Making ice cream with the family can be inexpensive and fun and is fitting for the summer days ahead. So the Recipes of the Month are homemade ice cream – one using an ice cream maker and one using plastic bags. Plastic Bags Ingredients 2 cups Ice Cream Mix (follow ingredient list on mix) 1 quart Zippered Bag, Plastic 1 gallon Zippered Bag, Plastic 1/2 cup Kosher Salt 1 Plastic Grocery Bag (optional) Crushed ice Ice Cold Water Seal two cups of your favorite ice cream mix recipe (usually cream, eggs, sugar, flavoring, etc.) in the 1 quart plastic zippered bag, making sure there is no air trapped in the bag. Chill the mix overnight in the refrigerator. Fill the 1 gallon plastic zippered bag half full with crushed ice, and mix the kosher salt into the crushed ice. Place the smaller bag of ice cream mix inside the larger bag with the ice and salt, making sure the smaller bag is surrounded by ice. Seal the 1 gallon bag tightly, maybe even placing it inside a third bag, like plastic grocery bag, just to be safe and prevent a possible mess during the next step. Shake the group of bags enthusiastically for 5-10 minutes. The shaking action with the ice and the salt will super chill the ice cream mixture in the interior bag. The longer you shake the bags, the firmer the ice cream inside. Carefully remove the bag with the ice cream in it, and rinse it off with very cold water to remove any salt from the outside of the bag. Unseal the bag, and enjoy tasty homemade ice cream. NOTE: This method involves making ice cream in fairly small batches. For larger amounts of ice cream, make and chill multiple baggies of ice cream mix at the same time and repeat the process to yield the desired amount of final product. Ice Cream Maker Everybody needs a basic recipe for chocolate ice cream, which is one of the five most popular flavors in North America. This one is simple but does the trick. A couple of scoops make the perfect dessert. To make it even more decadent, add a chocolate sauce topping or a sprinkle of chocolate nuts or chopped nuts. Ingredients 6 ounces Chocolate, Bittersweet, Coarsely Chopped 1/4 cup Cocoa Powder, Unsweetened 4 egg Yolks 3/4 cup Granulated Sugar 2 cups Whipping Cream (35%) 2 cups Milk 1 teaspoon Vanilla Extract 1 Double boiler 1 Ice Cream Maker In the top of a double boiler, melt chocolate over medium heat (see Notes). Gradually whisk in cocoa powder until smooth. Set aside. In a bowl, whisk egg yolks with sugar until thickened and pale yellow. Set aside. In a medium saucepan over medium-low heat, bring cream and milk to a simmer. Gradually whisk into the egg mixture. Return the entire mixture to the saucepan. Cook over low heat, stirring constantly until the mixture is thick enough to coat the back of a wooden spoon. Be careful not to let it boil. Strain into a large, clean bowl. Let cool to room temperature. Stir in melted chocolate and vanilla. Cover and refrigerate until completely cold or overnight. Stir mixture. Transfer to an ice cream maker and freeze according to manufacturer’s instructions. Makes 6 to 8 servings. NOTE: Melting chocolate is very easy but requires close attention because it can burn quickly. If you don’t have a double broiler, use a saucepan and a stainless-steel bowl. Pour in enough water to come 1 inch up side of saucepan. Bring to a simmer over medium heat. Place chocolate in bowl. Place over pan and stir until melted.