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PAGE 1 HOMEMADE ICE CREAM WITHOUT AN ICE CREAM MAKER Here is a way to make fresh homemade ice cream by hand in much less time than it normally takes with a home ice cream maker. The freezing time for the ice cream is much faster because we freeze each serving in its own batch of ice and salt. Another factor in freezing it so quickly is that our serving is in a thin, flat, container, so the ice and salt can contact more of the ice cream at once. We also use a recipe that is particularly delicious. What you need ? cup sugar ? teaspoon salt 1 cup milk 3 beaten egg yolks 1 tablespoon vanilla extract 2 cups chilled whipping cream Optional:2 cups fresh strawberries and extra ? cup sugar The cooking phase can be done a day or two ahead of time, so no one has to wait for the really fun part. Set out all of the ingredients so everything is easily at hand. Put the sugar, salt, and milk into the top pan of a double boiler. The water in the bottom part of the double boiler will boil, and the temperature will never rise above the boiling point of water. This ensures that we dont overcook the mixture, even if we get distracted Stir the 3 beaten egg yolks into the milk and sugar. Cook the mixture over boiling water until you can see bubbles forming around the edges of the mixture The mixture is done when it is somewhat thick, and coats the spoon. Let the mixture cool to room temperature. When the custard has cooled, stir in the vanilla extract and the heavy whipping cream The fun part is about to begin. This is where having a bunch of kids to help is really nice. Pour a cup of the ice cream mixture into a plastic zip-lock sandwich bag. Zip the bag closed, and put it into another sandwich bag for safety, and zip that one closed as well. Fill a gallon size food storage zip-lock bag about one third full of ice cubes. Add a cup of salt (we used rock salt, but any kind will do). Zip the large bag closed, and wrap it in a towel to keep fingers from getting too cold