With a pair of strong arms and stuff you might already have in your kitchen, you can make your own ice cream.
• Two cups of half and half, or any milk product will do
• 4 tablespoons of sugar
• 1 teaspoon of vanilla extract
• About six cups of ice, or enough to fill about half of a gallon plastic bag
• 2/3 cup coarse or rock salt
• Two big, Ziploc bags
• Oven mitts or a dish towel
Follow the steps under each photo in the slideshow at the top of this story, or follow them along here:
1. Gather all the ingredients and materials you’ll need together in the kitchen.
2. Measure out your half and half, and carefully pour it in one of the bags (if bags are two different sizes, use the smaller one). Then add your sugar and vanilla. Carefully squeeze out any air and zip it closed.
3. Take your second bag and fill it halfway full of ice. Then sprinkle your kosher salt into the bag. It’s about to get reeeeally cold in there — the ice lowers the melting point of the ice. Grab your first, closed bag and put the whole bag inside the bag of ice. Then zip closed the bigger bag. Go outside if you can. This could get messy.
4. Shake your bag! A lot. For 10 minutes. If your hands get cold (mine did), grab a kitchen towel or oven mitts to protect your fingers. If you’ve been shaking for 6 or 7 minutes and feel like nothing’s happened, add a bit more salt to your ice bag. The ice cream should form as the ice melts.
5. Carefully open up both your bags and pull out the one that’s now full of ice cream. Use a spoon or a spatula to scoop it into bowls (you should have enough for at least two).
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6. Add your toppings! I put chocolate chips, M&M’s and sprinkles on mine. You could add fresh fruit, caramel, broken up bits of candy bars — anything in your kitchen that sounds tasty to you. (Molly Duffy, The Gazette)