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Homemade Ice Cream in a Bag

Homemade Ice Cream in a Bag

Get Cookin' - Sn 1/Ep 21Get Cookin' - Sn 1/Ep 21

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Shake your thang when you make ice cream at home — in a bag — with macadamia nut brittle.

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Transcript

- Today I'm making ice cream in a bag with macadamia nut brittle. Have you ever made ice cream in a bag? I'm about to show you how. Let's get cooking. I feel a little less guilty about eating ice cream when I make it in a bag because I get to shake off all the calories. Would you rather go to the gym or make ice cream? No brainer. For this recipe you'll need: heavy cream, granulated sugar, vanilla extract, vanilla bean, crushed ice, coarse rock salt, macadamia nuts, sugar, water, and sea salt. To start off, I'm going to make my ice cream base. And usually it's a custard with eggs. This time you don't have to cook, there's no eggs. It's so simple and so easy. I have two cups of heavy cream, about a half a cup of granulated sugar, some vanilla extract, and then to give it even more vanilla flavor I'm gonna add a vanilla bean. With a pairing knife I'm gonna cut the vanilla bean pod down lengthwise and then using the back of my knife I'm gonna scrape out all the seeds. All right, I'm gonna whisk this up to dissolve the sugar just a little bit and break up those seeds. All right, I have a quart size resealable bag. I'm gonna fold back the top just a little bit and I'm gonna pour this directly in the bag. These slider freezer bags are a great way to protect against freezer burn. All right, I want to remove all of the air from this bag and then I wanna slide it closed. And when you hear that little click, you know it's sealed up and you do not want this to leak in your other bag. I'm gonna put this bag inside another bag and I'm gonna shake it up, so make sure this is securely latched. You can tell that by the little click. And in a large gallon sized freezer bag I have some crushed ice and I have some rock salt. It's important that you use rock salt and not just table salt or kosher salt. It has a larger crystal, so it won't melt as quickly. And I'm adding it to the ice so it brings the temperature down and then we get to make ice cream in a bag. I'm only pouring half of this salt in the bag and then I add my, ah, see, all the vanilla beans are hanging out, into this larger bag. And then I'm gonna pour some ice over this bag. Making a little sandwich, a little bed, a nice bed. And then add the rest of the salt. And take the air out and seal it up, and a click. Okay, now this is where it gets real fun. You are going to shake this bag for about eight minutes. So let's get into this. I'm still going. I did it! Success! My hands are frozen but it's gonna be worth it because this is gonna be so good. I did it. And no leaking, wa-bam. All right, now it's time to fish out my ice cream. So the ice cream is ready. It's kind of soft serve consistency. You can eat it directly out of the bag, which I like to do sometimes. But I would like to firm it up a little bit more so I can scoop it. I'm gonna open this up and pour it into a glass dish. Kind of scrape out all of the beans and all of the ice cream. I'm gonna smooth it out just a little bit. And then this will fully harden in the freezer. Okay, my macadamia nut brittle. So here I have about a half a cup of macadamia nuts that I've already toasted. And in a sauce pot I'm going to add half a cup of water and a cup of granulated sugar. A little pinch of sea salt too. So right now I am making the candy part of the brittle, which is just the sugar and the water, and I'll pour it directly over this and it'll firm up and then I can crack it. Even though this takes a little bit, you do wanna keep your eye on it because if it burns it'll turn black and then it'll be really, really bitter and inedible. So just keep an eye on it, and if you want you could use a candy thermometer, but I'm gonna use my eyes because when it starts to turn just amber, slightly amber, I'll remove it from the heat and I'll pour it over. That way I know it will not overcook. Almost there. I'm swirling it a little bit because the edges are getting a little more amber than the center. All right, it's ready. Carefully pour it over the macadamia nuts. How pretty is that? Let it sit until it firms up and is fully hardened so we can crack it. So my brittle has hardened. Obviously I can't put this whole thing in the bag, so I'm gonna break it up with my hands a little bit. I'm gonna seal up the bag, make sure there's no air inside. I'm gonna get cracking. Okay, so with a rolling pin crack it up. So make sure you use a really strong bag so the brittle doesn't go everywhere when you crack it up. See, no mess. Let's scoop it up because I am hungry for ice cream. Ooh, child. Almost, come on, little buddy. See how it's firmed up? And some of the macadamia nut brittle. I'm trying to get it in the bowl. And now I get to eat it. It's gonna be crunchy and creamy. Crunchy, creamy, and you get to make ice cream without an ice cream maker, right? Bonus. Delicious.

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