2:20 pm - 61 degrees - mostly cloudy, light wind...
This past weekend we went camping at the beach and we made some homemade vanilla ice cream in a bag to go along with our Dutch Oven Peach Cobbler. Let me just say... it was an amazingly simple and delicious camping dessert!
Everyone made their own individual servings of ice cream, in their own baggies and it took maybe 15 minutes... or less. The hardest part of the whole process was shaking the gallon sized bag, half filled with ice for about 10 minutes.
~ Homemade Vanilla Ice Cream ~
2 Tbsp Sugar
1 Cup Half & Half
½ tsp Vanilla Extract
½ Cup Coarse/Canning Salt
Pint – size Ziploc Bag
Gallon – size Ziploc Bag
Mix the sugar, half & half and vanilla extract together. Pour into a pint-sized Ziploc baggie. Make sure it seals tightly.
Take the gallon-size Ziploc bag and fill it up halfway with ice and pour the salt over the ice. Now place the cream filled bag into the ice filled bag. Make sure it is sealed tightly and start shaking.
Shake constantly for about 5-10 minutes.
Open the gallon-size bag and check to see if the ice cream is hard, if not keep shaking. Once the ice cream is finished, quickly run the closed pint-size baggie under cold water to quickly clean the salt off the baggie.
Open the baggie and pop in a spoon and enjoy!