HOME MADE ICE WITH WITHOUT ICE CREAM MAKER
2 tbs sugar
1 c half and half**
1/2 tsp vanilla extract
1/2 c kosher salt
Ice cubes (enough to fill each gallon-size bag about half full)
1 pint-size ziploc bag
1 gallon-size ziploc bag
**According to Wikipedia, in the United States, half and half is a very light cream typically used in coffee. Its butterfat content is about 12.5%, which makes it lower-calorie and more stable in coffee, and also used in making ice cream.
1. Combine the sugar, half and half, and vanilla extract in the pint-size bag and seal it tightly.
2. Place the salt and ice in the gallon-size bag, then place the sealed smaller bag inside as well. Seal the larger bag. Now shake the bags until the mixture hardens (about 5 minutes). Feel the small bag to determine when it's done.
3. Take the smaller bag out of the larger one, dry the outside of the bag so that the salt doesn't get into your ice cream, add mix-ins(your preference for nuts or choc. chips) and eat the ice cream right out of the bag. Easy cleanup too! Serves 1, but I shared it with two little kids.
Recipe taken from Family Fun magazine.
I just did my arms exercises and rewarded myself with ice cream too! And did I share it with the kids? A little...
More Notes: You can make different flavors by adding cocoa, matcha, or pureed fruits to the ice cream. Mine was done in 5 mins., but I've read that it sometimes take between 5-10 mins. I tried it once with half and half, and the another time with cream. Both were good, but the cream one is richer (of course!). Also used 2 big gallon-sized ziplock bags (double-bagged) for the ice cubes and kosher salt. Another way of serving it is to cut a corner off the small ziploc bag, squeeze out the ice cream onto a dish and add your favorite toppings (mine was chopped up strawberries.) Enjoy!