Breast Milk Ice Cream

I certainly understand PETA’s new campaign against Ben and Jerry’s Ice Cream regarding the use of mother’s breast milk in their ice cream instead of cow’s milk. Those poor cows must be really tired. However, I do believe that this would be the end of Ben and Jerry’s. And I nor my thighs can possibly handle this idea – there is nothing better than Chunky Monkey. It would end the wonderful tastes of Ben and Jerry’s by putting them out of business. First, ask yourself would I eat this ice cream, if they used mothers for their breast milk. Most people would not, especially men – oh, how funny they are when asked in public if they would drink breast milk – it is quite entertaining. The other problem is that mothers have so many problems feeding one tiny baby. Keeping up with the millions of gallons of ice cream that would need to be made each month would be absolutely impossible. Well, even if Ben and Jerry’s doesn’t stop using cow’s milk and begin using mother’s milk, I thought it would be fun to give you a recipe for your own breast milk ice cream. Actually, this may be a great little first ice cream treat if your baby is a little older and on solids.

Breastmilk Ice Cream

1/2 cup milk
1/2 teaspoon vanilla
1 tablespoon sugar
4 cups crushed ice
4 tablespoons salt
2 quart size Zip-loc bags
1 gallon size Zip-loc freezer bag
a hand towel or gloves to keep fingers from freezing as well!

Mix the milk, vanilla and sugar together in one of the quart size bags. Seal tightly, allowing as little air to remain in the bag as possible. Too much air left inside may force the bag open during shaking. Place this bag inside the other quart size bag, again leaving as little air inside as possible and sealing well. By double-bagging, the risk of salt and ice leaking into the ice cream is minimized. Put the two bags inside the gallon size bag and fill the bag with ice, then sprinkle salt on top. Again let all the air escape and seal the bag. Wrap the bag in the towel or put your gloves on, and shake and massage the bag, making sure the ice surrounds the cream mixture. Five to eight minutes is adequate time for the mixture to freeze into ice cream.

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