No, I’m not joking. And if you’re yawning because you’ve seen this a million times, bear with me because I just discovered this idea and I’m astonished and fascinated.
(You’ll also notice that I got a new toy in the mail today! I meant to post this much earlier today but I hadn’t counted on it taking so long to get used to writing on a tablet, so also please excuse the chicken scratch as I learn how to use this thing. Also, I love Photoshop Elements! I can’t believe I’ve never tried it before.)
Anyways, onto the ice cream!
Here is what you’ll need.
– 1 cup heavy cream (The first time I did this I used whole milk –my attempt to make this a bit healthier. It turned out ok but was more sorbet-y than ice creamy. This time I went all out and used heavy cream. I think half and half works as well.)
– 1.5 tablespoons sugar
– 2 tbsp vanilla
– 2 trays of ice cubes
– 1/4 cup salt (You’re technically supposed to use rock salt or ice cream salt, but I couldn’t find any so I used regular table salt.)
– 1 gallon ziploc bag and 1 quart or pint ziploc bag (I used a quart one but it probably would’ve been better if it had been smaller.)
This next part’s important. We made ice cream in empty juice cans in summer school when I was little and one unfortunate kid accidentally put his salt in with the ice cream. No happy ending there.
Sidenote: My favoritest ice cream in the world is Haagen-Dazs vanilla, so I went with plain vanilla on this one. Feel free to experiment with different flavor combinations! I want to try adding crunched up oreos or assorted berries.
Make sure the small bag is completely sealed shut and give it a shake to mix up the ingredients. Then just slip it inside the bigger ziploc bag.
Now just shake it! It takes about 8-10 minutes for it to become ice cream.
I got impatient after 5 minutes and had to take a peek!
All done! Just make sure you rinse the salt off of the smaller bag before you open it! I forgot to when I opened mine up for a taste and it was not at all pleasant.