Instant Ice Cream
Preparation Time: 20 Minutes
Cooking Time: N/A
- 300ml semi-skimmed milk
- 1 tbsp caster sugar
- 1 tsp vanilla paste
- 2kg ice
- 12 tbsp rock salt
- Food colouring of your choice
Place the milk, sugar, vanilla, and food colouring of your choice into a medium zip-seal bag, then place this in a second bag to double bag it.
Squeeze the air out, close and secure with sticky tape if the seal isn’t strong.
Tip the ice and salt into a large zip-seal bag, then place the medium bag containing the milk inside and seal well.
You will need to keep the bag 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.
Credit: Juliet Sear