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-- Continued -- Supplies: 1 quart-size zip-top freezer bag.
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1 gallon-size zip-top freezer bag.
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(The bags should actually zip closed.
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The kind that you press to close won't work for this).
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For variations: Strawberry ice cream, add four tablespoons of diced strawberries to the milk mixture.
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For candy bar ice cream, add candy bar bits.
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You can put anything in -- Invent your own flavors!
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Put the milk, sugar, and vanilla in the quart-size freezer bag.
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squeeze out the air, then zip the bag completely closed.
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(If it is not sealed tightly, you will end up with salty milk).
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Place the small bag in the large bag.
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pack ice almost to the top of the large bag.
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Pour one cup of the rock salt on top of the ice.
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zip the bag completely closed.
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Now you need some help.
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Get a friend and go outside.
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(You may want to wear gloves because your hands will get cold).
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Toss the bag back and forth for five minutes (Be careful --- it's heavy!
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Open the large bag and drain out the water.
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(But don't pour it on grass or other plants, salt water will kill them).
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Add the rest of the salt and as much ice as you can.
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Seal the bag again, then toss it back and fourth for five more minutes.
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Check the small bag.
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Do you have ice cream yet?
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You probably do, but if it is still runny, seal everything backup and toss it around for a few more minutes.
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Enjoy your ice cream.
