Materials (per 1 serving or 1 baggie)
- 1 c. Whole Milk
- 1 c. Half & Half
- 2 tbsp. Sugar
- 1 tsp. Vanilla Extract / Essential Oils (Optional; see steps for instructions)
- 1 c. Kosher Salt (the bigger the grain the better)
- Ice
- Gallon & Quart Sized Baggies
* Bonus: I was able to make this using all organic materials, I spent LESS on all of these materials then I would have on a few pints of organic ice cream, win- win!
Steps
1. Pour: Milk, half & half, sugar and vanilla extra into a quart sized baggie. Optional: dip a toothpick in your favorite essential oil to add flavor (lemon or peppermint work great)- swirl toothpick into your wet mixture inside of your baggie.
2. Seal bag and double bag in another quart sized bag.
3. In a gallon zip-loc bag, fill ice 3/4 of the way full, top with kosher salt (ice cream salt also works, just find the largest grain salt possible).
4. Place the quart sized baggie of ingredients onto of the ice, double bag the gallon bag and get ready to shake!
5. Shake, Shake, Shake- we shook for a good 8- 10 min. I even put the bag into the freezer for a couple of minutes and then continued to shake to speed up the process.
6. Divide into ice cream bowls, top with your favorite topping and ENJOY!
The best part is, there is little to no mess- throw the gallon bag of ice/salt in the sink and clean-up is done!
