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Peppermint Ice Cream in a Bag Recipe

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This recipe for Peppermint Ice Cream in a Bag is from Carol Gentry Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/2 C. half & half
1/4 C. heavy cream
1 T. sugar
1/2 tsp. peppermint extract
Pinch of kosher salt
Red gel food coloring
1 small candy cane, crushed

To freeze the ice cream:
1/2 C. rock salt
Directions:
Directions:
1) Whisk together in a small bowl the half & half, heavy cream, sugar, peppermint extract and salt.
2) Put the bowl in the freezer to chill for about 15 minutes.
3) Fill a 1-gallon zip-top plastic bag two thirds full with ice (about 4-8 C., depending on the size of the ice). Add 1/2 C. rock salt. Seal the bag, then shake to evenly distribute the salt. Open the bag.
4) Take the bowl from the freezer and stir to incorporate any sugar at the bottom of the bowl. Pour the cream mixture into a sandwich-size zip-top plastic bag. Seal the bag. Place into the bag of ice. Seal.
5) Shake and smush ice around until ice cream is firm, 10-12 minutes. Wear gloves if your hands get too cold. Remove ice cream from bag of ice. If too firm to scoop, massage it briefly with bare hands to soften.
6) Transfer ice cream to a clean small bowl. Using a toothpick, add red gel food coloring to ice cream, dragging it through to create streaks.
7) Crush a candy cane (a rolling pin works well) and scatter on top.
Number Of Servings:
Number Of Servings:
1-2
Personal Notes:
Personal Notes:
No ice cream maker, no problem! With this technique you can shake up a bowl of peppermint ice cream in very little time using just two resealable plastic bags.

 

 

 

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