1/2 cup salt (The bigger the granules, the better. Kosher or rock salt works best, but table salt is
Ice cubes (enough to fill each gallon-size bag about half full)
1 pint-size ziplock bag
1 gallon-size ziplock bag
Instructions
Combine the sugar, half and half, and vanilla extract in the pint-size bag and seal it tightly.
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.
Take the smaller bag out of the larger one, add mix-ins, and eat the ice cream right out of the bag. Easy cleanup too!
Originally Submitted
4/22/2010
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