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1 tablespoon sugar

  1. ½ cup milk, cream, or half and half
  2. ¼ teaspoon vanilla extract (or other flavoring)
  3. 6 tablespoons salt
  4. Enough ice to fill the gallon-sized bag halfway
  5. 1 gallon-sized Ziploc bag
  6. 1 pint-sized Ziploc bag

Ordinary table salt will work, but salt that has larger crystals, such as kosher salt or rock salt, will work much better. Mix the salt around in the ice and set aside. Make sure the pint bag gets buried in the ice. Seal the gallon bag. Shake the bags vigorously for five minutes. You might want to use a towel to hold them, since they will be very cold and slippery from condensation.

  • Milk will provide a less rich, lower calorie ice cream, while using heavy cream will have the opposite effect.
  • This method will make a small amount of ice cream, about enough for two people to enjoy. Experimenting with other methods can allow you to make more. One version uses two coffee cans of differing sizes instead of plastic bags.
  • Flavor combinations are almost limitless. Chocolate syrup is a basic option, while various flavor extracts available in your grocery store’s baking section can lead to more exotic variations. Try combining mint extract with chocolate, or adding small chocolate chips.

 

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