You want one serving of dreamy cold ice cream, right? All you need is a handful of ingredients and some plastic bags, says Maria Provenzano, lifestyle expert and cookbook author. In her new cookbook, “Everyday Celebrations from Scratch” (Harper Horizon, $30), Provenzano shares simple recipes and kid-friendly DIY projects that achieve amazing results, like this ice cream shake and served with homemade sprinkles.
Make sure to double the bag of ice cream ingredients And the Ice to avoid chaos. You can cover the bags with a towel or similar, if your hands get too cold during the procedure. And if you can’t find ice cream salt, kosher salt works just fine. Be sure to let the garnishes cool for 24 hours before cutting them into granules.
Ice cream in a bag with homemade sprinkles
Makes about 2 cups
1 cup half and half (or cream)
1 cup full fat milk
½ cup granulated sugar or maple syrup
Half a teaspoon of vanilla extract
4 resealable plastic bags (2 liter volume, 2 gallon volume)
½ cup kosher salt or ice cream salt
Hot fudge or chocolate sauce
Homemade sprinklers (see recipe below)
Pour the milk, half and half, milk, sugar and vanilla into a small plastic bag.
Remove the air, seal tightly and place a double bag of liquid to prevent salt from entering the bag.
Fill a large plastic bag (gallon size) a little more than half full with ice. Add salt.
Place the small bag filled with liquid into the larger bag filled with ice and seal it. Put this in the second gallon-sized plastic bag and seal.
Shake the bottle for 10 minutes.
Serve ice cream topped with hot fudge or chocolate syrup and homemade sprinkles, or transfer the ice cream to a plastic container and store in the freezer.
Makes about 4 cups
4 cups sifted powdered sugar
Half a cup of meringue powder
4 to 6 tablespoons water
1 tablespoon fresh lemon juice
1 teaspoon vanilla
food coloring gel
Mix icing sugar and meringue powder together in a stand mixer with the whisk attachment.
Stir the mixer over low heat, and add the lemon juice, vanilla extract, and 4 tablespoons of water. Once mixed, increase speed to medium/high and beat until very thick, about 15 minutes.
Divide the mixture into separate bowls and add the food coloring of your choice; Mix until well blended. Scoop the colored mixture into the piping bags with a small round tip.
Cover a baking sheet with a silicone mat or parchment paper (wax paper also works) and spray a long, thin line of the “batter.” Repeat with all colors.
Let the decorating strips dry for 24 hours.
Use the knife or simply divide it with your hands to make sprinkles.
– From Maria Provenzano’s “Everyday Celebrations From Scratch” (Harper Horizon, $30)