes.
PER SERVING
110 kcalories, protein 5g, carbohydrate 16g, fat 3 g, saturated fat 2g, fibre 0g, sugar 16g, salt 0.2 g
Recipe from Good Food magazine, August 2012.
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http://www.bbcgoodfood.com/recipes/2365638/
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Ingredients
- 300ml semi-skimmed milk
- 1 tbsp caster sugar
- ¼ tsp vanilla extract
- 1kg ice
- 6 tbsp rock salt
- hundreds and thousands , to serve
YOU WILL NEED
- 2 medium zip-seal freezer bags
- 1 large zip-seal freezer bag
- sticky tape
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Difficulty and servings
Serves 2
Preparation and cooking times
Prep 15 mins
NO COOK
Low-fat
Ingredients
- 300ml semi-skimmed milk
- 1 tbsp caster sugar
- ¼ tsp vanilla extract
- 1kg ice
- 6 tbsp rock salt
- hundreds and thousands , to serve
YOU WILL NEED
- 2 medium zip-seal freezer bags
- 1 large zip-seal freezer bag
- sticky tape
PER SERVING
110 kcalories, protein 5g, carbohydrate 16g, fat 3 g, saturated fat 2g, fibre 0g, sugar 16g, salt 0.2 g
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- You get an online binder, where you can store all your favourite recipes and create menus.
