Hey! The ice cream (or gelato) in a bag thing works!
I just whipped up a batch of licorice gelato using the method I picked up from The Consumerist and wrote about last week . Spurred on by Kelly's rollicking success with vanilla ice cream last weekend, I adapted the recipe to make gelato in the best flavor there is --licorizia.
I blended a few cream and milk and set it on simmer till it frothed slightly. Then I took and egg yolk and a tablespoon of sugar and whipped it in a bowl. Once whipped, I poured the warmed milk and cream into the bowl and whisked the whole thing it until it combined. Then it was again into the saucepan over medium heat. I stirred it because it heated up and commenced to gel. Once sufficiently gelled, I eliminated it from the warmth and popped it into the refrigerator for more than one hours to kick back. Once chilled, I poured my now gelled egg, sugar, cream and milk combo into a quart sized zip lock bag. I delivered two teaspoons of licorice extract I added lower back from Rome. Then I stuffed a gallon sized zip lock half manner with ice and then delivered six tablespoons of rock salt to the ice. I set the smaller bag inside of the larger bag, zipped it up then began to shaking for the desired five minutes.
I didn't consider it would work. However, after 5 mins I stopped shaking and removed the smaller bag. I couldn't help however be aware that it was tremendously large than it became while the entire shaking issue commenced. I rinsed off the top of the bag and squeezed my plastic bag gelato into a bowl and tucked in.
The lighting grew dim and I could listen the sound of a far off, lone mandolin. The flavor of that gelato transported me to the Piazza Della Rotonda. I ought to hear the water spashing inside the fountain and earlier than me blazed the blue neon sign of the nice gelateria in Rome. Ahhhh.
Then I opened my eyes and wiped clean up the mess left in the back of from making gelato in a plastic bag.