What You Need
- ½ cup of half-and-half
- crushed ice
- three resealable plastic bags (2 pint size and 1 gallon size)
- ½ cup of salt
- 1 tablespoon of sugar
- ¼ teaspoon of vanilla
What You Do
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STEP 1: POUR INGREDIENTS INTO THE SMALL PLASTIC BAG
Pour the half-and-half, vanilla, and sugar into the small plastic bag. Seal the bag very carefully and then place it inside the other small bag. (Double bagging makes sure that no salt gets in and that no mess is made.)
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STEP 2: PUT ICE AND SALT IN LARGE PLASTIC BAG
Fill the large plastic bag about half full with crushed ice. Pour the salt over the ice.
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STEP 3: PUT THE SMALL BAG INTO THE LARGE BAG
Put the small bag into the large bag and seal it tightly. (The salt will help the ice stay very cold so the cream will freeze faster.)
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STEP 4: SHAKE THE BAG
Turn the bag over and over. Squeeze it, shake it, turn it upside down–just keep it moving! (Moving the bag keeps the ice crystals from forming all in one place.)
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STEP 5: EAT AND ENJOY!
If the bag gets too cold to handle, break out those winter mittens! After ten minutes, the ice cream should be ready to eat right out of the bag. For a special treat, add some crushed strawberries.
TIPS & TRICKS
This recipe is for a single serving. You can also substitute a little whipping cream for some of the half-and-half to make it creamier.