DIY Ice Cream

DIY Ice Cream

1/2 cup milk (I recommend whole)
1/2 cup heavy whipping cream
1/4 cup sugar
1/4 tsp vanilla
3/4 cup rock salt
2-3 cups ice
1 quart zip loc bag
1 gallon zip loc bag

1. Add sugar, milk, cream and vanilla to the quart zip loc bag and seal.
2. Add ice and salt to the gallon zip loc bag.
3. Place the sealed quart bag into teh gallon bag and seal the gallon bag.
4. Gently rock the bag from side to side for 10 minutes, or until the ice cream has solidified. (Pretend you're milking a cow...it works, I swear.)
5. Remove the quart bag, rinse off any salt residue, and enjoy the contents.

Notes: This ice cream is gooooooooood. Technically this makes 2 servings, but I can certainly eat it all at once :) If you double the recipe, it's best to double the set up as well. Putting twice the ingredients in the same size bag could result in the ice cream not freezing.

Recipe Origination: The chemistry department at Warren.