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|Prep time||20 minutes|
Creamy, cold fun for a hot trip in the high country.
|1||new gallon size freezer bag|
|2||new quart size freezer bags|
For a more decadent treat use NIDO full fat dry milk, found at many grocery stores, Wal-Mart and Hispanic grocery stores. Most dry milk is non-fat.
For a wide variety of single serving packets of jam and preserves visit www.minimus.biz or save extras from breakfast out. You can also pack jam into a small container or snack size zip top bag for carrying.
Also pack for flavorings:
2 packets of jam or preserves (2 Tbsp)
1 tsp extract of choice (vanilla, coconut, almond, maple, etc)
Any add-ins such as mini chocolate chips, coconut, berries, etc. - a Tablespoon or two works well.
At home pack the rock salt into the gallon freezer bag and seal tightly. In a quart freezer bag pack the dry milk and sugar and any dry add-ins if you are using them. Seal bag tightly. If using jam or liquid extracts pack separately.
Add 1 cup very cold water (think snow fed stream) to the dry milk bag and gently shake to dissolve. Add in any flavorings or jam and if using add-ins, those also, push the air out of the bag and seal tightly. If you are worried about any chance of the bag opening double bag it in a second quart freezer bag.
Open the gallon freezer bag and fill the bag at least half way with snow. Dense icy snow is best. Toss in the milk bag, seal tightly and find a small child or bored campmate to shake the bag back and forth for 10 minutes.
Open up the outer bag and take the ice cream bag out. Pour some cold water over the outside of the bag to rinse the salt off, open up, stir and dig in!
Serves 1 to 2 or more if you share.