Easy to Make Ice Cream

The Canada Agriculture and Food Museum is hosted a celebration of all things ice cream. For those of you who missed this event, it is possible to make your own ice cream without having to buy a machine, or liquid nitrogen. The method uses the old school pot-freezer method, where the temperature of the ingredients is reduced by a mixture of crushed ice and salt. The ice cools the salt, and the action of the salt on the ice causes it to melt partially, absorbing latent heat and bringing the mixture to a temperature below the freezing point of water. In order to proceed, you will need two large resealable bags (4 L volume), two small resealable bags (500 mL volume), and the ingredients below. As long as they like ice cream, this is a great project to do with the kids if you run out of activities for them during the summer holidays.

Note: This recipe was taken from an online course I've taken in the past.

Ingredients
600 g ice
200 g salt (preferably coarse salt)
¼ tsp vanilla extract (or another flavour of your choice)
100 g whole milk
90 g heavy cream

(Note: this method also works with other milks - soy, almond, rice, etc. for a non-dairy version. Just replace the cream and milk.)

1. Fill a large resealable bag with the ice (the amount above or to about 1/3 full). Add the salt to the ice.
2. In a separate small zip-lock bag, add the heavy cream, milk, sugar, and extract (or other flavor). Seal it, trying to press out air to maximize contact with the ice, and seal well.
3. Place the small bag with the ice cream ingredients inside the large bag with ice. Place the entire package into a second large bag to prevent leaking.
4. Massage, or gently toss the bag around until the ice cream becomes solid. If possible, try to do this on a cold surface so the ice doesn't melt. You should use oven mitts or hand towels to handle this part, so your hands don’t get cold, thus letting you massage the ice cream better; constant mixing is key to getting a good texture.
5. Remove the small bag with ice cream from the large bag with ice. Wipe off the top of the small bag and then open it carefully.  Test the consistency with a spoon - if it seems solid and delicious, you can serve it. If your ice cream isn't solid enough before the ice melts, add more ice and salt and repeat step 4 until it’s ready.

Summertime Rum Punch

Hot summer days like the ones Ottawa has been experiencing lately require a tasty beverage to make the most of your relaxing during these lazy, hazy times. This recipe for rum punch is based on a formula used by both my Barbados-born father and a woman my wife met at the Wine and Food Show some years ago. This drink can pack quite a punch, so take the necessary precautions.

Ingredients
1 750 mL bottle of rum
240 mL citrus juice (lime or orange are good choices)
240 mL water
120 g white sugar
120 g brown sugar
nutmeg
cinnamon sticks
cloves
1 jar Maraschino cherries (optional)

"One part sour, two parts sweet; three parts strong, four parts weak."

1. Pour the citrus juice into either a large punch bowl or pitcher. Set aside.
2. In a saucepan combine the sugar, some cinnamon sticks, a few cloves, a dash of grated nutmeg, and the water. Bring everything to a boil, stirring until the sugar has dissolved. Allow the syrup to cool before mixing it with the juice.
3. Add half the bottle of rum and stir until everything is mixed together. This is where you can add more rum if you want a stronger punch, or some of the juice from the Maraschino cherries if you prefer a sweeter drink.
4. Add 4 cups of ice to your bowl or pitcher to keep the drink cool, and serve the punch with ice. Add a cherry for garnish.