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
Ice
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.
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!
