«We made soft-serve ice cream outdoors to the great delight of the pupils at the outdoor school last winter. The pupils took part in the production and became, in a way, a living soft-serve machine as they stood in a row shaking the soft-serve bags.
It turned out very well, and we learned a few things which are shared as tips at the end.»
You will need:
A large bag of at least 8 litres (carrier bag)
And a smaller bag of approx 6 litres (bread bag)
In the large bag:
4 litres of snow
10 ss salt
In the small bag:
200 ml double cream
1 dl whole milk
5 tbsp sugar
1 tsp vanilla sugar
Here is how to do it:
1. Put snow and salt into the large bag
2. Measure and pour the cream, milk, sugar and vanilla sugar into the small bag
3. Blow in air and tie off the small bag, it should be about half full of air
4. Put the cream carton into the large bag and tie it closed. It can be useful to tie them together so that they are attached to each other
5. Hold the bags with both hands and shake until it becomes soft-serve ice cream, approx. 10 minutes, maybe longer.
(The recipe is taken from tine.no)
Serving
- Take the little bag out, wipe off snow and salt.
- Snip a small corner off and squeeze soft-serve ice cream into cups
-Served as it is or with optional topping, we used cake sprinkles.
Tips:
Choose bags with a bit of firmness; we used bags that were a bit too soft, so the soft-serve machine (the churning process) had to run for an extra long time before reaching the right consistency. Alternatively, you can use drinking bottles with a large opening instead of the small bag. If you do, remember a spatula or something to get the ice cream out. Bring a measuring jug to measure out, or get everything ready before you head out.
Remember it will be hugely popular regardless of how successful it turns out 🙂
Good luck!
Feel free to follow @eteute on Instagram for creative trail food
Or get the hiking cookbook #eteute. It is available at Fjellbutikken and GP, among other places.
A large bag of at least 8 litres (carrier bag)
And a smaller bag of approx 6 litres (bread bag)
4 litres of snow
10 ss salt
In the small bag:
200 ml double cream
1 dl whole milk
5 tbsp sugar
1 tsp vanilla sugar
1. Put snow and salt into the large bag
2. Measure and pour the cream, milk, sugar and vanilla sugar into the small bag
3. Blow in air and tie off the small bag, it should be about half full of air
4. Put the cream carton into the large bag and tie it closed. It can be useful to tie them together so that they are attached to each other
5. Hold the bags with both hands and shake until it becomes soft-serve ice cream, approx. 10 minutes, maybe longer.
(The recipe is taken from tine.no)
- Take the little bag out, wipe off snow and salt.
- Snip a small corner off and squeeze soft-serve ice cream into cups
-Served as it is or with optional topping, we used cake sprinkles.
Choose bags with a bit of firmness; we used bags that were a bit too soft, so the soft-serve machine (the churning process) had to run for an extra long time before reaching the right consistency. Alternatively, you can use drinking bottles with a large opening instead of the small bag. If you do, remember a spatula or something to get the ice cream out. Bring a measuring jug to measure out, or get everything ready before you head out.