Montgomery Blair High School's Online Student Newspaper
Sunday, June 24, 2018 6:46 am
June 13, 2007

I scream, you scream, we all scream for ice cream

by Miriam Ragen, Online National News Editor and Food Editor
With just days left in the school year it is time to concentrate on the finer points of summer. Along with the pool, sleeping until noon and relaxing, ice cream is a summer essential. With new found time free of studying, making ice cream is the perfect way to fill a summer day. This easy recipe will allow Blazers to make their own ice cream in just a short time.
Delicious homemade ice cream is often quick to melt in the hot summer sun.
<i> Photo courtesy of </i>
Delicious homemade ice cream is often quick to melt in the hot summer sun. Photo courtesy of

Vanilla Ice Cream

Prep Time is about 20 minutes. Makes about 4 servings.

- 1 quart-size zip-close bag
- 1 sandwich-size zip-close bag
- scissors
- small bowls
- spoons
- measuring cups

- 4 cups crushed ice
- 1/2 cup rock salt
- 1/4 cup milk
- 1/4 cup heavy cream
- 2 tablespoons sugar
- 1/2 teaspoon vanilla

1. Place ice in quart-size bag.
2. Put the milk, heavy cream, sugar and vanilla in the sandwich-size bag and seal tightly.
3. Lay the smaller bag inside of the larger one. After squeezing out all air seal the larger bag and gently squeeze for five minutes.
4. Pour the water out of the larger bag and replace it with the remaining ice and salt.
5. Squeeze until the mixture is thick.
6. Take the small bag out of the larger one and dry it off.
7. Cut off the corners of the bag and squeeze the mixture into bowls.
8. Enjoy!

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