(optional- 1/4 cup chocolate chips or 1 tsp flavored extracts/syrups)
Instructions
In a pitcher or large measuring cup, stir together the whipping
cream, half-and-half, sugar, and vanilla extract (or cocoa powder)
until sugar has dissolved.
Pour the mixture into one of the quart-sized plastic bag and seal
carefully, squeezing out extra air. Place the sealed bag into a
second quart-sized bag, again squeezing out extra air. Seal
carefully.
Fill the gallon-size plastic bag about halfway with ice and add the 2
cups of coarse salt. Place the sealed small bag into the large bag,
squeeze out most of the air, and seal the large bag.
Wear mittens or thick gloves, or wrap the bag in a towel to
protect hands against the extreme cold. Shake and massage the
bag for about 10 minutes or until mixture thickens into ice
cream. Add more salt and ice to the outer bag if ice cream hasn't
formed after 10 minutes of continuous motion. Remove the outer
pint-size bag before you open the inner bag so you don't get
any of the salty ice on your ice cream! Cut the corner of the
inner bag and squeeze out the ice cream.
Serving
Suggestions
Cut up fruit on top, strawberries, blueberries, yummy!
Originally Submitted
11/30/2010
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