Ingredients:

  • 1 cup half-and-half
  • 2 tablespoons granulated white sugar
  • 1/2 teaspoon pure vanilla extract
  • 1 pinch fine sea salt
  • 3 cups ice
  • 1/3 cup rock salt

Instructions:

  1. In the small quart-sized resealable bag, combine the half-and-half, sugar, vanilla extract, and pinch of salt. Squeeze out excess air and seal the bag tightly.
  2. Fill the large gallon-sized resealable bag with the ice and rock salt. Place the sealed cream bag into the center of the ice mixture and seal the large bag securely.
  3. Wrap the gallon bag in a thick kitchen towel or wear gloves to protect hands from the sub-zero brine. Shake the bag vigorously for 7 to 10 minutes until the liquid base has solidified into a firm ice cream consistency.