Fill the large bag half full of ice, and add the rock salt. Put milk , vanilla 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 gab, then open carefully and enjoy!
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For variations to recipe: A T of cocoa, a T of suger, and a c. of milk. For milk allergies, try this with fruit juice. Try straight pineapple juice and you get fruit sorbet.
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