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* 1/2 cup milk (whole or half and half)
* 1 tablespoon sugar
* 1/2 teaspoon vanilla extract (if you want it to be extra sweet, use one teaspoon)
* Several tablespoons of rock salt
* Plenty of ice
* This recipe makes two small servings. Double or triple quantities for more ice cream.
Step 1: Take roughly two quarts of ice, crushed if possible, and place it into the gallon-sized bag with rock salt (also known as coarse salt). Ideally, the gallon bag will be roughly half full with the ice and salt mixture.
Step 2: Place the sealed quart-sized bag with the ingredients into the gallon-sized bag. Make sure the bags stay sealed. Do not allow the contents to mix at any time. If the bags don`t seal sufficiently, use duct tape to seal the top of both bags to ensure they don`t open during shaking.
Step 3: Gently agitate, massage, and shake the bags for about fifteen to twenty minutes. In this amount of time the contents of the quart bag should start to turn into solid ice cream. It is important that you are mixing the contents of the inner bag, but you dont want to be so aggressive that you burst the inner bag or cut it on the ice. Double-bagging should prevent this. If your hands get uncomfortably cold, use a towel or an old t-shirt to hold the bags as you massage them; they will be quite cold and might become slippery with accumulated condensation. Consider using gloves or massaging while holding onto the top seal if a towel or similar cloth is not available.
Step 4: Remove the finished ice cream from the sandwich bag and serve