Loading...Ingredients
Units Scale
- 1 cup milk or half and half (Whole milk is your best bet)
- 2 tablespoons of sugar
- 1/2 teaspoon of vanilla or vanilla flavoring or cocoa
- ice
- 1 container of salt
- 2 quarts ice
- 2 1–quart plastic bags (A Zip top type bag with a sealable top works best)
- 1–gallon plastic bag (A Zip top type bag with a sealable top works best)
- Measuring cups and spoons
Instructions
- Mix the sugar, milk, vanilla, vanilla flavoring, or cocoa in a bowl, then put it in a quart-sized, zip-top bag. Be sure the bag is sealed well; double bagging is the best way to go to avoid spills and messes.
- Take about 2 quarts of ice, crushed if you have it, and put it in the gallon-sized zip-top bag. The bag should be about halfway full of ice.
- Add the salt to the gallon-sized bag. Most commercial ice cream makers use rock salt, which is easy to find in most grocery stores.
- Place the SEALED quart-sized bag with the milk mixture into the gallon-sized bag. Be sure the bags are sealed! Don’t empty the smaller bag into the larger one.
- Gently massage the bags for about fifteen minutes. It should take about that long for the mixture to turn to ice cream. Use a towel or old shirt to hold the bags as you’re massaging, they will become extremely cold and slippery.
- Take out the smaller bag, open it up, and serve up your ice cream!