This is a great example of a ridiculously easy recipe having a fancy French name, Chantilly Cream, and everyone thinking it is more than it is.
Camping Vanilla Ice Cream
Ice cream in the outdoors? Yep! Camping Vanilla Ice Cream can easily be made anywhere that ice is available, you have some containers and a lot of energy.
The photos for this recipe use a novelty ice cream making ball but the same results can be achieved with multiple containers and ice combinations. The basic principle is to keep the mixture as cold as possible so it freezes, and keep the cream mixture moving so it is churned nice and fully.
The cream mixture can be made on-site or at home before your adventure. Storing it in jars helps protect it and keep it cold while in the cooler.
1 cup whole (full cream) milk
2/3 cup sugar
2 cups cream
1 tablespoon vanilla extract
1/4 teaspoon salt
camp ice cream maker
ice, as needed
ice cream salt, as needed
In a bowl add the milk and sugar then whisk until all the sugar has dissolved.
Whisk in the cream, vanilla, and salt.
Chill before using, this could be in the bowl or you can transfer to jars.
Tip: This can be made at home then placed in jars ready to make on your hike, camp, or other outdoor adventure.
Prepare your method of making the ice cream. There is one sealed container with the cream mixture and enough air space to move around such as a jar, plastic bag, or similar. This goes inside a larger container that is packed full of the ice and ice cream salt. There is about one tablespoon of salt for every 2 cups of ice.
Note: In these photos, we used a novelty ice cream ball but the recipe works in multiple other ice cream making methods as long as they meet the basic description above.
When the cream mixture is sealed in its container, inside of the ice container then the shaking starts. Continue to shake (mix) the cream so it freezes slowly while continually moving, this creates the fluffiest results.
The ice cream is ready when the cream no longer flows like a liquid. This can vary from 5 to 12 minutes depending on the heat of the day, amount of ice, and the starting temperature of the cream. The ice cream needs to be served straight away. The mixture makes multiple batches which varies based on the size of your ice cream maker.