Monday, December 22, 2008

Homemade Ice Cream in a Bag


2 TBS Sugar
1 Cup half and half
½ tsp Vanilla
½ cup salt (the bigger the granules, the better – rock salt is great!)
Ice Cubes
1 Quart size ziplock (Freezer type is best)
1 Gallon size ziplock (Freezer type is best)

Combine sugar, half and half, and vanilla in the Quart ziplock and seal tightly. Place the salt and ice in gallon bag (so it fills it up ½ way) then place the smaller bag inside as well. Seal tightly. Shake the bag until mixture hardens (about 5 minutes). Take the smaller bag out of the larger one, rinse it off before opening it, add mix-ins and eat right out of bag. (This works in backpacks during a hike – the walking will shake the bag. Also, good for 2 children to gently toss back and forth)