Enriching Lives
August 27, 2016
Homemade Ice Cream - A Favorite Treat!  
Barbara Ames   
Foods & Nutrition Specialist 
Have you ever shaken or rolled a can - or cranked an ice cream maker - to make homemade ice cream? Many of us have fond memories of the cool sweet pleasures of homemade ice cream...both the making AND the eating
 ...Complete Article    Audio
Take the challenge:
Plan ahead to keep food safe with Prepare Kansas

Kylie Ludwig
Financial Management Specialist 

Ice storms, tornadoes, and flooding - Kansas has them all and more. Do you really know how long food will stay safe in the refrigerator if your power is out? Or what foods and supplies you should have on hand in case of emergencies?

  ...Complete Article  Audio
You're Invited!

Stay Strong Stay Healthy
September 12 - Frontenac

Stay Strong Stay Healthy
September 12 - Parsons

Ice Cream in a Bag

Ice Cream in a Bag
Shake it up and dish it out!
Serves: 1
1 tablespoon sugar
1/4 teaspoon vanilla extract
1 to 2 tablespoons soft fruit (such as ripe bananas, strawberries, blueberries or peaches)
1/2 cup whole milk
Additional Ingredients:
1/2 cup rock salt
ice cubes
Remember to wash your hands!
1. Open a pint zip-type bag, add sugar, vanilla and soft fruit. Seal bag tightly and mix well by squeezing with fingers.
2. Open bag and add milk. Squeeze out extra air, zip tightly and mix well.
3. Open a gallon zip-type bag, add rock salt and fill halfway with ice cubes.
4. Put pint bag inside gallon bag, seal well and shake bag for 5 to 10 minutes or until liquid has changed to ice cream.
Helpful Hints:
-Make sure the bags are tightly closed before mixing or you'll have a mess!
-It takes lots of shaking and turning before the liquid turns to ice cream. Hands get really cold holding the bag, so either wrap it in a towel or use oven mitts to hold the bag while shaking.
-Be careful when removing the small bag of ice cream from the larger bag. Rinse it
off and be careful you don't get any rock salt in the ice cream.
Nutrition Facts: per bag
130 Calories, 4 g fat, 2.5g saturated fat, 0g trans fat, 20g carbohydrates, 4g protein, 10mg cholesterol, 55mg sodium and 0g dietary fiber. Daily Values: 4% vitamin A, 2% vitamin C, 10% calcium, 0% iron.
Source: Kansas State Research and Extension Family Nutrition Program, Kids A Cookin' http://www.kidsacookin.ksu.edu ,

K-State Newsletters
Preserve it Fresh, Preserve it Safe
This newsletter is a bi-monthly publication of K-State Research and Extension and University of Missouri Extension to provide information on safe food preservation.
You Asked It!
This is a monthly newsletter published by K-State Research and Extension's Rapid Response Center with news articles based on questions received, current food safety issues, or information based on the time of the year.

Calendar of Events

Key to Embracing Aging September 7
Pittsburg, KS
September 12
Frontenac, KS
 Stay Strong Stay Healthy
September 26
Parsons, KS
Manager Level Serve Safe
September 26
Parsons, KS
Meet the Agents

Barbara Ames

Nutrition, Health & Food Safety
Phone: 620-331-2690

Chuckie Hessong
Family & Child Development
Phone: 620-724-8233

Kylie Ludwig
Family Resource Management & Community Development
Phone: 620-784-5337

Martha Murphy
Foods & Nutrition for
Limited Resource Families
Phone: 620-232-1930

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