Hmm. How to make ice cream when one does not have an ice cream maker. That was my dilemma.
Not to worry...plastic baggies, check...salt, check...ice, check. Honey Peach Ice Cream, here I come.
The directions I found online says to use one gallon and one quart bags, but I didn't want to make this in two batches and had one and two gallon bags. So, that's what I used.
I filled the larger bag about a third to half-way with ice. Sprinkled in about one cup of table salt (didn't have nor could I find rock salt - they're the same thing anyway). Plopped in the bag filled with the custard and start to shake, shake, shake.
It worked!! Didn't take very long either, about 10-15 minutes. I had to work quickly in transferring the frozen custard to containers and making it freezer-ready. It was still very soft and the mixing in of the small peach chunks wasn't helping the custard's soft freeze state.
Ahhh...ice cream. It's a beautiful thing.
Next time, I would decrease the amount of honey. I will also skip adding in the diced peaches mid-way through the freezing process. Instead, I would just sprinkle it on top before serving.
Next time, I will also "redesign" my freezing equipment and use a stockpot and a plastic container. I think that will be easier and less messy. The baggie method was pretty fun, though. Everyone should try it at least once. :-)
If you do decide to try it, make sure you wear gloves. The bag gets very cold. It might also be a good idea to shake the bag over the kitchen sink. Have fun!
