Pre-K Fun Alphabet Cooking

~ I ~

Rockin' 'n' Rollin' Ice Cream

1 large (2-pound, 7 ounce) coffee can with lid
1 (1-pound) coffee can with lid
1 pint half-and-half or light cream
1/2 cup granulated sugar
1 teaspoon vanilla extract
6 to 7 cups crushed ice
3/4 cup rock salt

In the smaller coffee can combine ingredients and stir well. Put lid on tightly.
Place a thin layer of crushed ice on the bottom of the larger can. Sprinkle with 1 tablespoon
 rock salt. Place the small can inside the large can. Pack area between the cans with
 crushed ice and rock salt, using 2 tablespoons rock salt for every cup of ice. Put the lid
tightly on the large can. Roll the can back and forth 10 to 15 minutes on a countertop or floor.
Lift out smaller can and carefully remove the lid. Scrape down sides and stir well. If the ice
 cream is too soft, repack the large can with fresh ice and rock salt. Replace the lid. Roll it back
 and forth for a few minutes more or until the ice cream is firm. Makes 2 1/2 cups ice cream.

Ice Cream in a Bag

1 tablespoon granulated sugar
1/2 cup milk or half-and-half
1/4 teaspoon vanilla extract
6 tablespoons rock salt
1 pint-size zip-type plastic bag
1 gallon-size zip-type plastic bag

Fill the large bag half full of ice, and add the rock salt. Seal the bag.
 Put milk, vanilla extract, and sugar into the small bag, and seal it.
Place the small bag inside the large one and seal again carefully.
Shake until mixture is ice cream, about 5 minutes.
 Wipe off top of small bag, then open carefully and enjoy!

Ice Cream Igloos

12 pre-baked cupcakes, any flavor
Spoons
1 quart ice cream
Cookie sheet
Wax paper or aluminum foil
Canned white frosting
Wooden picks
Chocolate chips (optional)

Scoop out the center of each cupcake. Eat the centers or give them to the birds.
 Fill each cupcake with ice cream. Freeze the cupcakes overnight until the ice
 cream is solid. The next day, remove the cupcakes from the freezer. You may
 want to remove only a few at a time so the others will stay cold in the freezer.
 Place the cupcakes upside down on a cookie sheet lined with wax paper or
 aluminum foil. Spread frosting on each cupcake to make it resemble a small
 white igloo. Make vertical and horizontal lines in the frosting with a wooden
 pick to make it look like blocks of ice. You may want to add chocolate
 chips to outline a door. Keep cupcakes in the freezer until ready to serve.

Ice Cream Clowns

Put a scoop of ice cream on a plate and cover it with a waffle cone (clown's hat).
 Decorate the nose, mouth and eyes with chocolate chips, candies, sprinkles, etc. 

Icy Watermelon Pops

The high water content of watermelon makes it possible to freeze it on a stick like a frozen pop.
 These are incredibly refreshing to eat. Cut watermelon into slices about 1 1/4 inches thick.
 Cut each slice into pie shaped wedges of desired size. Using a sharp knife, pierce rind;
 insert wooden stick. Place on wax paper-lined pan or tray; freeze until firm.
 Wrap individually in foil or plastic wrap; store in freezer. Wooden
 sticks used to make these pops can be found at craft/hobby stores.

Iron Sandwiches

Its basically grilled cheese, but instead of putting it in a pan, you wrap it
 in wax paper and use an iron with the kids to make the "grilled" sandwich.

Graphics by AMR ORIGINALS