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Homemade Ice Cream in a Baggie Recipe

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This recipe for Homemade Ice Cream in a Baggie, by , is from Westby Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Teagan Lee Bettis

Category:
Category:

Ingredients:  
Ingredients:  
2 Tbsp sugar
1 c half & half (or light cream)
1/2 tsp vanilla extract
1/2 cup coarse salt or table salt (I used canning salt)
ice
gallon-sized Ziploc bag
pint-sized Ziploc bag


Directions:
Directions:
Mix the sugar, half & half and vanilla extract together. Pour into a pint-sized Ziploc baggie. Make sure it seals tightly.
Now take the gallon-sized Ziploc bag and fill it up halfway with ice and pour the salt over the ice. Now place the cream filled bag into the ice filled bag and seal. Make sure it is sealed tightly and start shaking. Shake for about 5 minutes (or 8 minutes if you use heavy cream. Open the gallon-sized bag and check to see if the ice cream is hard, if not keep shaking. Once the ice cream is finished, quickly run the closed pint-sized baggie under cold water to quickly clean the salt off the baggie. ENJOY! Add toppings if you like!

Personal Notes:
Personal Notes:
I got this recipe from GAGA. It tastes good!
Westby Branch: Irene, Gayle, Stacey (GAGA), Shelley

 

 

 

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