ICE CREAM IN A BAG LESS THAN 10 MINUTES

Recipe posted by Val Ashbury
FOOD LOVERS RECIPES
This is old I remember doing this back in school when I was little and when I do it with my kids they are amazed how fast it is. Here is what you will need to make homemade ice cream in a baggie:

2 tablespoons stevia (more or less depending on sweet tooth) can use sugar but save those calories!!!
1 cup half & half (or light cream)
½ teaspoon vanilla extract
½ cup coarse salt or table salt (I used canning salt)
ice
gallon-sized Ziploc bag
pint-sized Ziploc bag

Mix the stevia, half & half and vanilla extract together. Pour into a pint-sized Ziploc baggie. Make sure it seals tightly.
Now take the gallon-sized Ziploc bag and fill it up halfway with ice and pour the salt over the ice. Now place the cream filled bag into the ice filled bag and seal.
Make sure it is sealed tightly and start shaking. Shake for about 5 minutes (or 8 minutes if you use heavy cream.)
Open the gallon-sized bag and check to see if the ice cream is hard, if not keep shaking. Once the ice cream is finished, quickly run the closed pint-sized baggie under cold water to quickly clean the salt off the baggie.
Open the baggie and pop in a spoon.
Hope you enjoy your homemade ice cream in a baggie as much as we do!

HEERLIKE ROOMYS

ICE CREAM

HEERLIKE ROOMYS
1 blik Ideal Melk, verkoel
1 boksie Orley Whip
1 koppie strooisuiker
15 ml vanielje geursel
knippie sout

Voeg alles bymekaar en meng lank en baie goed met elektriese menger tot verdubbel in volume.
Skep uit in roomysbak of vorm en bêre in vrieskas.
Vir variasie gebruik verskillende geursels, sjokolde sprinkels ens.
BRON: Marlene Beyers

ROOMYS KOEK / BROOD

ice cream bread
ROOMYS KOEK / BROOD
(Ek het ‘n tydjie terug die resep ontvang. Foto was ingesluit)Use any flavor of Ice Cream
(Dit MOET VOLROOM roomys wees)
2 koppies roomys
1-½ koppie bruismeel
Roer roomys en meel saam. Meel moet klam wees. Skep in gesmeerde broodpannetjie. (Skat maar die grootte van pan) Bak by 180ºC vir 40 to 45 minute.
Haal pan uit en laat koel af op draadrak.
Resep en foto: Marlene Mouton Carstens

ROOMYS BROODJIE
4 koppies roomys van jou keuse
3 koppies bruismeel
2 knippies sout

Voor verhit oond op 180°C. Sif die meel en sout saam. Voeg die roomys by en meng goed. Skep in klein pannetjie. Bak 45 min of tot gaar. Laat afkoel.
Foto: Poppie Naude

SJOKOLADE-FUDGEROOMYS

SJOKOLADE-FUDGEROOMYS
2 liter vanieljeroomys, net begin om sag te word
200 g fudge
200 g sjokoladekoekies
200 g sjokolade
Sny die fudge in klein blokkies.

Gooi die koekies in ‘n plastiese sakkie en slaan dit met ‘n koekroller in kleiner stukkies.
Smelt die sjokolade. Meng dan die fudge en koekies met die roomys. Gooi die sjokolade in ‘n sigsagpatroon bo-op die roomys en gebruik die agterkant van ‘n lepel om dit te versprei. Dit moet jy sommer vinnig doen want die sjokolade begin dadelik hard word. Plaas die roomys terug in die vrieskas voor jy eet.

BRON: Carol Elliott Claassen

GEBRAAIDE ROOMYS

GEBRAAIDE ROOMYS
2 liter roomys, enige geur
2 eiers
Tennisbeskuitjies, gekrummel
olie
Skep roomys uit in balletjies.
Klits die eiers, doop die roomysballetjies daarin, en daarna in die tennisbeskuitjies.
Sit op skinkbord, en vries vir 4 ure.
Haal uit, herhaal weer die doopproses totdat jy geen roomys meer kan sien nie – slegs die gekrummelde tennisbeskuitjies.
Hou dit in vrieskas tot benodig.
Maak olie baie warm in kastrol.
Gebruik die draadbakkie waarmee jy gebakte skyfies maak, en sit roomysballe in.
Laat dit in die diep olie braai vir ‘n maksimum van 15 sekondes.
Bedien onmiddellik met ingelegte vrugte

GEPLAAS DEUR Johannes Muller

ALASKA

ALASKA
1 laagkoek
120 g gemengde glansvrugte
60 ml rum of brandewyn
4 eierwitte
125 ml strooisuiker
1 liter stywe vanilla roomys

Week die vrugte in die rum of brandewyn.
Klits eierwitte tot skuim, voeg suiker by en klits totdat dit styf is, maar nie droog nie.
Sit die koek in ‘n vlak vuurvaste skottel.
Bedek met die geweekte vrugte. Sit roomys bo-op vrugte maar los ‘n skoon rand van 25 mm.
Bedek roomys en koek heeltemal met merinque (stywe eierwit).
Verbruin die merinque in ‘n baie warm oond (200°C) vir omtrent 2 min. Sit onmiddelik voor.
WENK: Indien verkies kan dit met vrugte en room of sjokolade vlokkies versier word.

STRAWBERRY ICE CREAM CAKE

STRAWBERRY ICE CREAM CAKE
1 packet Bakers Boudoir Biscuits
Cherry liqueur or cherry cordial
500 g fresh strawberries, hulled and finely chopped or puréed
Castor sugar
2 liters vanilla ice cream

Whipped cream and whole strawberries to decorate
Line a deep soufflé dish with cling wrap. Arrange the boudoir biscuits, standing upright, along the inside of the dish. Sprinkle some cherry liqueur or cordial over the biscuits.
Mix the strawberries with a little castor sugar to taste. Add 400 ml of the ice cream and mix well.
Spoon half of the remaining ice-cream into the center of the prepared dish, top with half of the strawberry mixture, then the remaining ice cream and finally the remaining strawberry. Freeze until firm.
Turn out onto a serving platter and remove cling wrap. Decorate with whipped cream and a few extra strawberries.
Recipe: Jaclynne Van Zyl Brewis

HEERLIKE “SCOOP” ROOMYS

HEERLIKE “SCOOP” ROOMYS
Dit maak net oor die 1 liter.
3 koppies gewone volroom Griekse jogurt
⅔ na ¾ koppie suiker
1 teelepel vanilla ekstrak
1 vanilla peul se sade

Meng alles saam todat suiker alles opgelos is en verkoel vir 1 uur.
Giet in roomys maker en “churn” volgens instruksies.
Skep in KOUE metaal bak en verkoel vir 1 uur voor bediening.
Plasing Christabel Garisch