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Ice-cream Snowballs vanilla ice cream 1/2 cup shredded coconut favorite ice cream sauce Form ice cream into balls, roll into coconut. Place balls into small bowls. FREEZE.  Ice Cream Cone Cake You can make cakes in ice cream cones.....this is something the kids can help make for snack. Mix up a regular cake mix according to the directions. Fill the flat bottom ice cream cones with 2/3 cake mix. Bake in oven for 20 minutes at 350 degrees. The cake will raise up over the sides of the cones and LOOK like ice cream. The kids can frost and decorate with candy toppings. Roll-the-Can-Ice-Cream For the freezer you need: *2 empty cans (a 1-lb and a 3-lb) with plastic lids *1 1/2 cups of rock or kosher salt *20 cups(about 7 1/2 lbs of crushed ice For the ice cream you need: *1 cup heavy cream *1 cup milk *1 beaten egg(optional) *1/2 cup sugar *1 tsp vanilla *1/3 cup of chocolate chips In the small can mix cream, milk, beaten egg, sugar, vanilla, and chocolate chips. If you use the egg, be sure it is fresh and has no cracks. Uncooked eggs can cause food poisoning. Cover the small can and set in the center of the larger can. Layer half the crushed ice alternately with half the salt in the empty space between the cans. Cover the larger can. Now the fun begins: Choose a hard level surface like a cement walk way and roll the can back and forth for about 10 minutes. Open outer can; empty old ice and water, lift out small can; wipe lid dry and remove. With a rubber spatula scrape ice cream from can sides. Stir and cover. Return small can. Repack with remaining ice and salt. Cover and roll for 5 more minutes. Zip-Loc Bag Ice Cream You will need for each child: *1 pint-size zip-type plastic bag *1 gallon-size zip-type bag *1 tablespoon sugar *1/2 cup milk *1/4 teaspoon vanila *6 tablespoons salt(regular table salt that pours will work) Fill the large bag half full of ice. Add the salt. Seal the bag. Put milk, vanilla and sugar into the small bag. Seal it. Place the small bag inside the large one & seal again carefully. Shake until mixture is ice cream, about 5 minutes. Wipe off top of small bag. Then open carefully & enjoy! Students will make ice cream in plastic bags so they can observe the process of the liquid changing into a solid. Ice cream: *1/2 cup 2% milk *1 tablespoon sugar *1/4 teaspoon vanilla *6 tablespoons salt *ice (lots) *1 pint-size zip-type plastic bag *2 gallon-size zip-type plastic bags Fill one large bag with the 6 tablespoons of salt and about half full with ice. In the small bag fill with the milk, sugar, and vanilla. Seal the smaller bag and place inside the large bag with the salt and ice. Seal well. Now place this bag inside another gallon-size bag (We used two large bags because the children were very vigorous with their shaking and the bags were getting holes in them!) and shake the mixture for about 5 minutes. Open bags and wipe off the top of the small bag and open carefully and enjoy. Freezer Ice Cream: Makes one gallon *1 can of evaporated milk *5 eggs *1 1/2 c. sugar *4 tsp. flavorings(2 vanilla and 2 lemon) *1 pkg. instant vanilla pudding *1 1/2 qts. milk *pinch of salt Beat eggs until foamy - add sugar,mix well; add flavorings,evaporated milk,instant pudding and salt. Beat well. Pour into container and add milk to the line. Homemade Ice cream (sent in by Melanie) (for a 1 gallon Ice Cream Freezer) *2 cans of eagle bran milk *1/2 cup of sugar *1 T. Vanilla *1 Large box of Vanilla instant pudding *Shake of salt Mix all ing. together pour into ice cream "bucket" then add milk to the fill line. You can also use Chocolate Pudding, If ya want sherbert add Slice soda instead of Milk. Vanilla Ice Cream (sent in by Sue) *1 3/4 cups milk *2 cups heavy cream *2/3 cup sugar *2 tsp vanilla Mix all together in a large bowl until sugar dissolves Variation : Add 1/2 cup choc chips after 10 mins. of processing Homemade Ice Cream: *1 cup sugar *3 tablespoons all purpose flour *1/2 teaspoon salt *2 1/2 cups milk *3 eggs *2 cups heavy or whipping cream *5 teaspoons vanilla extract In heavy, 3-quart saucepan with spoon, combine sugar, flour, and salt. In medium bowl with hand beater or wire whisk, beat eggs and milk and eggs together until well blended; stir into sugar mixture until smooth. Cook for about 15 minutes over low heat, stirring constantly, until the mixture thickens and coats the spoon, being sure that the custard does not boil or it will curdle; cool. Stir in 2 cups heavy or whipping cream and 5 teaspoons vanilla extract. Freeze and Enjoy! Ice Cream *1 cup Milk/cream *1/4 cup sugar *1/4 tsp. vanilla *1/4 cup of salt *crushed ice Tools of preparation: *masking tape *coffee cans *measuring cup and spoons *paper towels *dish towel *large spoon Eating utensils: *ice cream scooper *bowls *spoons *napkins *sprinkles Pour 1 cup of milk into SMALL can Add 1/4 cup of sugar. Add 1/4 teaspoon of vanilla Stir Cover the small can with its lid. Tape the lid closed. Place the small coffee can inside the large one. Fill the remaining space with crushed ice Add !/4 cup of salt to the top of the ice. Cover the large coffee can. Tape the lid closed. Turn the can on its side. Roll cans on the floor. After 15-20 minutes check the can. Note the condensation on the outside of the can. Please note this recipe will not work if you skip adding salt over the ice. Vanilla Ice Cream (Basic recipe, yields 2 cups) * 1 pint of half and half cream * 1/1/2 teaspoons vanilla * 1/3 cup + 2 tablespoons sugar *a one-pound and a three-pound coffee can--both with tight-fitting lids * eight cups of crushed ice or small cubes of ice * one-half cup of rock salt Variations To make a flavored ice cream, add one of the ingredients below: * 3 tablespoons of your favorite flavor of instant pudding * 1/3 cup of fruit (for example, bananas, strawberries, peaches) * 3 of your favorite cookies, crushed into pea-size pieces * 1/4 cup finely chopped nuts 1. Mix the first three ingredients together. Pour them into the one-pound coffee can. Add a variation if you want. (The can will be about three-fourths full.) Place lid on securely, and set the small can inside the three-pound can. 2. Starting with ice, alternate layers of ice and salt between the outside of the small can and the inside of the three-pound can, packing the ice down as you go. 3. When the layers get to the top of the small can, cover the entire lid with ice. Then place the lid on the three-pound can, making sure it fits tightly. 4. Set the can on the floor, and gently roll it back and forth. You may need to wrap a small towel around the outside of the large can so it will stick to your hands. Roll the can for at least ten minutes. The ice inside the can will get watery, but keep on rolling! 5. After rolling, put the can upright. Remove the towel and lid from the big can, and slowly pull the small can out of the big can. Wipe the ice and salt from the lid; then remove the lid carefully. 6. The ice cream will be frozen to the sides and bottom of the can. (If it is not thick enough, put the can in a freezer. Check it every ten minutes or so.) When it is thick enough, stir the icy parts off the sides and bottom into the mixture until it's smooth and creamy. Ice Cream In A Bag *1/2 cup milk *1 tble sugar *3/4 tble vanilla *ice *6 tble salt *1 large freezer bag *1 small freezer bag Put milk, sugar and vanilla into the small bag. Close the bag. Put the ice into the large bag until the bag is half full. Add the salt to the ice. Put the small bag into the large bag, and seal the large bag. Shake the bags for five minutes. Put in freezer for a few minutes until thick like ice cream. Ice Cream Cone Cookie We make a very large flat cone (triangle shape) cookie and put diagonal lines in it so it lookes like an ice cream cone. I lay it on the table and lay the circle pizzas on top. Ice Cream Cone Clowns Ice Cream Ice Cream Cones Cupcake papers Cherries, nuts,and mini chocolate chips, or other cake decorations. Scoop ice cream into each cupcake paper. Let each child place cone "hat" upside down on scoop. Children can make facial features with the decorations of choice.
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