Ice cream in a bag
1 gallon zipper-style bag (freezer)
1 quart zipper-style bag
4 cups ice
1 cup rock/table salt
1/4 cup sugar
1 cup milk (skim, 1 percent, 2 percent whole)
1 cup half and half
1/2 teaspoon vanilla extract
1. Pour the milk, vanilla extract and sugar into the quart zipper bag. Squeeze as much air out as possible, mix well and seal the bag carefully.
2. Place the quart zipper bag into the gallon bag. Cover with ice and salt. Seal the large bag tightly.
3. Shake, toss and flip the "ice cream machine" for five to 10 minutes. If the bag gets too cold to handle, wrap it with a towel or pass it from person to person. If the mixture hasn't frozen after 10 minutes, add more salt and ice.
4. Open the larger bag and remove the small bag. Wipe the small bag thoroughly before opening it so the salty water does not contaminate the ice cream. The ice cream should be the consistency of soft-serve ice cream. Eat right out of the bag or serve in small cups.
Submitted by Tessa Wiles, Maryland Dairy Princess