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Ice Cream Base (Ziplock Method)

If you do not have an ice cream maker, follow these instructions. You can use your favorite ice cream recipe with this method. I have done with my Sunday School class for the last month and they are constantly amazed by it. ;)

Course Dessert
Author Lee Burdett

Ingredients

  • organic or pastured egg yolks
  • 1/2 cup maple syrup
  • 1 tablespoon vanilla extract
  • 3 cups heavy cream preferably raw never ultrapasteurized

Instructions

  1. Place the egg yolks, maple syrup, and vanilla in a large bowl.
  2. Whisk together until smooth.
  3. Add the cream and whisk until blended well.
  4. Chill mixture
  5. Place 2 cups of chilled ice cream mixture into a heavy duty quart-sized bag and zip it up securely. 

  6. Place the quart bag inside a heavy-duty gallon-sized bag.

  7. Fill the gallon bag with enough crushed ice so that the ice cream bag is completely surrounded.

  8. Add rock salt/ice cream salt and seal up the gallon bag.

  9. Wrap the whole set of bags in a bath towel and then give it to the kids to shake and roll around for about 15 minutes. (Supervise them, you don't want the whole thing to get punctured and have ice cream and salt water all over the carpet.)
  10. After 15 minutes the ice cream should be at the soft-serve stage.
  11. Add in 1 cup of the little cookie dough balls (recipe below) or any other mix-ins at this point and eat it right away, or you can stick the whole bag into the freeze and eat it later.
  12. To serve after freezing, it will need to sit out for a few minutes to soften.