Ice Cream in a Bag

I found a link for Ice Cream In A Bag on Sk*rt the other day and decided to give it a try. Success! I tweaked it a bit to fit what we had around the house, so here's the recipe we used:

1/2 c whole milk
1/2 c fat free half and half
1/2 tsp vanilla
2 TBL sugar
handful of an add-in; optional (we used frozen blueberries)
1 quart ziplock bag
1 gallon ziplock bag
enough ice to fill the gallon bag
rock salt

Put the milk, vanilla, and sugar into the quart bag; mix well. Add the mix-ins, and try to squeeze out as much air as possible. Fill gallon bag with layers of ice and salt. Close the bag; shake to mix. Put the quart bag into the gallon bag; try to get it in the middle of the ice. Shake and mix the bag to "churn" the ice cream. We churned for about six minutes and then let the bag sit on the counter for four minutes to let the ice cream harden.

We all had fun, and it was the perfect amount of ice cream for after dinner - enough to satisfy a sweet tooth but not so much to make you feel sick!

A few notes: it wasn't as smooth as ice cream, but I think that's because I used a lower-fat version. If you used heavy cream I'm sure it'd be smoother. I think we'll try a few different mix-ins during the course of the summer: crushed cookies, berries, chocolate milk powder, etc.

If you try the recipe let me know how it goes!