The US embassy-sponsored conversation project that Mina and I have been facilitating on Wednesdays at Mahasarakham University every Wednesday in the evenings goes on break between terms. For the last session of the term, we usually do a special cooking project. Since there’s no kitchen facilities in the American Corner, I usually have to think of projects that require minimal cooking and no running water, etc. This term, I decided to do a throwback to simpler times.
We made ice cream in Ziploc bags with ice and salt, and it turned out much better than expected. Normal Thai milk contains about 10-11% milk fat, so I spent the week before finding the best ratios with whipping cream (cheaper than whole cream) and various ingredients. In the end, a 1:1 milk to cream ratio was the best compromise between optimal texture and ease of explanation. 3-4 cups of crushed ice and 1/3 cup of salt seemed to work best for the freezing component. Surprisingly, green was the favorite color for students, and matcha (I stole Nam’s good stuff from Kyoto) was the most popular flavor. We had a good time.