Homemade ice cream makes me think of my grandmother. Every summer she’d haul her big ice cream machine out onto the back porch, pour a creamy concoction into the large metal tin, and a few hours later we’d have the yummiest ice cream ever. I loved that it was so rich and creamy, and had a similar consistency to soft-serve. She’d have all kinds of syrups and toppings set up for us to customize our sundaes. It was heaven.
Today, I have an easy recipe that I learned a few years ago in school to make your own homemade ice cream. While it may not taste exactly like grandma’s, it comes very close! And the best part is it doesn’t require an expensive ice cream machine, you can use ingredients you already have on hand, and you don’t have to wait for hours for the creamy deliciousness!
Go raid your fridge and pantry and grab these items:
- 1/2 cup Half and Half (Milk works too, though it isn’t as rich)
- 1 Tablespoon Sugar
- 1/4 teaspoon Vanilla Extract
- 1 gallon sized Ziplock bag
- 2 sandwich sized Ziplock bags
- About 3 cups crushed ice
- 1/3 cup salt (rock salt works best, but table salt will work fine)
Put ingredients into one of the small bags, and then double bag it by enclosing it in the other small bag. (This will keep the mixture from leaking during the process.) Add ice and salt to the large bag, then put the small bag with the mixture inside as well. Seal the large bag. Now shake it, shake it! Continue for about 5 minutes, or until the ice cream is as frozen as you’d like it. You’ll notice your arm burning a bit, but just think of it as the work before the ice cream reward!
In no time, and at hardly any expense, you’ll have exercised biceps and triceps, and a yummy ice cream treat!
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