Cinnamon Coconut Milk Ice Cream in a Bag
Shared by: Plan to Eat Blog
Ingredients
Directions
Whisk the honey, egg yolks, and cinnamon together in a medium mixing bowl until they are completely combined. Whisk in the coconut milk until the mixture is as homogenous as it can be. (Some cinnamon might float to the top, but it will get mixed into the ice cream as it is "churned".)
Pour half of the ice cream mixture into a quart-sized bag. Remove as much air from the bag as you can and seal it carefully.
Fill the gallon-sized bag 1/3 full of ice. Sprinkle over 1/4 cup of salt and mix that together. Place the quart bag of ice cream custard into the ice-filled ziploc. Cover with the same amount of ice you filled the bottom with and sprinkle in 1/4 cup more of the salt. Seal the gallon ziploc, squeezing out most of the air.
Wrap the ziploc in a towel, or place the towel in you or your child's hand and place the ice cream bag on top. Now agitate the bag constantly for 8-10 minutes. We did this by shaking it around while holding the top since our gallon ziploc seal didn't hold. The children jumped up and down, danced around, and passed it back and forth when they got tired.
After eight minutes start checking the ice cream mixture for hardness. It should start to solidify and freeze. It never reached rock hard status, but it should be a good firm soft serve. Continue shaking as necessary to achieve this.
Serve immediately or store in the freezer for later. Repeat with the rest of the custard mixture and a second quart-sized ziploc bag. We were able to reuse the ice-salt-gallon ziploc but did need to add a bit more ice to it to achieve a freeze on the second round.