Sarah and I were craving ice cream last night but we didn't have any...so we pulled out this old recipe. Sarah said she made this in elementary school and was excited to do it again. I have to admit, it was pretty easy and we just happened to have all the ingredients on hand! Perfect!
Put the following ingredient into a quart-size Ziplock bag:
1/2 C. cream (I used half & half)
1/2 C. milk
1/4 C. granulated sugar
1/4 t. vanilla
In a gallon-size Ziplock bag, fill about half-way with:
crushed ice
1/2 C. kosher salt or rock salt
Add filled quart-sized Ziplock bag and seal inside the larger bag.
Shake the pair of bags vigorously for 10 to 15 minutes. The bag will get very cold as the ice melts
with the salt. Use gloves or a kitchen towel to handle. :)
When ice cream has reached desired consistency, rinse the bag with cold water, especially the seal to avoid salt from coming into contact with the ice cream as you empty it.
Note: The shaking is what will give your ice cream the creamy texture.
Top with crushed cookies, berries or chocolate chips.
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