We Scream for Homemade Ice Cream and More!


 

When a recipe combines an unbeatable summer treat, early math and science skills, and a family-friendly workout/fun activity, what’s not to love? Transform easy-to-find ingredients into amazing sweet treats this summer — one creamy, one fruity, and both delicious!

Cooking with kids is an opportunity for parents and caregivers to build bonds and boost the confidence of young children. It helps teach early math and science skills, and lays the foundation for useful life skills. But with food disparities and food insecurity a growing concern, getting ingredients may be difficult. To help, Los Angeles County has food pantries, food closets, food banks, soup kitchens, congregate meal locations, food boxes and other programs and organizations that can help. For more information and resources on securing food, visit https://www.foodpantries.org/ci/ca-los_angeles

No-Machine Homemade Ice Cream

You will need ….

  • 1 cup heavy cream
  • 2 tablespoons granulated sugar
  • 2 teaspoons vanilla extract
  • A pinch of salt
  • Optional: 1 tablespoon jam, 2 tablespoons cocoa
  • A 16-ounce jar with a lid
  • Optional: tape

1. Have your child measure and pour the cream, sugar, vanilla and salt into the jar, then screw the lid on tightly. Notice how high up the mixture is on the jar. (If you like, mark it with a piece of tape.)

2. Take turns shaking the jar vigorously. (Really shake it to give your arms a workout!) After about five minutes, the cream will be thicker and almost doubled in size. (Look at the side of the jar and compare to how high the cream was when you started — this is a great way to teach the concept of doubling.) Keep shaking until the mixture doubles in volume. (Don’t shake too long — the cream will turn into butter!) If you want to make chocolate ice cream, add cocoa. If you want to make berry, add jam.

3. Freeze for at least 3 hours.

Science Fun: As you shake the cream, fat molecules separate from the liquid in the cream. These join together, thickening it. If you keep shaking cream, they will soon clump together so much that solid butter forms — and all the fat molecules are separated from the liquid.

Easiest-Ever Fruit Sorbet

You will need ….

  • A can of fruit in heavy syrup (any kind) or pineapple packed in juice
  • A blender or food processor
  1. Place the can of fruit in the freezer for 3 hours.
  2. Remove can from the freezer and run under hot water for a moment.
  3. Remove fruit from can and cut into pieces. (Your child can help by using clean hands to place the pieces in the blender or food processor.)
  4. Puree the fruit, and serve as soft sorbet, or allow to get more solid in the freezer.

Science Fun: Freezing water changes it from liquid to solid. The sugar in fruit changes the water, lowering its freezing point. That is why the sorbet doesn’t freeze as solidly as an ice cube.

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