Great recipe for kids on a campout. Eat the ice cream right out of the bag or serve over homemade cobbler.
Ingredients
- milk: 0.25 cup
- half-and-half: 0.25 cup
- white sugar: 1 Tbsp
- vanilla extract: 0.25 tsp
- ice cubes: 1 cup (or as needed)
- ice cream rock salt: 3 Tbsp
Metric Conversion
Stages of cooking
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Combine milk, half-and-half, sugar, and vanilla extract in a pint-size resealable plastic bag; seal tightly.
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Put a scoop of ice, 3 tablespoons ice cream rock salt, and the bag containing the milk-cream mixture into a gallon-size resealable plastic bag; seal tightly.
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Rock the bag back and forth (do not shake) until contents thicken into ice cream, about 10 minutes. Wipe salt from the top of the pint-size bag before opening to prevent salt from getting into the ice cream.
