Homemade Ice Cream...Ziploc style

Need a quick ice cream fix?? I always do! Check this out...

You'll Need:

1 quart/sandwich sized Ziploc bag

1 Gallon sized Ziploc bag (plastic grocery sacks work too)

1 Pair of Gloves or a towel to prevent frozen fingers

1 Cup milk, heavy cream, or half & half (chocolate milk or any milk/yogurt works too)
2 Tablespoons sugar
1 Teaspoon vanilla

3 Cups ice cubes
1/4 Cup rock salt (whatever salt you have on hand works too)

• In a quart-sized (regular) ziploc plastic bag, mix together the milk, sugar, and vanilla.
• Seal the bag tightly, without leaving a lot of air inside.
• In a gallon-sized ziploc plastic bag, mix the ice and salt.
• Place the sealed quart-sized bag in the gallon-sized one.
• Securely seal the gallon-sized bag without leaving much air in the inside.
• Shake, mush, and squish the bag for 6-10 minutes, or until the ice cream has set to a soft serve consistency.
• Remove the inside bag (maybe even rinse off the salt) and you can either eat the ice cream right out of the bag with a spoon, or pour it into a small dish.
• If you want the ice cream to be more firm, feel free to throw the bag into the freezer for a little while.

**Add oreos, fruit, nuts, etc for extra delight. Splenda can be subsituted for sugar for our South Beach friends. I've used skim milk and fat free half & half and it was awesome!