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Thanks for this recipe goes to familyfun.com
Ingredients
2 tablespoons sugar
1 cup half and half
1/2 teaspoon vanilla extract
1/2 cup salt (The bigger the granules,
the better. Kosher or rock salt works
best, but table salt is fine.)
Ice cubes (enough to fill each
gallon-size bag about half full)
1 pint-size ziplock bag
1 gallon-size ziplock bag
2 tablespoons sugar
1 cup half and half
1/2 teaspoon vanilla extract
1/2 cup salt (The bigger the granules,
the better. Kosher or rock salt works
best, but table salt is fine.)
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! Serves 1.
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! Serves 1.
Ziplock bag Ice Cream