HomeMade Ice Cream in a Bag · Jan 12, 03:59 PM by Kim Skene
2 tablespoons sugar
1 cup half and half 1/2 teaspoon vanilla extract 1/2 cup salt (The bigger the granules, the better. Kosher or rock salt works best, but table salt is fine.) Ice cubes (enough to fill each gallon-size bag about half full) 1 pint-size ziplock bag 1 gallon-size ziplock bag 1. Combine the sugar, half and half, and vanilla extract in the pint-size bag and seal it tightly. 2. Place the salt and ice in the gallon-size bag, then place the sealed smaller bag inside as well. Seal the larger bag. Now shake the bags until the mixture hardens (about 5 minutes). Feel the small bag to determine when it’s done. 3. Take the smaller bag out of the larger one, add mix-ins, and eat the ice cream right out of the bag.Serves 1.
