Ingredients:

  • 1/2 cup (120ml) Heavy Cream
  • 1 tablespoon (15ml) Granulated Sugar
  • 1/4 teaspoon (1.25ml) Vanilla Extract
  • 1/2 cup (120ml) Whole Milk (optional)
  • 3 cups (approximately 680g) Ice Cubes
  • 1/2 cup (approximately 120g) Coarse Salt (Rock Salt or Kosher Salt preferred)
  • 1 Gallon-Sized Ziploc Bag
  • 1 Quart-Sized Ziploc Bag

Instructions:

  1. In the quart-sized Ziploc bag, combine the heavy cream, sugar, vanilla extract, and milk (if using). Seal the bag tightly, removing as much air as possible. Double-check the seal!
  2. In the gallon-sized Ziploc bag, add the ice cubes and coarse salt.
  3. Place the sealed quart-sized bag inside the gallon-sized bag with the ice and salt.
  4. Seal the gallon-sized bag tightly. Using a kitchen towel or oven mitts to protect your hands from the cold, vigorously shake, massage, and manipulate the bag for approximately 10-15 minutes.
  5. After 10-15 minutes, check the consistency of the ice cream. It should be soft-serve consistency. If it's still too liquid, continue shaking for another 5 minutes.
  6. Carefully remove the quart-sized bag from the gallon-sized bag. Wipe the outside of the quart-sized bag with a clean towel to remove any salt residue. Open the bag and enjoy your homemade ice cream straight from the bag, or transfer to a bowl.
  7. If you prefer harder ice cream, place the bag in the freezer for 30 minutes before eating. (Optional)