Ice Cream in a Baggie (3 versions)

Homemade Ice Cream in a Bag (Version #1)

Ingredients and materials:

2 tablespoons sugar
1 cup half and half
1/2 tsp. vanilla extract
1/2 cup salt (the bigger the granules, the better, Kosher or rock salt works best, but table salt is fine)
Ice cubes (enough to fill a gallon-size bag about half full)
1 pint-size Ziploc bag
1 gallon-size Ziploc bag

Combine the sugar, half and half, and vanilla extract in the pint size bag and seal it tightly.  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.  Take the smaller bag out of the larger one, add mix-ins, and eat the ice cream right out of the bag.  East cleanup too!  (Serves 1)

Homemade Ice Cream in a Bag (Version #2)

Ingredients:

1/2 cup milk (it doesn't matter what kind, whole, 2%, chocolate, etc.)
1 Tablespoon sugar
1/4 teaspoon flavoring

Preparation Steps:

1. Add ingredients to a pint size zipper freezer bag and zip shut.

2. Place that bag in a larger (quart or larger) zipper bag and add ice to outside bag until bag is half way full.

3. Add about 6 Tablespoons salt (rock or regular) to the outer bag.

4. Zip outer bag shut and shake, turn, toss, and mix the bag.

5. In about 5-10 minutes you will have cold hands and yummy ice cream.

Don't double this - it won't work.  Suggest ice cream makers wear gloves or mittens because their hands will be cold.  Be sure to wipe off or rinse all salt off small bag before opening it.  Otherwise, you will have salty ice cream.

Homemade Ice Cream in a Bag (Version #3)
by Jennifer Hughes

3/4 cup whole milk
1 cup whipping cream
1/2 cup sugar
1 teaspoon vanilla extract
2 1-quart (1-liter) sealable plastic bags
2 1-gallon (4-liter) sealable plastic bags
6–8 pounds (3–4 kg) crushed ice
2/3 cup rock salt
newspaper
heavy-duty tape

1. Place the first four ingredients into a 1-quart (1-liter) plastic bag. As you seal the bag, push out most of the air. Place the filled bag inside the other quart (liter) bag and push out most of the air as you seal it.

2. Cover the bottom of 1-gallon (4-liter) plastic bag with ice.  Sprinkle 2–3 tablespoons of salt over the ice. Place the double bagged ice-cream mixture on top of the ice. Layer more ice and salt around the ice-cream mixture until the large bag is full; seal. Place the sealed bag inside another 1-gallon (4-liter) bag; seal.

3. Form the filled bags into a ball shape by covering with several layers of newspaper. Secure by wrapping tape completely around the ball.

4. Take the "ice-cream ball" outside and toss it back and forth with family members or friends for 15–20 minutes. Remove the wrappings and unseal the bags, then serve the ice cream! Makes about 2 cups.