Our guilty pleasure this summer has been homemade ice cream. It's even better, because the kids can make it almost, almost by themselves. All kid-powered.
Here is the recipe:
1 cup milk
1 cup half and half
1/4 cup sugar
1 tsp. vanilla
1 quart plastic zip bag (the kind without the zipper works best)
1 gallon plastic bag (ditto)
1 cup rock salt
2 quarts ice
3/4 cup water
Mix together milk, half and half, sugar and vanilla. Stir for 30 seconds and pour into quart zip bag. Zip the quart bag shut and then seal it with duct tape. You want this bag really well sealed, because it will soon be surrounded with ice and salt. Place the quart bag with mixture into the gallon bag. Surround the bag with 1 quart of ice on one side, and one quart of ice on the other side. Pour rock salt in bag. Add the water. Seal the gallon bag with duct tape. Wrap bag in a towel and massage for 10 minutes.
Check ice cream after 10 minutes. It should be firm to the touch. If it's not, continue massaging until ready.
When the ice cream is ready, remove the inner bag and rinse with water. Snip a corner of the bag off and squeeze into a clean bowl. Enjoy!