[Sca-cooks] Re: ice cream without a maker

[Martinsen at ansteorra.org]

You can also make small quantities of icecream using the 
"baggy" method:  Put the mix in a Quart ziplock and then 
put that ziplock inside another one.  Put the double 
bagged Ice Cream in a Gallon Ziplock and add Ice & salt. 
 Shake YOur Thang.....

About 15 minutes later you have ice cream.  Did it a 
Pennsic last year.  Everyone got to make their own flavor.

Vitha

On Tue, 6 Jul 2004 16:24:18 EDT
  Devra at aol.com wrote:
>Dear Phlip
>     Try looking in some older cookbooks for directions. 
> I believe that you 
>can freeze the mix in a flat pan (they used to say 'ice 
>cube tray; in the 
>Olden Days when such-like didn't have divisions, and you 
>broke the cubes out with 
>this here lever-gadget).  After a couple of hours, scrape 
>the stuff out into a 
>bowl and beat like hell.  Repeat this several times, then 
>let it set 
>overnight to mellow.  
>
>If a more accurate description is desired, scream, and 
>I'll consult Ye Olde 
>Settlement Cookbooke, or Ye Fannie Farmerette...
>     Devra the Silly
>
>
>
>Devra Langsam
>www.poisonpenpress.com
>devra at aol.com
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