Homemade Ice Cream

This recipe makes one cup of ice cream, so scale up accordingly….

½ cup half-and-half
1 tablespoon sugar
½ teaspoon vanilla

Pour ingredients into small Ziploc bag (we used quart sized) (don’t use the kind with the slider…use the kind that you seal with your fingers.) You can double bag it if you want, but we didn’t.

Take 4 cups ice (cubes or crushed), and pour into large freezer bag (we used gallon sized). Again, don’t use the kind that seals with a slider. Add 6 tablespoons of salt to the ice (table salt will be fine). Put the small sealed bag into the larger bag, and then seal it. Start shaking! (and since the salt lowers the freezing temperature of the ice, the large bag is going to get super cold….you might want to use oven mitts when shaking, or wear gloves. Shake the bag for 5-8 mins. After about 5 mins, you should notice the smaller bag begin to firm up as the mixture freezes. If you make more than a couple cups at one time, you’ll need to shake for longer.