Ag Trivia: Squeeze Freeze Ice Cream
JULY IS NATIONAL ICE CREAM MONTH, LET'S CELEBRATE!
In 1984, President Ronald Reagan designated July as National Ice Cream Month and the third Sunday of the month as National Ice Cream Day.
Here’s a quick recipe for making individual servings of ice cream to include in your celebration.
SQUEEZE FREEZE ICE CREAM
• 1/2 cup whole milk
• 1 Tablespoon sugar
• 1/2 teaspoon vanilla
• Ice (crushed or cubes)
• 1 Tablespoon salt
• Quart-sized freezer Ziploc plastic bag
• Gallon-sized freezer Ziploc plastic bag
• 1/2 cup measuring cup
• Paper towels
Take the quart bag and add the milk, sugar and vanilla. Carefully fold over to work out any air and then zip closed.
Drop the bag with the milk mixture into the gallon bag. Fill with ice and then sprinkle salt over the ice. Carefully fold over to remove air and then seal.
Place paper towels on a table or around the bag and knead the bag carefully allowing the ice to start melting and begin to freeze the ice cream mixture. Once the liquid becomes frozen (it will not freeze really firm), open the gallon bag and remove the inside bag containing the ice cream. Dispose of the ice bag, wipe the ice cream bag with paper towels to remove any salt. Open the bag and enjoy the frozen, tasty treat.
For more information, contact Diane Olson, MFB Promotion and Education Programs, (573) 893-1414 or email Diane.