Homemade Ice Cream in a Bag

Post date: Jun 8, 2011 1:37:36 PM

Ingredients:

2 quart-size resealable plastic freezer bags

1 gallon-size resealable plastic freezer bag

Gloves or towel to keep fingers warm

2 cups heavy whipping cream

2 cups half-and-half

1/2 cup white sugar

2 tsp pure vanilla extract

1 bag crushed ice

4 cups coarse salt

Directions:

In a mixing bowl, blend whipping cream, half-and-half, sugar, and vanilla extract until sugar is dissolved.

Pour about 1/2 cup of mixture into a pint-size plastic bag and seal carefully, making sure to squeeze out any air before sealing. Place each sealed bag into a second pint-size bag, again squeeze out any air and seal.

Fill each gallon-size plastic bag about halfway with ice and 1/2 cup coarse salt. Place one sealed small bag into the large bag, squeeze out most of the air, and seal the large bag.

To keep your fingers from freezing, wear gloves, or wrap a towel around the bag.

Shake and massage the bag for about 5 minutes or until the mixture thickens into ice cream.

If you still don't have ice cream after 10 minutes of shaking, then add more salt and ice to the outer bag, and shake until ice cream forms.

Be sure to keep the salt out of your ice cream by removing the outer pint-size bag before opening the inner bag.

Serve and enjoy!